Grilled Shrimp Tacos with Tomatillo Salsa

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This dish was a healthy and light dinner. With the salsa made in advance, it was very quick to put together as well. I LOVE tangy tomatillos and they are wonderful in this mild salsa. I assembled the tacos for my family, but next time I will let everyone assemble their own…. we had such varied preferences for the toppings. I liked all of them- with extra salsa, my husband would have skipped the crunchy celery, and my son would have used minimal tomatillo salsa. My daughter passed on the shrimp! This recipe was adapted from Food and Wine, contributed by Tim Byres.

We ate them as part of a special meal to celebrate the completion of the first full week of school; our appetizer was guacamole with tortilla chips, our sides were rice and refried beans, and our special celebratory dessert was Biscoff crunch and swirl vanilla bean ice cream. We ate outside and rehashed our week! 🙂

Yield: Serves 4

  • 1/2 pound tomatillos—husked, rinsed and quartered
  • 1/2 small onion, quartered
  • 1 jalapeño, seeded and chopped
  • 3 garlic cloves
  • Kosher salt
  • Freshly black pepper
  • 1/4 cup finely chopped cilantro
  • 2 celery ribs, thinly sliced crosswise
  • 1 T fresh lime juice (about 1/2 a lime)
  • 1 1/4 pounds medium shrimp (about 36), shelled and deveined
  • Twelve 6-inch bamboo skewers, soaked in water for 30 minutes (or metal skewers)
  • Extra-virgin olive oil, for brushing
  • 8 to 12 corn tortillas, warmed
  • Shredded green cabbage and parsley leaves, for serving
  • Sour cream, if desired, for serving
  1. In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil. Simmer over moderate heat until the vegetables are softened, about 8 minutes. Using a slotted spoon, transfer the vegetables to a blender or food processor.
  2. Boil the cooking liquid until reduced to 1/4 cup, then add it to the blender or food processor and let cool completely. Puree the salsa and season with salt and pepper. Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes.
  3. Meanwhile, in a bowl, toss the celery with the lime juice; season with salt and pepper. Set aside.
  4. Combine the cabbage and parsley. Set aside.
  5. Light a grill or preheat a grill pan; oil the grill grate. Thread 3 shrimp onto each skewer. Brush the shrimp with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Remove the shrimp from the skewers and transfer to a platter. Serve the shrimp with the salsa, sour cream, celery salad, warm tortillas, cabbage and parsley leaves so guests can assemble their own tacos.

One Year Ago: Back to School Blondies

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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