The Pioneer Woman Makes Shrimp Tacos | The Pioneer Woman | Food Network

Make room on your dinner lineup for Ree's Shrimp Tacos.

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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Shrimp Tacos
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 16 min
Active: 16 min
Yield: 8 servings

Ingredients

Slaw:
1 jalapeno, sliced
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
1/2 cup whole milk
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 bunch fresh cilantro, roughly chopped

Shrimp:
2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined shrimp, tails removed
One 6-ounce can Mexican tomato sauce or enchilada sauce
1/2 teaspoon ground cumin
1 tablespoon butter

For serving:
16 corn tortillas, warmed according to the package instructions
Pico de gallo
Avocado slices
Sour cream
Grated pepper jack cheese
Lime wedges

Directions

For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.

For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.

Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

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The Pioneer Woman Makes Shrimp Tacos | The Pioneer Woman | Food Network
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