What a weekend! After a weekend of going out and eating at various (disappointing) restaurants I was ready to cook and eat at home. I’m not sure if any of you have noticed but the quality of food even at our nicest restaurants here in So Cal has gone significantly downward. Or it can simply be this pandemic has taught me to appreciate more the gifts from my garden and a home cooked meal.
As I rotated the whares of my prepper freezers I came across 2 pounds of raw shrimp I had vacuumed-sealed and what better day than to eat seafood than a 90 degree summer day!
I did not want to make traditional breaded shrimp tacos but something a little more decadent and simple. Naked shrimp tacos in a spicy wine and butter sauce it was!
Ingredients
2 pounds deveined and shelled shrimp
1 tsp Tabasco Salt
1/2 cup unsalted butter
3 tbsps minced garlic
1 tbsp any neutral oil (I use safflower)
White wine
Pepper
Directions
- Melt butter along with oil on medium heat and once melted add garlic. Sautee until fragrant.
- To your pan add shrimp and cook until shrimp releases water and that evaporates and shrimp start frying.
- Once shrimp fry, add your tabasco salt and pepper to taste. Stir.
- Add a splash of white wine and continue cooking until sauce reduces by half.
- Once done remove from flame and set aside.
Avocado Smooth Salsa
Into your blender put 2 peeled, seeded and ripe avocados, 3 cloves fresh garlic, 1 whole fresh jalapeño or Serrano pepper, half cup cilantro, 2 tbsp mayonnaise, 1/4 cup water and salt to taste. Purée all the ingredients. Together. Easy right?
Assembling your tacos is easy!
Warm up your tortillas, add a drizzle of your salsa, some shrimp and arugula. Serve with a slice of lemon or lime.
Enjoy!
I hope your Sunday is wonderful and delicious food graces your plate!
May your home be filled with warmth, your pantry full and may you always have good health!
Xo,
BTC
3EnChez6mqJGzsLtFzrXiuAcwy26QcE4YS
JOIN HIVE