Shrimp Tacos

two and a half pounds shrimp
fucketonne garlic
five medium hotte green peppers
one fucken hotte habanero pepper
shittetonne chopped cilantro
one cup dry white wine
hugeasse splash corenwijn (or bourbon or rye)
juice of one lime
olive oil
salt to taste
tortillas (our usual is Nixtamal)
savoy cabbage
queso fresco

Peel, clean, and halve the shrimp if they are big. These are jumbos.

Stem, seed, and dice the peppers. I only used half of the habanero, but it could have taken the whole thing if you like it really fucken hotte.

Sautee the garlic (large dice) and peppers in a generous amount of olive oil, until the garlic is turning golden.

Add the shrimp, turn up the heat, and sautee until they are cooked on the outside. Add the corenwijn (and take a bigge fucken swigge for yourself!) and wine, and continue to cook for a few minutes until the alcohol is burned off and the shrimps are done. At this point you have a delicious shrimp dish, that you can serve in tacos (as we did) or on pasta or rice.

If you are serving in tacos, remove the shrimp from the sauce, add a nice splash of milk or cream as thickener, and reduce it down quite a bit, put the shrimp back in, add the cilantro and lime juice, cook for just about one minute to reheat the shrimp, and then you’re done. If you are serving on pasta or rice, then just add the cilantro and lime juice without reducing, cook for one minute to soften the cilantro, and then it’s ready.

Heat the tortillas, put some cabbage on them, then the shrimp.

Then garnish with the avocado, queso fresco, cilantro, and squeezes of lime. This shitte was fucken delicious, and made the hideous fucken Yanks loss last night easier to take.


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