Today the Sunday Slow Travel band of cooks embarks on a new adventure, the world of small bites, or appetizers, or starters, whatever word fits your style best. And with a twist on our usual style of either cooking from a particular cookbook, or trying the same recipe, each week, we are going to do something new: each week one person picks an ingredient, and each of us will pick a recipe using that ingredient.
This week, our Alaska fisherperson, Cindy, starts us out with shrimp. And I, looking ahead to our ST GTG next March in San Diego, where we have already planned the ultimate Fish Taco Tour, decided to make Grilled Shrimp Tacos. The recipe is one I have adapted from a 2003 Real Simple. If you eat one, it's a small bite, if you eat two, then it's either two small bites, or a main course.
Grilled Shrimp Tacos
½ cup sour cream
3 Tablespoons mayonnaise
3 Tablespoons milk
½ tsp. ground cumin
1 ½ lbs large shrimp, peeled and deveined
3 Tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
8 6 inch corn tortillas
2 to 3 cups finely shredded green cabbage
Bottled green tomatillo salsa
Cilantro, chopped, for garnish
Crumbled quesa fresca, or other dry feta style cheese
Make dressing first, by whisking together the sour cream, mayonnaise, milk and cumin in a small bowl. Set aside. Skewer the shrimp (if using wood skewers, soak them in water for 10 minutes beforehand; use double skewers for ease in turning on the grill). In a small bowl, combine butter and garlic.
Preheat a gas grill to high; adjust to medium after 10 minutes. If cooking with charcoal, allow the coals to burn until they are covered with grey ash. Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes, Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Grill the tortillas for 30 seconds on each side.
To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, cilantro and cheese.
Makes 8 appetizer or 4 main course servings
Ingredients
Grilling the Shrimp and Limes
Condiments
Comments (3)
Marcia you make me laugh..if you eat one it's small bites, if you eat two it's a meal. They look so good I may not be able to stop at two...then i guess it's a pig out! Oink oink. Thank you for sharing this recipe. Love this theme and the variations of takes on it. Great idea.
Posted by Barb Cabot | September 7, 2009 10:52 AM
Posted on September 7, 2009 10:52
I agree with Barb. I snorted when I read that last sentence in your introduction.
And the recipe looks yummy!
Posted by Deborah | September 8, 2009 6:26 PM
Posted on September 8, 2009 18:26
MMMMMM - I can't wait for more fish tacos in San Diego. This looks so good!
Posted by Jerry | September 12, 2009 4:32 AM
Posted on September 12, 2009 04:32