Name: Chimi Shrimp Tacos
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6-8 servings
Ingredients: 1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh parsley; 1/3 cup chopped green onion; 1/3 cup red wine vinegar; 1/4 cup chopped jalapeño; 1/4 cup lemon juice; 2 tablespoons minced garlic; 1 tablespoon kosher salt; 1 tablespoon sugar; Pinch ground black pepper; Pinch crushed red pepper; 1/2 cup olive oil; 1/2 cup fresh garlic; 1/4 cup rough chopped red onion; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 tablespoon salt; 2 teaspoons white sugar; 1 teaspoon ground black pepper; 3/4 cup orange juice; 3/4 cup olive oil; 1/2 cup white vinegar; 1/2 cup store-bought sofrito; 1 tablespoon olive oil; One 15-ounce can black beans; 1 bay leaf; Salt and pepper; 18 to 24 jumbo or colossal shrimp; Six to eight 4-inch corn tortillas; 1 1/2 to 2 cups arugula

Directions

For the chimichurri: Combine the cilantro, parsley, green onion, vinegar, jalapeño, lemon juice, garlic, salt, sugar, black pepper and crushed red pepper in food processor or blender and blend well. (Consistency should be slightly coarse but mostly uniform.) Add the oil and stir well to combine. (Note: This also makes a great marinade.)
For the mojo vinaigrette: Combine the garlic, red onion, cumin, oregano, salt, sugar and black pepper in a blender or food processor and blend to a smooth consistency. Transfer to a large container. Add the orange juice, oil and vinegar, and blend until emulsified.
For the black bean sauce: Heat the sofrito in a large stockpot in the olive oil for 10 minutes over medium-low heat. Add the black beans and cook along with the bay leaf, salt and pepper on medium heat, stirring occasionally, until it begins to boil, 10 to 15 minutes. Reduce to a low simmer and cook for 10 more minutes. Remove the bay leaf. Blend the beans in a blender or food processor; if it’s too thick, thin out with water so it can be drizzled.
For the tacos: For each portion, sauté 3 shrimp with 3 tablespoons chimichurri over medium-high heat until pink and no longer translucent, about 2 minutes on each side. Warm a corn tortilla on a skillet or griddle. Remove the tortilla to a plate. Drizzle 1 to 2 tablespoons black bean sauce on the tortilla. Add some arugula, then the shrimp and drizzle with the mojo vinaigrette. Top with powdered Cotija and chopped cilantro and serve with lime. Repeat to make more tacos.