The Midget Muff: the shrimp taco

The shrimp taco, a So-Cal creation, can be found on almost any piled, east-side street corner of Los Angeles- usually near an obscenely bright-colored stucco wall or in a sweaty white van parked near the local drugstore. But who says you can't whip these bad boys up in the comfort and cleanliness of your own home? Best made with fresh shrimp, this easily health-conscious tradition involves a significant amount of prep time but spares the questionable contents in other rivaling tacos.

Peeling shrimp (2lbs.) is a pain in the ass, but once again, this is the key to great tacos. I like to pawn this job off on friends I haven't seen in a while so they are reminded of my expectations of them as a guest at the table- and give everyone else a break. Use a sharp serrated knife to slice open back of shrimp. Use thumbs to split skin and pull down; pinch tail and pull remaining skin. Rinse thoroughly and de-poo.


Add into pan an ample amount of finely chopped jalapeno and garlic in a full bed of olive oil. Turn the burner on med-high. Also, use a pan that can get really hot, like an iron skillet, so that it can sear the shrimp quickly causing them to burst in your mouth. This job ain't for babies neither.


Dice plenty of cilantro, tomatoes, and green cabbage (cut against grain for long, thin strips). Set aside as toppings for taco.


When the garlic and jalapenos are sizzling, cautiously dump in the raw shrimp and season with anything you have that sounds good- but at least salt, pepper, cayenne, cajun seasoning. Sear shrimp on both sides as best you can, then reduce heat and cook for another 4-6 minutes until done. Turn off burner and add about 1/4 c. heavy cream and a tablespoon or so of the chopped cilantro. Heat the corn tortillas on a lone burner and stack taco fixings (shrimp, then cabbage, then cilantro and salsa). Squeeze lime over prepared taco. Serves 3-5 depending on size of appetite.