This is a dish from Kerala and we can’t really call it “fiery” or “sour” like in other Kerala dishes.
But if you make this shrimp taco, it will be sure to be delicious and addictive!
If you’re in the mood for a “fried rice and shrimp taco” and don’t want to make it at home, you can also make a carnesas version, and it is also pretty good.
But you can always substitute the vegetable instead of the shrimp.
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This recipe is the result of my many visits to Kerala over the past few months.
I was fascinated by the food and culture and decided to try it out.
If you haven’t tried Kerala, you may not even know what it is.
It is a very popular region in Kerala, and if you live in it, you will be a familiar face to a lot of people.
Kerala is a state with a rich history and culture, and people from all over India visit it for festivals, festivals, and even weddings.
You’ll see people from the north-east, south-east and west of the country in Kerala.
It’s a big state and I’d love to meet everyone who comes to Kerala for a meal.
Kerala has some of the most beautiful beaches in the world, and the beauty of Kerala is really quite spectacular.
So, I’ve always been a fan of Kerala.
Kerala was my first stop when I was traveling and the food was just incredible.
You could see it in every part of the state.
If Kerala is your first stop, you’ll definitely love it.
I’m not a foodie and I don’t enjoy eating at restaurants, but Kerala is just one of the best places in the country.
There is so much variety and you will get a lot from Kerala.
If the food is good, you won’t want anything else.
This recipe makes 4 servings of shrimp tacos and a Carne Asada.
Ingredients: 1 pound of shrimp 1 onion, diced 2 carrots, peeled and sliced 1 large potato, peeled, cubed and cut into small pieces 1 carrot, peeled 1 cup of tomato sauce 1 teaspoon of lime juice 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon of cayenne pepper, or to taste 2 teaspoons of lemon juice 3 cloves of garlic, minced 3 cups of water 3/4 cup of fresh spinach, finely chopped (1-inch cubes) 1/4 teaspoon of fresh coriander leaves 1/8 teaspoon of garlic powder (optional) Directions: 1.
In a medium saucepan, add the shrimp, onion, carrots, potato, tomato sauce, lime juice, salt, garlic powder, cayene pepper, lemon juice and ½ teaspoon of lemon.
Stir to combine.
Cook over medium heat for 1 hour.
Remove from heat and drain.
In the same pan, add water and the spinach and cook until wilted.
Remove the spinach from the pan and set aside.
Meanwhile, mix the spinach mixture into the shrimp and carneas and set them aside.
Add the remaining ingredients and stir well.
Cook on low heat until the shrimp are cooked through and the carne Asadas are cooked and bubbly, about 20 minutes.
Serve with some rice and fresh vegetables.
Recipe Notes: I’ve made this recipe many times in the past and always end up with a little bit of leftover sauce.
But when you do this, don’t worry!
If the sauce is too thick, it won’t work.
You can add more sauce to make sure the shrimp is not too salty.
If this recipe makes more than 4 servings, you could also add extra shrimp and Carne asadas to make 4 servings.
Recipe from the blog: Indian Fried Rice and Shrimp Taco by Pankaj Kapoor.
It uses 3 cups water, 3 cups fresh spinach and corianders to make 2 cups of shrimp.