Cougar Chimichurri Shrimp Tacos
Cougar Chimichurri Shrimp Taco
"Don't be worried by the large ingredient list because Cougar puts a delectable finishing touch on this Central American inspired taco. The pineapple, bold chimichurri, and crispy pork belly round out a refreshing take on shrimp tacos!"— Chef Christian Gill
- 1 lb uncooked large shrimp peeled and deveined (we like 16/20 per lb size)
- 1 large ripe pineapple (cored and diced into bite size pieces)
- 1/2 lb cured pork belly (sliced on the thick side)
- 1 pack of your favorite tortillas
- 1 teaspoon lemon pepper
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon lemon zest
- 1 teaspoon coriander powder
- 1/2 lb curly parsley
- 1 cup fresh cilantro
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup of extra virgin olive oil
- 1 teaspoon lemon juice
- 1/8 cup of white wine vinegar or Chardonnay Vinegar (Chardonnay Vinegar is tasty!)
- So let's dive in! Combine all of your ingredients for chimichurri except the olive oil in a food processor.
- Start to blend until smooth, slowly incorporating olive oil until you reach a smooth and thick consistency. Salt and pepper to taste if need be!
- Cover and let rest at least 1 hour in refrigerator.
Now for the the taco filling!
- In a medium skillet sear both sides of all your pork belly slices. Fat should be rendering off into the skillet as you go along, but don't throw it away!
- If you have too much rendered pork fat, safely and carefully place it in a heat resistant bowl for later.
- Once your pork belly is nice and crispy, let all of it rest on butcher paper to the side.
- Mix all spices together.
- Remove tails from raw shrimp and lightly season the shrimp for cooking.
- Bring the same skillet to medium heat and add 1/4 cup of rendering from pork belly.
- Once the skillet is hot add your shrimp. You should have a nice sear forming, make sure to only turn the shrimp over once. 2 minutes per side is plenty!
- Once the shrimp are seared to your liking, crack open a Cougar, take a sip...or three, then lightly drizzle 1/2 cup of Cougar into the shrimp pan.
- There will be steam, there will be crackling and the Cougar will start to evaporate. Give the shrimp one final toss or stir then turn off heat and let rest.
- Dice your pork belly and shrimp into bite size pieces.
- Retrieve the chimichurri from the refrigerator and give it a good stir.
- Build your tacos however you like, grab another Rhinegeist Cougar, and enjoy the summer with friends and family!