Cranberry Glazed Shrimp Tacos with Cranberry Salsa and Cranberry-Chipotle Cream


If you're going to cook with cranberries the more the merrier. I decided to celebrate Taco Tuesday highlighting cranberry season so I created Cranberry Glazed Shrimp Tacos with Cranberry Salsa and Cranberry-Chipotle Cream. I glazed seasoned and sauteed shrimp with cranberry sauce and once added to my tortillas layered on some shredded Brussel Sprouts, cranberry salsa, and a spicy cranberry sauce. The flavors worked so well together for an incredibly flavored and delicious tasting taco. I loved how it reminds me of the holidays and is incredibly delicious.


Ingredients for Cranberry Glazed Shrimp Tacos with Cranberry Salsa and Cranberry-Chipotle Cream:


Shrimp:

1 pound shrimp

1 1/2 teaspoons smoked paprika

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon chipotle powder

grapeseed oil

1/4 cup jellied cranberry sauce, melted in microwave


Cranberry Salsa:

12 ounces fresh cranberries

3 jalapenos, seeded and finely diced

2 tablespoons chopped fresh cilantro

3 tablespoons limes, juiced

4 tablespoons of honey

3/4 cup finely diced white onion

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Brussel Sprouts:

10 ounces of Brussel Sprouts

1 tablespoon olive oil

1/4 teaspoon kosher salt

1/8 teaspoon pepper

Cranberry-Chipotle Cream:

1/2 cup sour cream

1/2 cup mayonnaise

3 tablespoons jellied cranberry sauce

2 tablespoons fresh lime juice

2 tablespoons water

zest from 1 lime

1 - 1/2 tablespoons chopped canned chipotle sauce

kosher salt

black pepper


Serve shrimp with ths salsa, sprouts, cream, and tortillas.

Note: I like to grill the tortillas over the stove or pan.

Time-Saving Tips: Shred the Brussel Sprouts and prepare the Cranberry-Chipotle Cream early in the day; refrigerate. Chop the salsa ingredients in advance and toss with lime juice up to an hour before using.



Let's see what we need.


We're ready to cook.


To make the Cranberry Salsa, pulse the cranberries in a food processor until coarsely chopped and transfer to a bowl. Add the rest of the salsa ingredients to the cranberries and set aside.


Half each Brussel Sprout and slice into strips. In a small bowl, toss the Brussel Sprouts with the olive oil, salt, and pepper; set aside.


To make the Cranberry-Chipotle Cream combine the mayonnaise and sour cream in a small bowl. Add the rest of the ingredients, starting with the lower amount of chipotle pepper and season with salt and pepper. Add to a mini food processor and blend until smooth. Taste and if you want the sauce spicier, as I do, add more of the chipotle; refrigerate.


Toss the shrimp with 2 tablespoons of grapeseed oil and the seasonings. Heat 2 tablespoons of oil in a nonstick pan and add the shrimp. Saute a couple of minutes when just pink, add the cranberry sauce and tri for a minute. When the shrimp are coated, remove for the heat. Now you're ready to build your tacos.


It's ready! Cranberry Glazed Shrimp Tacos with Cranberry Salsa and Cranberry-Chipotle Cream are so delicious and look so festive. I like to add some shrimp to the tortilla and then sprinkle with the sprouts and a spoonful salsa. I then finish it with a drizzle of the cream.

Enjoy!



Cranberry Glazed Shrimp Tacos with Cranberry Salsa and Cranberry-Chipotle Cream:


Shrimp:

1 pound shrimp

1 1/2 teaspoons smoked paprika

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon chipotle powder

grapeseed oil

1/4 cup jellied cranberry sauce, melted in microwave


Cranberry Salsa:

12 ounces fresh cranberries

3 jalapenos, seeded and finely diced

2 tablespoons chopped fresh cilantro

3 tablespoons limes, juiced

4 tablespoons of honey

3/4 cup finely diced white onion

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Brussel Sprouts:

10 ounces of Brussel Sprouts

1 tablespoon olive oil

1/4 teaspoon kosher salt

1/8 teaspoon pepper

Cranberry-Chipotle Cream:

1/2 cup sour cream

1/2 cup mayonnaise

3 tablespoons jellied cranberry sauce

2 tablespoons fresh lime juice

2 tablespoons water

zest from 1 lime

1 - 1/2 tablespoons chopped canned chipotle sauce

kosher salt

black pepper

Serve shrimp with ths salsa, sprouts, cream, and tortillas.

To make the Cranberry Salsa, pulse the cranberries in a food processor until coarsely chopped and transfer to a bowl. Add the rest of the salsa ingredients to the cranberries and set aside.

Half each Brussel Sprout and slice into strips. In a small bowl, toss the Brussel Sprouts with the olive oil, salt, and pepper; set aside.

To make the Cranberry-Chipotle Cream combine the mayonnaise and sour cream in a small bowl. Add the rest of the ingredients, starting with the lower amount of chipotle pepper and season with salt and pepper. Add to a mini food processor and blend until smooth. Taste and if you want the sauce spicier, as I do, add more of the chipotle; refrigerate.

Toss the shrimp with 2 tablespoons of grapeseed oil and the seasonings. Heat 2 tablespoons of oil in a nonstick pan and add the shrimp. Saute a couple of minutes when just pink, add the cranberry sauce and tri for a minute. When the shrimp are coated, remove for the heat. Now you're ready to build your tacos.

Note: I like to grill the tortillas over the stove or pan.

Time-Saving Tips: Shred the Brussel Sprouts and prepare the Cranberry-Chipotle Cream early in the day; refrigerate. Chop the salsa ingredients in advance and toss with lime juice up to an hour before using.



2018 Cranberry Walk