one and a half pounds of shrimp
long green peppers (pasillas, maybe?)
two thirds cup dry white wine
splash of corenwijn (or other oak-aged booze)
half cup milk
juice of one lime
fuckeloade chopped garlic
fresh-ground black pepper
fresh Nixtamal corn tortillas
pico di gallo (onions, tomatoes, salt, pepper)
Nice peppers! Seed and stem them. I think the long ones are pasillas, but I could be wrong. Anyway, they are relatively mild, but with a bit of heat to them. Be careful with the habanero. One time I was cutting habaneros, and then I went to take a whizz, without washing my hands first…ow!
Sautee the garlic in plenty of olive oil with a little black pepper.
Throw in the peppers and sautee until they are starting to soften.
Throw in the shrimp and sautee until the outside is just barely cooked.
Add the corenwijn and white wine and raise the heat, cooking until the shrimp are just barely cooked through, salting to taste. Remove the shrimp and peppers with a slotted spoon and reserve.
Turn the heat up, add the milk and some cilantro, and start to reduce.
Reduce until the sauce is thick enough to coat the shrimp and not be brothy.
Put some shredded cabbage on the warmed tortillas, and then some shrimp pepper mixture on top.
Garnish with queso fresco, avocado, pico di gallo, and cilantro. EAT!