Busters Recipes

Shrimp Tacos

3 tablespoons black peppercorns

3 quarts water

1 tablespoon salt

1 teaspoon ground red pepper

2 limes, quartered

1 pound medium shrimp, peeled and deveined

1/2 cup coarsely chopped fresh cilantro

1/4 cup fresh lime juice

1 tablespoon minced seeded jalapeño pepper

12 (6-inch) corn tortillas

3/4 cup chopped peeled tomato

1/2 cup reduced-fat sour cream

1/2 cup chopped green onions

Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes.

Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.

Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.

Yield: 4 servings