So I needed a dinner that was equally comforting, equally flavorful, but required even less effort and time than heading into town. My inspiration? A 1-pound bag of frozen raw shrimp.
I firmly believe that if you like shrimp, you should always have a few bags of them in the freezer. They thaw quickly, and cook even more quickly. As in minutes. I decided to convert my bag into sweet-and-tangy shrimp tacos, a good eat-with-your-hands sort of comfort food that would come together with minimal fuss.
Aside from the cooking of the shrimp, use this recipe just as a guide. I like to top my tacos with soft goat cheese and avocado, but use whatever you like. Ditto for the flour tortillas; corn would be fine, too. Or if you really want, take all the same ingredients and dump them over a plate of tortilla chips for easy nachos.
Whatever you do, don’t skip the tiny amount of sugar added when cooking the shrimp. It’s a trick I learned from Alex Guarnaschelli. It acts like salt to help highlight the natural briny-sweet flavor of the shrimp.