one and a half pounds shrimp in the shells
corn tortillas (we got ours here)
fuckeloade of garlic
one poblano pepper
half cup white wine
three fourths cup whole milk
pico di gallo (fresh made at Whole Foods: too lazy to make myself)
pineapple, mango, and jicama salsa (also fresh-made from Whole Foods)
spicy guacamole (also fresh-made from Whole Foods)
shredded red cabbage
Shell them and sautee in olive oil with salt and pepper until just barely done, and then remove from the pan.
Start the shells simmering in water to make broth.
Throw the garlic in the pan with black pepper, oregano, cumin, and coriander, and sautee until the garlic is nice and golden.
Throw in the poblano and continue to sautee until the pepper pieces are starting to soften.
Turn up the heat and deglaze with the white wine.
Reduce until the wine is pretty much gone.
Strain the shells out and add the shrimp broth, continuing to reduce on medium high.
Reduce by quite a bit.
Add the milk and continue to reduce, salting to taste.
When the sauce is nice and thick, throw in the shrimp to heat them back up and coat with the sauce. Then turn off the heat.
Warm the tortillas and get ready to make some fucken tacos!
Put some guac directly on the tortillas, followed by cabbage, shrimp, and then some of the pan sauce.
Finish with salsa or pico, queso fresco, and a squeeze of lime. EAT!