Today, we’re going to toss some seafood in with that porcine perfection, in one of my all time favorite Home Chef Umami-bomb recipes:
Shrimp-N-Bacon Soft Tacos
¼ cup olive oil
1 tsp Worcestershire sauce
½ tsp hot sauce (I like Franks)
1 tsp lime juice
½ tsp smoked paprika
1lb raw shrimp (26-30ct) shelled & deveined
½ white onion, julienned
2 cloves fresh garlic, sliced
1/2 lb thick sliced bacon, chopped
2 avocados, peeled & sliced
6 flour gorditas, warmed
6 Tbs Crema (Mexican sour cream)
1 batch Perk’s Pico de Gallo
Make Pico, and chill 1-2 hours while preparing the rest of the meal.
Mix first 5 ingredients, and toss with shrimp. Cover and fridge 1 hour.
Sweat onions, with bacon and garlic in a medium-low pan 10-15 minutes, until onions start to clear.
Add shrimp (discard marinade), cover and cook until shrimp are just pink through.
Assemble contents of pan, along with remaining ingredients, evenly on gorditas, and serve.
Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.
This one is all about BACON!
Bacon is the candy-apple red hot-rod of the food world. We want it, but we also fear it a little, which makes us want it even more…
Each year in the U.S. more than 1.7 billion lbs. of bacon are consumed – equivalent to the weight of 8 1/2 Nimitz class aircraft carriers.
65% of Americans would support bacon as their “national food” and more than half of us claim that we would rather have bacon than sex.
Bacon is kinda a big deal.
Let’s learn about bacon, the types of bacon out there, the best chef techniques for cooking it, and the most delicious recipes available for God’s most perfect meat!