Ingredients:
| ¼ cup sun-dried tomatoes |
| Heaping ¼ tsp dried thyme |
| Heaping ¼ tsp dried marjoram |
| Heaping ¼ tsp dried tarragon |
| Heaping ¼ tsp cayenne pepper |
| Salt |
| 1 Tbsp unsalted butter |
| 2 ½ Tbsp extra-virgin olive oil |
| 8 garlic cloves, minced |
| 3 plum tomatoes, diced |
| 1 pound cooked and peeled small bay shrimp |
| ¼ cup finely chopped cilantro |
| 8 taco shells or warmed 6-inch corn tortillas |
| 2 Haas avocados, cut into 1/3-inch dice |
| Salsa and lime wedges, for serving |
Directions:
In a bowl, cover the sun-dried tomatoes with hot water and let stand for 5 minutes. Drain, pat dry and finely chop.
In a small bowl, combine the thyme, marjoram, tarragon, cayenne and ¼ tsp salt.
In a large skillet, melt the butter in the olive oil over moderate hear, Add the garlic and cook until fragrant, about 30 seconds. Add the fresh and sun-dried tomatoes and the herb mixture and cook for 2 minutes, stirring. Add the shrimp and cilantro and cook until the shrimp are just heated through.
Fill the taco shells with the shrimp mixture and top with the diced avocados. Alternatively, fill the warmed tortillas with the shrimp and avocados and fold in half. Serve the tacos at once, with the salsa and the lime wedges.
Chef’s Notes:
We made quite a few changes to this recipe:
We use half the oil and butter and it is plenty.
We use the sun-dried tomatoes in oil - it eliminates a step. Just use less oil at the beginning.
We use a 14 ounce can of diced tomatoes instead of fresh. It's hard to find good fresh tomatoes all year. Just cook it a little longer at that stage so some of the liquid evaporates.
We use peeled raw shrimp, larger than the bay shrimp.
I don't add the cayenne or the cilantro - I am a wimp when it comes to spicy food and I really dislike cilantro.
We use flour tortillas - personal preference.
Source:
Food & Wine - August 2002