Thursday, November 18, 2010

Filling Up on Texas

As our time in Fort Worth came to a close, we spent a lot of time filling up on our favorite Texas foods.  This included plenty of Gulf Coast shrimp...

Spicy Shrimp Tacos with Avocado Salsa
Serves 2 to 4

For tacos:
1 to 1 1/2 pounds of shrimp, peeled and tails removed
2 tsp chili powder
1 tsp cumin
1 tsp cayenne
2 cloves garlic, minced
1/3 cup olive oil
corn tortillas
shredded cabbage, optional
coarsely chopped cilantro, optional

Put peeled shrimp into a gallon-sized zip-top plastic bag.  Sprinkle with spices.  Add minced garlic.  Pour olive oil into bag.  Using hands distribute spice mixture over shrimp until well-covered.  Let marinate for about 30 minutes.

Grill over medium high heat for 2 to 3 minutes on each side, or until shrimp are translucent.

You can grill the tortillas, too, until lightly charred but still pliable.  Or, you can heat them on a skillet on the stovetop or in the microwave.

For salsa:
1 small onion
1 jalapeno
1 clove garlic
4 small to medium tomatillos, husked and rinsed
2 small avocados, peeled and seeded
1 tsp Kosher salt
1 Tbsp lime zest
juice of 1 lime

Finely dice onion, jalapeno, and garlic.

You can use a food processor, if you have one.  Pour into a bowl.

Coarsely chop tomatillos.

Sprinkle with salt and lime zest.  Add lime juice and stir.

Cut avocados into chunks.  Add to bowl.

Serve with shrimp on tacos...

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