Wednesday, March 9, 2011

Shrimp Tacos and Mango Slaw


My kitchen is scheduled to be destroyed Tuesday the 15th, so naturally, I'm really hitting my stride with dinner-cooking this week.

I was having dinner with Liz Biro late last week and she mentioned shrimp tacos, then she had to go and post an article about them, and I was done. It was all, "I'm off to get some shrimps" for me.

First things first - I put on some music. Suggestion for tonight's dinner - Kirsty MacColl's Tropical Brainstorm. I love this album. Thanks, Ben, for turning us on to this years ago. It's perfect for shrimp tacos.



Situated musically, I simmered some black beans. Dice an onion. Sweat it in a pot with a tablespoon of olive oil, a generous pinch of Kosher salt, then add a can of black beans. I didn't plan ahead. So no, not dried beans, which yes, are better. A can of black beans. They can cook while you're doing the rest of this.

Next, I put Pootie to work peeling shrimp. I have this thing where something on their shells makes me itch and then my fingers turn red and then it starts creeping up my arm and pretty soon my eyes get "all swole shut". Well, sometimes. Well, OK once. But I do get a mild rash and itching on my fingers and wrist. Every time. Yes, I use rubber gloves. But sometimes I just ask Pootie to do it.

Well, I mean, he wasn't all THRILLED to be peeling shrimp. But he did it.


Meanwhile, I made slaw with some mango and other stuff.


I shredded a small head of green cabbage and chopped some red bell pepper and a mango and threw that in. Then I chopped up three green onions and added the green parts, then sweated the white parts in a little olive oil. Because I can't stand raw onion. The green part is OK, but the white? Way too much for me. So I gave the whites a quick cook to tame their bite, and tossed the whole thing together to evenly distribute all of it. Then I drizzled it with olive oil, tossed it again, sprinkled it with salt and pepper, drizzled some honey and some blood orange vinegar and some white wine vinegar, and called it good. The recipe is below. Later. Keep reading. Maybe I'll throw in a picture of Godzilla.


Or, y'know...maybe not. Just keeping you on your toes!

So anyway, where was I? Oh yes. Slaw is done. Black beans are simmering on low heat. So now we do the shrimp that Pootie has so dutifully peeled.
Pretty!

Here you go on the shrimp. Sprinkle them WELL with kosher salt and cracked black pepper, then toss them with a teaspoon of coriander and a teaspoon of cumin. Simple. Plain.
 
 
Toss them all around then put them in a large pan with about a tablespoon of olive oil over medium high heat and dance the suckers around. Add the juice of one fresh lime. Cook until the shrimp are pink and happy looking.
 
Not pink or happy yet.

In the last minute or two of cooking, heat some tortillas for serving. I also added some rice, because I had it left over.

Serve with some fresh limes and there you go. Happy taco eating!



Here is the .pdf of the slaw and here is the .pdf of the shrimp, if you want to take them for a spin.

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