Tacos with Shrimp in Chipotle Sauce (Camerones Enchipotlados)

These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.

This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.

Yield: Serves 4

  • 4 vine-ripened tomatoes (1 1/4 pounds), quartered
  • 4 chipotle chiles in adobo sauce, with sauce
  • Kosher salt and freshly ground black pepper
  • 4 T olive oil, divided
  • 1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
  • 4 T lime juice, divided
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, thinly sliced, plus 2 garlic scapes, sliced (optional)
  • 1/2 tsp dried oregano
  • 1/4 cup dry white wine
  • 1/2 cup fresh cilantro, plus more to serve
  • 8 to 10 6-inch corn tortillas, warmed
  • diced or sliced avocado, sour cream, and lime wedges, for serving
  1. In a food processor, pulse the tomatoes, chiles, and any sauce coating the chiles, with 3/4 tsp salt until mostly smooth, about 1 minute. Set aside.
  2. In a 12-inch skillet over medium-high, heat 2 T of the oil until beginning to smoke. Add half of the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl.
  3. Repeat with the remaining shrimp, adding them to the bowl.
  4. Toss shrimp with 2 T of the lime juice. Set aside.
  5. Return the skillet to medium-high and add the remaining 2 T of oil. Add the onion and cook for 3 to 4 minutes.
  6. Add the garlic and oregano and cook until just beginning to brown, 1 minute.
  7. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until liquid is nearly evaporated.
  8. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
  9. Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
  10. Stir in the cilantro and remaining lime juice. Adjust seasonings as necessary.
  11. Serve with warmed tortillas, cilantro, avocado, sour cream, and lime wedges.
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Fresh Corn Grits with Shrimp & Roasted Pecan Butter

Another Easter weekend food tradition in our family is to eat shrimp and grits as a celebration of one of our favorite places- Charleston, South Carolina. The spring sunshine reminds me of how lovely it is there. It is a particularly special place for us because it’s where my husband and I met. ❤ Charleston is also an incredible food city.

I really like the story behind this amazing version. Apparently, it was created on Top Chef season 5 by Jeff McInnis, owner of Miami’s Yardbird restaurant. He was challenged to create a shrimp and grits dish without using grits. He made fresh corn “grits” using fresh corn, but, the best part was that he incorporated pecan butter in the grits because of a memory of eating fresh nut butter from his grandmother’s pecan tree. The fresh nut butter put this dish over the top. Delicious. I wish that I had the imagination to dream up a dish like this one.

This was my husband’s favorite shrimp and grits (thus far), and I’ve made quite a few versions. I pointed out that it may be because this dish didn’t actually have grits. 🙂 This recipe was adapted from Food and Wine, contributed by Jeff McInnis. I increased the amount of fresh corn in the grits and slightly increased the amount of prosciutto. Next time, I may reduce the amount of lager. I may increase the amount of grits as well- we wanted more!

Yield: Serves 4

For the Roasted Pecan Butter:

  • 1 cup raw pecans
  • 1/2 tsp canola oil
  • coarse salt, to taste

For the Grits:

  • 6 large ears of corn, shucked and coarsely grated on a box grater (2 cups pulp and juice)
  • 1/4 cup milk, plus more for stirring/serving, as desired
  • coarse salt and freshly ground black pepper
  • roasted pecan butter (about 1/4 cup), directions below

For the Shrimp Sauté:

  • 6 tablespoons unsalted butter
  • 3 to 4 ounces thinly sliced country ham or prosciutto, cut into strips
  • 1/2 large sweet onion, thinly sliced
  • 6 ounces sugar snap peas, trimmed
  • 1 cup fresh corn kernels (from 2 ears)
  • coarse salt and freshly ground black pepper
  • 1 pound shelled and deveined large shrimp
  • 1/2 cup to 1 cup lager, to taste (I used 1 cup but may reduce it next time)
  • lemon wedges, for serving, optional

Make the Roasted Pecan Butter:

  1. Preheat the oven to 400 degrees, preferably on convection.
  2. Roast the pecans about 5 minutes, or until lightly browned and fragrant.
  3. Process toasted pecans in a mini food processor with canola oil until smooth, about 2 minutes.
  4. Season with salt to taste.

Make the Grits:

  1. In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes.
  2. Season with salt and pepper and fold in the pecan butter; keep warm.

Make the Shrimp Sauté:

  1. In a large, deep skillet, melt 4 tablespoons of the butter.
  2. Add the prosciutto and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
  3. Add the onion, snap peas and corn, season with salt and pepper and cook until crisp-tender, about 5 minutes.
  4. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes.
  5. Add the lager and bring to a boil.
  6. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes.
  7. Swirl in the remaining 2 tablespoons of butter.

To Serve:

  1. Whisk a little milk into the grits so it’s the consistency of polenta; heat until warm.
  2. Spoon the grits into shallow bowls, top with the shrimp sauté and serve at once.
  3. Serve with lemon wedges, as desired.

One Year Ago: Seared Scallops & Cauliflower Grits

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Shrimp with Fresh Corn Grits

Four Years Ago: Shrimp & Grits with Tomatoes

Five Years Ago: Hominy Grill’s Shrimp & Grits

Baked Shrimp Risotto with Pesto

We’ve had a touch of spring for a couple of days in Long Island. It has been SO sunny, warm and nice. 🙂 It made me think of this dish because the pesto and lemon gave it a lot of brightness. Fortunately, I freeze giant cubes of freshly made pesto made after my final summer basil harvest.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I added shallots and onions and increased the stock, garlic and the amount of lemon juice. The original recipe doesn’t incorporate white wine, and the dish was lovely without it, but I may consider adding some for extra flavor next time. I also used uncooked shrimp; it cooked very quickly in the hot risotto.

Even though I love making risotto in my pressure cooker, I’m not sure why making risotto on the stove is even necessary when it’s so simple to prepare in the oven! This dish was beyond easy to make, quick, and really delicious.

  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot
  • 1/2 large yellow onion, finely diced
  • 7 garlic cloves, sliced
  • 1 cup arborio rice
  • 4 cups low-sodium chicken broth
  • 1/2 to 1 cup of white wine, optional
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 24 shelled shrimp (I used 1 pound of 21-25 count shrimp)
  • 1 tablespoon unsalted butter
  • fresh lemon juice from 1/2 lemon
  • coarse salt
  • pesto sauce, for serving (I used one giant cube of basil pesto, about 2-3 T)
  1. Preheat the oven to 400°, preferably on convection.
  2. In an enameled medium cast-iron casserole or pan with a lid, heat the olive oil.
  3. Add the shallots and onion, and cook until soft but not brown.
  4. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
  5. Stir in the broth and bring to a boil.
  6. Cover and bake for about 20 to 22 minutes, until the rice is tender.
  7. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. (The shrimp is cooked when it becomes fully pink.)
  8. Serve drizzled or mixed with pesto. Garnish with cheese.

One Year Ago: Chicken & Sausage Jambalaya

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Greek Red Lentil Soup

Four Years Ago:

Five Years Ago:

Shrimp & Egg Fried Rice

This is a quick and tasty comfort food dish. It is from a century-old dim sum restaurant in New York City. I think we’re going to have to dine there soon! 🙂

This recipe was adapted from Food and Wine, adapted from Jonathan Wu of Nom Wah Tea Parlor in New York, contributed by Wilson Tang. I increased the amount of shrimp to convert this side dish into a main dish. Perfect.

Yield: Serves 4 to 6

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Shrimp in Yellow Curry

I have difficulty getting together the energy to cook after a long day at the beach. Life is rough! 😉 I’m always looking for new fast and fabulous meals to try.

This is a bright, flavor-packed, quick, and delicious weeknight dish. Perfect after a long day outside. It could be prepared any time of year as well.

The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions, used Maharajah curry, and incorporated spinach and a red bell pepper into the dish. We ate it over brown Basmati rice. Wonderful!

Yield: Serves 4 to 6
  • 2 tablespoons peanut or vegetable oil
  • 1 yellow onion, minced
  • 1 tablespoon minced garlic (I used 7 cloves)
  • 1 tablespoon minced galangal or ginger
  • 1/2 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
  • 1 tablespoon curry powder, or to taste (I used Penzeys Maharajah curry)
  • 13.5 oz fresh or canned coconut milk
  • 1 red bell pepper, cut into slices
  • 6 oz baby spinach
  • 1 ½ to 2 pounds medium-to-large shrimp, peeled with tails intact
  • coarse salt and freshly ground black pepper
  • 1 to 2 tablespoons fish sauce, or to taste
  • ¼ cup minced cilantro or mint leaves
  • brown Basmati rice, for serving (I used 1 1/2 cups rice to 3 cups stock)
  • naan, for serving, optional
  1. Place the oil in a large, deep skillet and turn the heat to medium. (I used enameled cast iron.)
  2. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
  3. Add red pepper slices and sauté until starting to soften.
  4. Add the curry and cook, stirring, another minute.
  5. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry.
  6. Add the shrimp and spinach, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, and the spinach is wilted.
  7. Add 1 tablespoon of fish sauce, stir, then taste and add the rest if necessary.
  8. Garnish with cilantro and serve with rice.

One Year Ago:

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Shrimp in Green Mole

I am a HUGE fan of a flavorful green sauce. This one did not disappoint. I would have just gobbled up the sauce with rice, but I served it with shrimp for the rest of the family. 😉 The shrimp is cooked in the wonderful sauce, so it was also delicious!

This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. I loved the contrasting texture from the crunchy, pan-toasted pumpkin seed garnish. Excellent.

Yield: Serves 4

  • ½ cup hulled untoasted pumpkin seeds
  • ½ pound tomatillos, husked, rinsed and coarsely chopped
  • 1 serrano chile or 1/2 jalapeño (more to taste), stemmed and roughly chopped
  • 3 large romaine lettuce leaves, preferably the outer leaves, torn into pieces
  • ¼ cup chopped white onion, soaked for 5 minutes in cold water, drained and rinsed, plus more for garnish
  • 2 garlic cloves, peeled
  • ¼ cup tightly packed chopped cilantro, plus cilantro leaves and sprigs for garnish
  • 1 ½ cups chicken stock
  • 1 tablespoon canola or extra-virgin olive oil
  • ½ teaspoon cumin seeds, ground
  • Kosher salt and black pepper, to taste
  • 1 pound medium-large tail-on shrimp, shelled and deveined (I used 21-25 count per pound)
  • brown Basmati rice, for serving
  1. Heat a heavy straight-sided skillet or a saucepan over medium heat and add pumpkin seeds. Wait until you hear one seed pop, then stir constantly until they have puffed and popped and smell toasty, about 3 to 5 minutes. Do not let them darken beyond golden or they will taste bitter. Transfer to a bowl and allow to cool. Remove 2 tablespoons to use as garnish and set aside.
  2. Place remaining cooled pumpkin seeds in a blender or Vitamix, and add tomatillos, chile, lettuce, onion, garlic, cilantro and 1/2 cup chicken stock. Cover and blend mixture until smooth, stopping the blender to stir if necessary.
  3. Heat oil in the skillet or saucepan over medium-high heat. Add cumin and let it sizzle for a couple of seconds, then add puréed tomatillo mixture.
  4. Cook, stirring often, until sauce darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. You can hold the lid above the pot to shield yourself and the stove, or set the lid on the pot to partly cover it.
  5. Add remaining cup of chicken stock, bring to a simmer, reduce heat to medium-low and simmer, uncovered, stirring often, until sauce is thick and creamy, 10 to 20 minutes. Season to taste with salt.
  6. Season shrimp with salt and pepper. Shortly before serving, bring mole sauce to a simmer and add shrimp. Simmer 5 to 8 minutes, until the shrimp are cooked through but still moist.
  7. Serve over rice, garnishing each serving with toasted pumpkin seeds, diced onion, and cilantro.

Note: The sauce can be made up to three days ahead and kept refrigerated until ready to use it. Alternatively, it can be frozen, just whisk or blend to restore its consistency after thawing.

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Shrimp a La Mexicana Tacos

Let me tell you something… (This information may actually be quite obvious to some of you…) Cooking the shrimp in bacon drippings made this dish ultra-delicious. ULTRA. 🙂

I usually cook bacon in the microwave. (gasp!) I know that this may not be the best cooking method, but, as a complete neat freak, this method does eliminate a major cleanup. Fortunately, I pan-cooked a serious amount of bacon at some point in time and reserved the drippings. Yay! Perfect for these wonderful summertime tacos.

We ate these as a belated Father’s Day celebratory meal with skillet creamed corn, brown rice, and refried beans. The skillet corn consisted of fresh corn kernels which were also sautéed in bacon drippings. The mixture was then combined with a little bit of sour cream and seasoned with salt and pepper to taste. SO good.

My husband is a great dad and deserved a super tasty celebration. He always selects his menu and really wanted tacos on his special day for two reasons. Not only does he absolutely love tacos, but, after a thorough search, he gave me fabulous taco racks as part of my birthday gift- he really wanted me to use them ASAP. 😉

He found a local company that makes functional and pretty stainless steel taco racks: www.TacoRack.com. The racks make assembling and serving tacos so much easier. I have always needed such an item in my kitchen! A great birthday gift for me turned into a yummy Father’s Day meal for him. 😉

This recipe was adapted from Rick Bayless.com. Great.

I’m sharing with Angie’s Fiesta Friday #129 co-hosted by Jhuls @The Not so Creative Cook and Colleen @Faith, Hope, Love, & Luck. Enjoy!

Yield: Serves 4 generously

  • 3 T lard, vegetable oil, bacon drippings, fat rendered from chorizo, or even butter
  • 3 serrano OR one large jalapeño, stemmed
  • 1 small yellow onion, diced
  • 1 ripe medium-large tomato, cored and diced
  • 1 pound shrimp, peeled, deveined, tails removed, and chopped into 1/2 inch pieces (I used large/21-25 per pound shrimp)
  • a few sprigs cilantro, finely chopped
  • a big squeeze of fresh lime juice
  • 10-12 corn or corn & wheat tortillas, for serving
  1. Melt the lard or other fat in a medium-size skillet set over medium heat.
  2. Seed the chiles then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.
  3. Add the shrimp to the skillet, letting the shrimp cook until they’re almost done through, about three minutes.
  4. In the meantime, warm the tortillas in a tortilla warmer or on a plate covered by a moist paper towel and plastic wrap. (I place a damp paper towel over the tortillas in my tortilla warmer, cover, and microwave for 1 minute.)
  5. Add a big handful of chopped cilantro and a squeeze of fresh lime juice, then scoop into a warm tortilla.

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