SOUTHLAKE – Del Frisco’s Grille-Southlake’s Aaron Henschen, executive chef, knows that summertime in Texas can leave his guests craving a cool summer meal. That’s why he is sharing his very own Marinated Summer Shrimp Tacos recipe.
Marinated Summer Shrimp Tacos
Basil Pesto or Cilantro Pesto
1. ¾ c. of basil leaves (or cilantro leaves if desired, whatever is in garden.)
2. ¼ c. of parsley leaves
3. 1 t. chopped garlic
4. 4 T of almonds, chopped
5. 6-8 T of Olive oil
6. Pinch of kosher salt and black pepper
7. 1 T of Parmesan wheel grated
Put the first 4 ingredients in a food processor or vitamin mix. Pulse for 30 seconds and then add last remaining ingredients. Taste and season to your liking. Place in finished product in refrigerator.
1. 2# of U-15 Shrimp. (U-15 means there are 15 shrimp per pound). The smaller the number the larger the shrimp are.
2. Peel shrimp of the tail and shell. Cut vein and rinse clean.
3. Take pesto and coat shrimp and place in plastic bag and put in refrigerator. Marinate atleast 4 hours.
Short Grain brown rice
1. Cut 6 -8 Roma tomatoes in half and put in a mixing bowl.
2. take 4 T of olive oil and coat the romas and mix.
3. Add 1 T of kosher salt and 1 t of black pepper.
4. Roast in oven on baking sheet with foil at 350 for 1 hour. Set aside.
5. Pour ½ c. of olive oil in sauce pan, with sauce pan on medium-low heat on stove. Then pour in 1 c. of short grain brown rice and stir making sure the rice does not stick to the bottom. Continue to this for 5-8 minutes to get a toasted flavor. Then pour in the chicken stock and and bring to a boil. Then add roasted tomatoes and put in the oven with top on saucepan. Cook for about 30 minutes at 325 in oven or until desired doneness.
Fresh Corn Slaw
1. 1# jicama, cleaned and diced in ½ “ cubes. (Use a knife or a peeler to remove the outside brown skin off).
2. ¼ c. basil Julianned or cilantro chopped.
3. 1 ea. Lime, zested and set aside. Cut the lime in half and squeeze the juice in a mixing bowl.
4. ¼ c. – ½ c. mayo
5. 2 c. shredded green cabbage.
6. ¼ c. of rice wine vinegar
7. 16 ea. grape tomatoes, halved
7. 2-4 whole ears of corn
1. Peel the corn leaves back not taking off the bottom. Rub out the hairs and then put the leaves back over the kennels. Soak the corn in water for 10 minutes.
2. Cook the corn on the grill until tender. Then cool
3. While the corn is cooling sauté the grape tomato halves in 2 T olive oil for about 2-4 minutes. This will sweeten them up with the natural sugars coming out.
3. Cut the corn off the cob and put in the mixing bowl with lime juice.
4. Soak for 15 minutes in the lime juice and then add the remaining ingredients.
Cook Marinated Shrimp
1. Cook the shrimp on the grill at 350. If you have an extra lime squeeze the juice over the shrimp. Cook for about 3 minutes each side.
2. Cool down and cut into smaller pieces.
3. Heat up 6” Fresh flour or corn tortillas on the grill.
“I put some of the rice in the tortilla, then shrimp, then slaw,” he said. Top with your favorite tomato salsa and enjoy a taco by the pool.”