Monday, July 20, 2009

Shrimp salad tacos

You know what is the very best on a hot summer day (besides the beach)?

Shrimp salad. It's so easy and great served cold any which way you so choose.

I like a good, spicy, Mexican/Spanish-style shrimp salad wrapped in a tortilla with some shredded cabbage. So summery and easy to eat when the heat makes you want to convert to a liquid diet. And! Great with Coronas.
Here's what you need:
1/2 pound shrimp
one avocado
about 1/2 red onion
1 red bell pepper
1 lime
a handful of summer herbs -- I chose cilantro, basil and marjoram from my garden. You want to stick to the sweeter herbs (ie: no sage or rosemary, please!)
ear of corn
sour cream (a dollop)
wedge of red cabbage
tortillas (I prefer flour taco-sized tortillas)
hot sauce -- I am partial to Sriracha

First, start roasting your corn. I like to broil mine, lightly oiled, in the toaster oven. Grilled corn works well, too.

Then, peel and de-vein your shrimp, reserving the shells for later use. Ziplock them and freeze -- it'll make great stock (which I'll be showing you how to make another day)

Get a small pot of salted water boiling, and a small pot of ice water waiting to shock your blanched shrimp. Once the water boils, throw your shrimp in and cook until right when they turn pink -- you want them cooked through, but don't overdo it. Overcooked shrimp are mushy. Yuck. Drain the shrimp then throw into the ice water to cool.

Meanwhile, mince your onion, peppers and herbs. Toss them in a mixing bowl. Chop the shrimp small and toss that in, too.

Halve your avocado, remove the pit, then slice it right in the shell with a butter knife, first lengthwise then back across your original cuts. Add that as well.

When the corn is done roasting, slice it off the cob, and toss that in your bowl, too.

Put a dollop of sour cream in the bowl and a generous squirt of hot sauce. Squeeze your lime in here as well. Mix gently. Salt and pepper to taste. I like to add about two teaspoons of smoked paprika at this point. As it's kind of hard to find, I didn't include it in the ingredients list.

Serve with tortillas and lime wedges. Garnish with shredded cabbage. Don't forget the beer!

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