This week's recipe is inspired by GOOP -- Gwyneth Paltrow's lifestyle website and weekly newsletter. For those not familiar with GOOP, it is Gwyneth's outlet to share advice and tips on travel, food, fashion and self-care. I subscribe to GOOP mainly for the entertainment factor. Ahh... if only I could stay at five-star resorts when traveling to Spain or dine and share recipes with celebrity chefs! I probably get more enjoyment reading Angry Black Lady Chronicle's posts about the impracticality of GOOP.
Okay, I should stop picking on Gwyn. After all, it was her Mexican Style Family Dinner edition that inspired me to make Shrimp Tacos. Hey, if Gwyneth can make these (in her fabulous kitchen), then I can too!
Southwestern Shrimp Soft Tacos
Inspired by GOOP and Adapted from Epicurious
INGREDIENTS:
Okay, I should stop picking on Gwyn. After all, it was her Mexican Style Family Dinner edition that inspired me to make Shrimp Tacos. Hey, if Gwyneth can make these (in her fabulous kitchen), then I can too!
Southwestern Shrimp Soft Tacos
Inspired by GOOP and Adapted from Epicurious
INGREDIENTS:
Marinade
- 1 1/2 tbsp minced red onion
- 1/2 tsp finely chopped garlic
- 1 tbs olive oil
- 1 tbsp honey
- 1 tsp chopped fresh cilantro
- 1/2 cup freshly squeezed lime juice
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/8 tsp paprika
- 16 shrimp, shelled, deveined, tails removed
- 2 ears corn (or 1 cup canned or frozen and thawed)
- Vegetable-oil cooking spray
- 6 Roma tomatoes, diced
- 1 green onion, chopped
- 1 tbs fresh lime juice and zest
DIRECTIONS:
1. Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate for one hour.
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| Shrimp marinating |
2. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. Stir-fry corn until golden brown.
3. Pour corn into a bowl and add remaining relish ingredients; season with salt.
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| corn relish - so good! |
4. Remove shrimp and reserve marinade. Lightly spray the skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp.
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| switched to cast iron to sear in juices |
5. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick.
6. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion. Serve with rice and beans.
The Good: Pretty easy to make. My oldest loved this but the little one just preferred to eat the corn.
The Bad: The tacos by themselves will not feed a family of four. Be sure to make some sides.
Grade: B+. Tasty meal. Thank you Gwyneth!
