grilled shrimp tacos

Now that summer is finally here, we try to avoid turning the AC on in order to avoid high energy bills. Which means grilling is in full force.  This was a recent meal we made on a lazy Saturday which came together really quickly. The crunch of the tacos and shrimp, combined with the coolness of the "crema" and heat from the tomatillo salsa make this one of my newest summer favorites.

Grilled Shrimp Tacos
from Real Simple, serves 4

1/2 c sour cream
3 tbs mayo
3 tbs milk
1/2 tsp ground cumin
1.5 lbs shrimp, peeled
3 tbs butter, melted
2 garlic cloves, minced
4 limes, quartered
kosher salt
8 6-inch corn tortillas
2-3 c finely shredded green cabbage
bottled green tomatillo salsa

Directions
Heat grill to med-high.  In a small bowl, whisk together the sour cream, mayo, milk and cumin. Set aside.

Skewer the shrimp. In a small bowl, combine the butter and garlic.  Brush the shrimp with the garlic butter.

Place shrimp on grill with the limes.  Cook for about 4 minutes on each side or until the shrimp are opaque and limes are browned.

Remove from grill. Lightly salt shrimp.

Grill tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.

Pull the shrimp off skewers; divide evenly among tortillas.  Top with cabbage, sour cream sauce, tomatillo salsa, and a squeeze of lime.

My First Gumbo!

A few weeks ago, I made my first ever gumbo. Never made it, never even tried it! I found the recipe on kevin and amanda's blog and thought "this looks pretty simple but what the heck is file powder?!" Luckily, I was able to find it at our grocery store. I thought it tasted great, Steele approved and we both agreed next time we make it, we're going to turn up the heat with more cayenne!

Shrimp & Sausage Gumbo

from kevin&amanda

2 tbsp butter
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1/2 tsp kosher salt
1 tbsp minced garlic

4 cups chicken stock
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper

1 cup rice
2 cups water
1 tsp salt

2 tbsp butter
2 tbsp flour
1 tablespoon file powder

3/4 pounds shrimp, peeled and deveined
1/2 pound smoked sausage (I used turkey & cheddar)

In a large pot or dutch oven, melt 2 tbsp butter over medium-low heat. When foamy, add the onion, celery, red peppers and salt and “sweat” for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.

Add the chicken stock. Add the black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce to simmer and cover.

Start the rice- combine 1 cup rice, 2 cups water, and 1 tsp salt. Bring to boil, cover, and let simmer over low heat for 14-15 mins.

Meanwhile, slice the sausage and add to a skillet. Turn the heat to medium, and cook, tossing occasionally until browned, about 7-10 mins. Using a slotted spoon, transfer the sausage to the gumbo. Pour off any excess fat left in the skillet.

In the same skillet, melt 2 tbsp butter. When foamy, add 2 tbsp flour and whisk until incorporated and the roux is light brown and fragrant, about 2-3 mins. Add to gumbo, and stir, then add file powder and stir until it is well incorporated.

Add the shrimp, turn off the heat, cover and allow to sit for 10 mins before serving. Serve over rice.

Makes 4 servings

Shrimp Pasta

This was a delicious, fun, quick, and easy recipe to make on a weeknight. I used whole wheat pasta I had on hand. I think I might modify this sometime as a shrimp scampi by omitting the tomatoes and adding more garlic and tons of lemons. Also, this could easily feed a crowd. Like today, the unofficial holiday, Super Bowl Sunday.

PS - The Pioneer Woman rules.

Shrimp Pasta
Recipe from The Pioneer Woman

1/2 cups olive oil
4 cloves garlic, minced
3 whole 14.5 oz cans diced or whole tomatoes
1/2 cups white wine
2 lbs jumbo or large shrimp, peeled and deveined
salt & pepper to taste
fresh parlsey, minced
1 lb linguine, uncooked
red pepper flakes, to taste

Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.

In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.

Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.

Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.

Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.

Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.