Tacos Camarones Zarina

gluten free

Authoradmin

Sauce Zarina is what brings this dish to a completely different level.

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Yields1 Serving
Sauce Zarina
 1 pt heavy whipping cream
 1 ½ butterdivided
 2 pinches white pepperfresh ground
 2 pinches garlic pepper
 ¼ tsp cayenne pepperfinely ground
 ½ cup Cotija cheeseshredded
  cup Crema Mexicana
 sea salt
 4 baby artichoke hearts, canned or steamedprocessed very fine to almost a slur
Camerones
 16 oz medium shrimp peeled, deveined, tail removed, reserving shells and tails
  cup unsalted buttermelted, reserving 2 tablespoons for griddle
 1 lime - juiceddivided
 ¼ tsp lime zest
 1 pinch mesquite salt
The Rest
 8 6" flour or corn tortillasheated
 ½ cup jicamadiced fine
 ½ cup cilantrodiced fine
1

Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.

2

Let cream firm up a bit then add artichoke slur, whisk Cotija and Creama until smooth, then whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.

3

When thickened to desired thickness remove and place plastic wrap directly on top of sauce. Keep warm.

4

Heat a flat griddle to medium-high.

5

Place a couple tablespoons of butter on griddle to melt. Just when melted, toss shrimp shells and tails on griddle and let render for a couple minutes without burning butter. Remove skins and tails leaving butter.

6

Combine remaining melted butter and lime juice.

7

Dunk shrimp in butter lime and place on griddle. Hit it again with lime juice, a pinch of zest and a little Mesquite Salt and pink pepper. Cook until just done. About 2 minutes aside, remove.

8

To plate, place 2 oz portion in tortilla, top with scant amount of jicima and cilantro, then drizzle 1 oz of Sauce Zarina fold and pin with toothpick.

Ingredients

Sauce Zarina
 1 pt heavy whipping cream
 1 ½ butterdivided
 2 pinches white pepperfresh ground
 2 pinches garlic pepper
 ¼ tsp cayenne pepperfinely ground
 ½ cup Cotija cheeseshredded
  cup Crema Mexicana
 sea salt
 4 baby artichoke hearts, canned or steamedprocessed very fine to almost a slur
Camerones
 16 oz medium shrimp peeled, deveined, tail removed, reserving shells and tails
  cup unsalted buttermelted, reserving 2 tablespoons for griddle
 1 lime - juiceddivided
 ¼ tsp lime zest
 1 pinch mesquite salt
The Rest
 8 6" flour or corn tortillasheated
 ½ cup jicamadiced fine
 ½ cup cilantrodiced fine

Directions

1

Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.

2

Let cream firm up a bit then add artichoke slur, whisk Cotija and Creama until smooth, then whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.

3

When thickened to desired thickness remove and place plastic wrap directly on top of sauce. Keep warm.

4

Heat a flat griddle to medium-high.

5

Place a couple tablespoons of butter on griddle to melt. Just when melted, toss shrimp shells and tails on griddle and let render for a couple minutes without burning butter. Remove skins and tails leaving butter.

6

Combine remaining melted butter and lime juice.

7

Dunk shrimp in butter lime and place on griddle. Hit it again with lime juice, a pinch of zest and a little Mesquite Salt and pink pepper. Cook until just done. About 2 minutes aside, remove.

8

To plate, place 2 oz portion in tortilla, top with scant amount of jicima and cilantro, then drizzle 1 oz of Sauce Zarina fold and pin with toothpick.

Tacos Camarones Zarina