Friday – we made it! Congrats everyone!
Friday’s have really morphed over the years. I remember growing up, Friday was the day that I got to have McDonalds for dinner (Fish and Chips during lent – being the stellar catholic that I am) I’d get my chicken nugget happy meal (and usually a collection of ten of the same toy) but I knew that every Friday, I was gettin’ MacShack, and it helped me get through the tough elementary school week.
In high school, Friday meant a night out at the mall or the movies – getting dropped off and picked up by the parents was a major drag, until finally your first friend got their liscense and we’d jam in the car feeling like rockstars because we could come and go as we wanted, as long as we were home by curfew of course.
In college, Fridays were major – anyone who was anyone was out – and if you weren’t out, you should call the doctor cuz’ something MUST be wrong with you. It was the official start of the weekend, and it usually was a late one, that entailed ordering pizza at 3am (well, that’s what mine were like anyway.)
Annnnd in 2012, Fridays have changed quite a bit – all day at my desk, I think about my sweatpants just sitting at home, waiting to be put on. And the highlight of the night for us is deciding if we’re drinking wine or beer, and if we’re going to stick to the usual pizza-Friday routine, or try something different. And the hottest seat in town is on the couch, and dinner at the coffee table, and if we’re up passed 11pm, there’s probably a full moon.
And this Friday is no different, although instead of pizza, we’re shakin’ it up a bit and making shrimp tacos. We have a recipe that we absolutely love, for Cilantro Lime shrimp tacos, that is TDF. But, tonight we’re trying a new spin and making Shrimp Tacos with Cilantro-Lime Sour Cream from Life’s Ambrosia. And to really spice it up, pairing it with Habanero Salsa. I am starting to aquire a taste for hotness, and if Dave doesn’t have sweat dripping down his forehead, than it’s not ‘really’ hot.
Shrimp Tacos with Cilantro Lime Sour Cream
INGREDIENTS
1 lb or so of shrimp, peeled and deveined
1 clove of garlic, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp kosher salt
1/4 tsp cayenne pepper (optional)
1 tbsp olive oil
Corn Tortillas
Cilantro lime sour cream (recipe underneath)
Habanero Salsa (recipe underneath that recipe)
1) In a bowl, whisk together olive oil, garlic, cumin, salt and cayenne pepper. Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
- newly married shrimp
2) Cook shrimp in a skillet or grill pan on medium heat until pink and cooked through, about 5 minutes.
3) Heat corn tortillas over direct flame, approximately 30 seconds, until char marks begin to appear.
Cilantro-Lime Sour Cream
INGREDIENTS
1/4 cup sour cream (we used low fat)
2 tbsp chopped fresh cilantro, chopped fine
1/4 tsp cumin
juice and zest from one lime
salt to taste
1) Stir ingredients in a bowl and voila!
Habanero Salsa
INGREDIENTS
2 large or 3 medium tomatoes, cut in quarters
1 medium onion
1 clove of garlic, minced
1 habanero, chopped small (can use half if you don’t want it to be super spicy – the whole adds some extra heat, if you can stand it – also would advise using gloves while cutting)
Juice of 1 lime
1 handful of cliantro, chopped fine
1 tsp chilli powder
1 tsp cumin
Salt and pepper to taste
1) Place tomatoes in food processor; pulse to desired chunkiness and add to large mixing bowl. Do the same with the onion (when making salsa I like to layer each ingredient vs. putting them all in the food processor at once)
2) Add minced garlic, chopped habanero, lime juice, cilantro, chilli powder, cumin and salt and pepper and mix together.
3) Let sit for a while, maybe 1/2 hour or so. I like to let sit at room temperature (cold tomatoes skeeve me out) and the longer it sits, the more the habanero will settle in with the other flavors.
And, when you have all three players ready, layer Cilantro-Lime Sour Cream, Salsa and Shrimp, fold and ENJOY!!!
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let’s eat!