Recipes
DIRECTIONS
For Pickled Grapes: Place grapes in a heat-proof bowl or jar. Mix sugar, salt peppercorns, allspice, chili flakes, and vinegar in saucepan and bring to a boil. Remove from heat and pour over grapes. Let cool and refrigerate overnight.
For Tacos: Heat a large skillet over HIGH heat with oil. Meanwhile, toss shrimp in Old Bay seasoning and place in skillet once the oil begins to shimmer. Cook 1-2 minutes or until shrimp are fully cooked. Place 1/8 cup cheese in skillet and lay tortilla over the top. Heat over medium heat until cheese melts. Remove tortilla; repeat with remaining tortillas and cheese.
To serve: Fill the warm cheese tortilla with shrimp, yogurt, cheese, cabbage, onion, cilantro, and pickled grapes. Finish with a squeeze of lime.
Ingredients
Pickled Grapes
1 cup Grapes from California
1 cup sugar
½ teaspoon salt
1 teaspoon whole black peppercorns
Pinch allspice
Pinch chili flakes
1 cup unseasoned rice vinegar
Tacos
1 tablespoon oil
½ pound shrimp
1 tablespoon Old Bay seasoning
4 flour tortillas (6-inch)
1 cup shredded Chihuahua cheese, divided
1 cup non-fat Greek yogurt
1 cup shredded Napa cabbage
½ cup diced sweet onion
¼ cup chopped cilantro
8 lime wedges
DIRECTIONS
For Pickled Grapes: Place grapes in a heat-proof bowl or jar. Mix sugar, salt peppercorns, allspice, chili flakes, and vinegar in saucepan and bring to a boil. Remove from heat and pour over grapes. Let cool and refrigerate overnight.
For Tacos: Heat a large skillet over HIGH heat with oil. Meanwhile, toss shrimp in Old Bay seasoning and place in skillet once the oil begins to shimmer. Cook 1-2 minutes or until shrimp are fully cooked. Place 1/8 cup cheese in skillet and lay tortilla over the top. Heat over medium heat until cheese melts. Remove tortilla; repeat with remaining tortillas and cheese.
To serve: Fill the warm cheese tortilla with shrimp, yogurt, cheese, cabbage, onion, cilantro, and pickled grapes. Finish with a squeeze of lime.
Notes
Recipe created by Chef Adam Moor for the California Table Grape Commission
Servings
Makes 4 servings
Nutritional Information
Nutritional analysis per serving: 510 Calories; Protein 30g; Carbohydrate 55g; Fat 18g (32% Calories from Fat); Saturated Fat 7g (12% Calories from Saturated Fat); Cholesterol 150mg; Sodium 1300mg; Fiber 3g
