Here’s the next round of tacos for #nationaltacoday with Sur la Table! I could not get enough of these. The shrimp is cooked with chipotle in adobo, one of my favorite flavors on the planet. It’s smoky, a little spicy and insanely good. Pair that with a cool and crunchy slaw, avocado cream, cilantro and lime juice? This is my ideal taco. Get your friends together and make a batch of these to celebrate! It’ll be messy, but it’s gonna be worth it.
Makes 4 servings
- 2 cups finely shredded red cabbage
- 1/2 cup peeled and shredded carrot
- 1 medium jalapeno, seeded and minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- sea salt and freshly ground pepper
Avocado Lime Crema:
- 1 medium avocado, peeled and pitted
- 1/3 cup Mexican crema
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 tablespoon chipotle paste (the adobo sauce that comes in cans, or pureed chipotle peppers)
- 1 teaspoon fresh lime juice
- 8 corn tortillas
- 1 cup cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 bunch radishes, sliced thin
- To make the slaw: In a large mixing bowl, toss all slaw ingredients together. Taste and adjust seasoning with salt and pepper. Set aside.
- Avocado crema: Place all ingredients in the bowl of a food processor. Blend into a smooth sauce, taste and adjust seasonings with salt. Transfer to a small bowl, set aside.
- For the shrimp: Preheat pan on medium-high heat. In a medium bowl, toss the shrimp with the oil, chipotle paste and lime juice. Season shrimp with salt and pepper. Cook the shrimp tossing in the pan for about 1 to 2 minutes per side.
- To serve: Fill each warm tortilla with grilled shrimp, a small amount of slaw, lime crema, and cilantro leaves. Serve with lime wedges and remaining slaw on the side.
Recipe courtesy of Sur la Table, by Joel Gamoran, Sur La Table National Chef.
Photo Credit: Ashley Cuoco
I’ve been eating shrimp since age 5, when I had my first shrimp cocktail. I popped them like candy, dipping generously one after another into cocktail sauce. It was at that moment that my parents realized they had a daughter with an “expensive palette” who appreciates the finer things in life. Fast forward almost 20 years and I am still a connoisseur of shrimps. Cocktailed, sautéed, grilled, or otherwise– nothing beats fresh seafood. Whenever I’m at an Italian restaurant I always tend toward a pasta dish with shrimp, scallops or mussels. I love a nice, light butter white wine sauce or simple marinara. There’s something so delicate and satisfying about a smooth, flavorful sauce and succulent shrimp over al dente pasta. I go back to it time and time again. Find your local seafood shop and become a regular. Pour yourself a glass of your favorite white wine and watch this easy weeknight meal become a restaurant quality treat at home. If your husband doesn’t like shrimp… well, then: more for you!
Prep Time: 15 mins — Cook Time: 25 mins — Yield: 4-6 servings
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
- Cook pasta as directed on package. I prefer Barilla linguini cooked al dente.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes.
- Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.
- Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Recipe courtesy of Tyler Florence via Food Network.