Make room on your dinner lineup for Ree's Shrimp Tacos. Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3mC4tYhTake 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.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Shrimp TacosRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 16 minActive: 16 minYield: 8 servingsIngredientsSlaw:1 jalapeno, sliced1/2 head green cabbage, thinly sliced1/2 head purple cabbage, thinly sliced1/2 cup whole milk1/2 cup mayonnaise1 tablespoon sugar1 teaspoon white vinegar1/4 teaspoon cayenne pepper1/4 teaspoon kosher salt1/2 bunch fresh cilantro, roughly choppedShrimp:2 tablespoons vegetable oil1 1/2 pounds peeled and deveined shrimp, tails removedOne 6-ounce can Mexican tomato sauce or enchilada sauce1/2 teaspoon ground cumin1 tablespoon butterFor serving:16 corn tortillas, warmed according to the package instructionsPico de galloAvocado slicesSour creamGrated pepper jack cheeseLime wedgesDirectionsFor 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!https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #ShrimpTacosThe Pioneer Woman Makes Shrimp Tacos | The Pioneer Woman | Food Networkhttps://youtu.be/otXkotz-S5E