This fell flat for me and I’m not sure why. I suspect the (suggested) addition of sour cream might be the culprit but I can’t put my finger on it. Certainly no fault of the recipe, in fact when I checked back with the Milk Street Facebook group I saw that this was a huge hit with others. They offer the option of serving over rice and somehow I think I would have preferred it that way.
I’m going to challenge the 25-minute “start to finish” time promised; it is fast but if you have to peel, devein and de-tail your shrimp, slice garlic cloves, chop oregano, warm tortillas and chop an onion, it may be more like 40 minutes.
See for yourself. Here’s a link to the recipe and I sure hope this dude has permission to reprint but hey, that’s his problem. It’s a blog eat blog world.
Ending on a positive note, here’s a completely unsolicited plug for Mighty Vine tomatoes, which I used in the sauce. If you live in, as we call it, the “greater Chicagoland area,” you can get them at Jewel or Whole Foods (among others). They are honest-to-Ceres summer-quality tomatoes available year-round which makes me a little light-headed. I swear I am just a fan although if the Mighty Vine folks want to talk, I’m shockingly easily bought.
I’m so excited to make this! Do you think orange juice would work in place of the orange liquor? Or…