Tag Archives: Shrimp

Shrimp Tacos with Beer Barrelled Peach Salsa and IPA Slaw

These crisp, refreshing tacos are perfect for a backyard BBQ. There’s not much prep work, they cook super fast, and you and your guests can doctor them up they way you want. Swap out the shrimp for white fish like halibut or mahi mahi, and make the slaw as spicy or not as you want it by adding extra jalapeno, or serving them on the side for picky guests. 

Shrimp Tacos with Peach Salsa and IPA Slaw

Shrimp Tacos with Beer Barrelled Peach Salsa and IPA Slaw
Serves 4
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Prep Time
10 min
Cook Time
3 min
Prep Time
10 min
Cook Time
3 min
For the Shrimp
  1. 1 bottle TREE BREWING HOP HEAD IPA
  2. Juice of two limes
  3. 3 cloves of garlic minced
  4. 1 tablespoon TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING
  5. 2-3 dashes of Tabasco Sauce
  6. 32 peeled & deveined shrimp
  7. apx 8 Wooden BBQ Skewers
For the IPA Slaw
  1. 1 package of pre-shredded coleslaw mix
  2. 1/4 cup fresh cilantro, chopped
  3. 1 jalapeño, stemmed, seeded and finely chopped (optional)
  4. 1/2 cup sour cream
  5. 1/2 cup TREE BREWING HOP HEAD IPA
  6. 1 tablespoon lime juice
  7. 1 tablespoon sugar
  8. 1 tablespoon TASTE OF THE OKANAGAN SOUTH OF THE BORDER SEASONING
For the Tacos
  1. 8 small flour tortillas
  2. 3/4 cup TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA
  3. Lime wedges and cilantro for garnish
For the Shrimp
  1. Whisk first 5 ingredients together in a large bowl. Add shrimp and let marinate in fridge for 1-4 hours.
  2. While shrimp is marinating soak wooden skewers in water. (this helps prevent them from burning when grilling the shrimp)
  3. Pre-heat BBQ to medium on one side and low on the other.
  4. Slide marinated shrimp onto pre-soaked wooden skewers. Depending on the size you should be able to fit 4-6 shrimp per skewer. Set aside until all your other ingredients are ready to go.
For the IPA Slaw
  1. Add pre-shredded clowslaw mix, cilantro and jalapeño to a large bowl.
  2. In a separate bowl, whisk remaining ingredients.
  3. Pour dressing over slaw and mix well.
For the Tacos
  1. Place shrimp skewers on the BBQ (medium side) and grill until pink, flipping once. (apex 3 minutes per side).
  2. While shrimp is grilling, warm your tortillas on the low side of the grill.
  3. To assemble, place a couple spoonfuls of slaw on the warmed tortilla. Top with 4 shrimp, and add TASTE OF THE OKANAGAN BEER BARRELLED PEACH SALSA.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Fiesta Shrimp Dip

This layered shrimp dip is one of my favourite dishes to bring to a party. It’s easy to put together and is always a hit. I can’t tell you how many people have asked me for the recipe, or simply request it at every opportunity.

 Fiesta Shrimp Dip

Fiesta Shrimp Dip
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Prep Time
7 min
Cook Time
5 min
Total Time
10 min
Prep Time
7 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 12-16 shrimp, cleaned and deveined (alternatively you can use a can of cooked shrimp)
  2. 1 clove garlic
  3. 1 tablespoon butter
  4. 250g Cream Cheese, softened
  5. 2 tablespoons TASTE OF THE OKANAGAN GARDEN MEDLEY SEASONING
  6. 1 jar TASTE OF THE OKANAGAN FIESTA PEAR SALSA
  7. 150g shredded cheese (I use a mix of mozzarella and monterey jack)
  8. 1 handfull of fresh cilantro, chopped
  9. 2-3 green onions, chopped
Instructions
  1. Melt butter and garlic in a pan and sauté shrimp until pink and cooked through. (if using canned shrimp skip this step)
  2. While shrimp is cooking mix softened cream cheese with TASTE OF THE OKANAGAN GARDEN MEDLEY SEASONING. Spread evenly on the bottom of your serving dish. This will be your first layer.
  3. Next, layer the jar of TASTE OF THE OKANAGAN FIESTA PEAR SALSA, on top of the cream cheese layer.
  4. When shrimp is cooked, rough chop into small peices, and layer on top of the salsa.
  5. Top shrimp with shredded cheese, and then top cheese with the chopped cilantro and green onions.
  6. Serve with tortilla chips.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/