Creole shrimp tacos

Name: Creole shrimp tacos
Total time: 1800 s
Yield: Serves 2 raciones
Cuisine: American
Ingredients: 8 whole wheat tortillas; 2 1/4 lbs. large raw shrimp; 2 tablespoons Extra Virgin Olive Oil from Spain; 1 chopped onion; 1/2 stem celery, minced; 1/2 green pepper, minced; 1 bay leaf; 1 cup fish broth; 1 cup fresh peeled and chopped tomato; 1 teaspoon thyme; salt; black pepper; A pinch of ground cayenne (to taste); 1 sprig cilantro, minced

Olive Oils from Spain @oliveoilsspain

Spain

They say that when you eat with your hands, food tastes better, you enjoy it on a different level. How do Creole shrimp tacos with a touch of Extra Virgin Olive Oil from Spain sound? It's a new and exciting option, sure to cause a stir. Be careful - these tacos are so good that once you start eating, you won't be able to stop!

Olive Oils from Spain @oliveoilsspain

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Ingredients

30 minutes

Serves 2 raciones

8whole wheat tortillas
2 1/4lbs. large raw shrimp
2tablespoons Extra Virgin Olive Oil from Spain
1chopped onion
1/2stem celery, minced
1/2green pepper, minced
1bay leaf
1cup fish broth
1cup fresh peeled and chopped tomato
1teaspoon thyme
salt
black pepper
A pinch of ground cayenne (to taste)
1sprig cilantro, minced

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Steps

30 minutes

1

Sauté the onion, pepper and bay leaf in a pan with Extra Virgin Olive Oil from Spain until they brown. Season with salt, pepper, thyme and cayenne.
2

Add the tomato to the pan and stir it a few times. Add the fish broth and let it boil for 10 minutes.
3

Then, add the peeled shrimp and let them stew for a few more minutes.
4

Sprinkle the cilantro on top and serve with the hot tortillas.