Monday, September 20, 2010

Spicy Citrus Shrimp Tacos


I know fall is upon us, but it is still over 90 degrees here in Atlanta; so I am still cooking like its summer (sort of - desserts are now fall-themed.  Check back tomorrow for a fun one!).  If I'm being honest, I actually kind of hate this time of year.  Summer produce is on its way out, but its not cool enough to start cooking soups and winter squash recipes.  So I feel kind of stuck.  I just threw all caution to the wind over the weekend though, and decided that hey, its still blazing hot, and I am grilling.


I made these shrimp tacos on Friday night, and I was amazed by how quickly this meal came together.  The marinade takes minutes to combine, the shrimp are given just a few minutes to soak in it, and then they cook up on the grill in under 5 minutes.  I whipped up the sauce and shredded some lettuce as the shrimp were marinating, and just threw the corn on the grill a few minutes before the shrimp.  Super easy, super flavorful.

Though the title claims that these tacos are spicy, I didn't think they were overwhelmingly so.  The sauce has a little bit of a kick, but its tamed a bit by the Greek yogurt (or sour cream, if that's what you decide to use).  Grilled corn with cilantro-lime butter was a fabulous accompaniment, and when I'm eating meals like this, it doesn't bother me at all that its still over 90 degrees in late September. 

One Year Ago:  Red Wine Spaghetti


Spicy Citrus Shrimp Tacos
loosely inspired by Southern Living, August 2008
serves4
  • juice of 1 orange
  • juice of 1 lemon
  • juice of 1 lime
  • 2 chipotle chile sen adobo
  • 1 tsp adobo liquid
  • 2 Tbs vegetable oil
  • 1 tsp honey
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 jalapeno, ribs and seeds removed, roughly chopped
  • 2 cloves garlic
  • pinch red pepper flakes
  • salt and pepper
  • 1 pound shrimp, peeled and deveined
  • 1 cup shredded iceberg lettuce or cabbage
  • 8 small (6-inch) flour tortillas
  • 1/2 lime, cut into wedges or slices
Southwest Cream Sauce
adapted from Southern Living, August 2008
  • 1 cup Greek yogurt or sour cream
  • 1 garlic clove, minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • juice of 1 lime
  • 2 Tbs chopped fresh cilantro

 Prepare grill. 

In the bowl of a food processor, combine all the ingredients for the marinade, through the salt and pepper, and process until smooth and well combined.  Pour over shrimp in a medium bowl, cover, and refrigerate for at least 10 minutes, but no longer than thirty.

Meanwhile, whisk together all the ingredients for the southwest cream sauce.

Thread the shirmp onto skewers, and grill on a well-oiled grate 1-3 minutes per side, until opaque and cooked through.  Use the grill to heat the tortillas as well.

Remove tails from shrimp, and divide among tortillas.  Top with shredded lettuce and cream sauce, with lime wedges.


6 comments:

Jennifurla said...

Josie, this looks fantastic - refreshing and light for a hot night.

Tracy said...

It's so hot in ATL now - you are right, I hate this time of year too! Just get cool already!

Tacos look so good! Love your blog.

Eliana said...

I can cook summer foods all year long, especially if its yummy stuff like this. Looks super delish Josie.

Nikki said...

I made these for dinner tonight and they were really good. Thanks for another great recipe. My husband, kids and nephew lived these tacos. Definitely not too spicy.

Nikki said...

I meant loved, not lived. :)

Elaine said...

making these for supper tonight, they look yummy!

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