Wednesday, August 3, 2011

Shrimp and Garden Salsa Tacos

Walked out to the garden this morning and came back in with a couple handfuls of cherry tomatoes, a small zucchini, and a serrano pepper. After some brief thought, I remembered that I had corn tortillas and cilantro in the fridge, and shrimp in the freezer. I didn't have any great expectations of this dish, figured it is the beginning of many this-is-what-got-out-of-the-garden today meals now that August is here and the garden is pumping out abundance. However, Matt and I inhaled these so quickly I had to be very proactive to get a photo taken! The garden salsa is so simple, it is elegant. The dish altogether is fresh, light and very fast to put together. There's no cheese, no sour cream, no lime juice. And guess doesn't need any of those. I kept thinking there was going to be something missing, but with every bite I took I tasted shrimp and the bounty from my garden. Which is exactly what I wanted this dish to be.

Makes 2 servings of 3 tacos each.

To make Garden Salsa, toss together following and let sit for 5 minutes:
  • 10-15 cherry tomatoes, yellow pear tomatoes, grape tomatoes or combo, sliced in halves and/or quarters
  • half a medium/small zucchini, soft center and seed removed, roughly diced
  • half a serrano pepper, stemmed and seeded, minced
  • 1 TBS chopped cilantro
  • 1/2 tsp kosher salt
  • few grinds of fresh black pepper
Ingredients for Shrimp Tacos:
  • 12 oz. raw, shelled and deveined 31-40 count (medium) shrimp
  • 1 TBS olive oil
  • 2 whole cloves garlic, peeled
  • 1/2 tsp chopped fresh oregano or 1/4 tsp dried
  • 1/4 tsp Aleppo Pepper (or smoked paprika, or red hot pepper flake)
  • 1/4 tsp kosher salt
  • a few grinds of fresh black pepper
  • 6 corn tortillas
  • Heat olive oil over medium-high heat.
  • Add garlic, and cook garlic until lightly browned all over, turning as needed, then discard garlic
  • Add shrimp all at once.
  • Add seasonings.
  • Cook over medium heat, turning once or twice for 3 or 4 minutes, or until shrimp are cooked through.
  • Using a slotted spoon put shrimp into a bowl.
  • Heat tortillas in microwave or regular oven until pliable
  • Serve shrimp and garden salsa in tortillas