One of my resolutions for the New Year is to try 1 new recipe each week. Now, I try new recipes a lot. What I mean by “new” is something that is unfamiliar to our family — a dish or ingredient that is completely different.
As part of this resolution, I will bring you my successes throughout the year, and maybe even some of my failures, so I can try them and you don’t have to.
The other night we had shrimp tacos. Now, I don’t live under a rock — we have had shrimp tacos before. But I have never had them with fresh Salsa Verde.
To say that I liked this fresh Salsa Verde is an understatement. I think I could incorporate this into almost anything I make and enjoy it.
I made the tacos, and then I had a lot of the Salsa Verde left. While I was cleaning the kitchen, our youngest daughter came to me with an idea she had for the leftover salsa. This is her idea and…HOLY MOLY! A new appetizer is born! A large plate of these will be on our Super Bowl Buffet.
- 1 jalapeño, seeded and chopped
- 2 clove garlic, peeled
- 8 – 10 tomatillos, husked and cut into chunks
- 1 ½ Avocados, pitted and cut into chunks
- 2 teaspoons kosher salt
- 1 cup packed fresh cilantro
- 2 tablespoons lime juice
- 1 pound shrimp, peeled and deveined (I use the 31-35 size per pound)
- 2 tablespoons olive oil
- 2 pinches kosher salt
- 1 teaspoon cumin
- Place all ingredients in food processor and pulse until chunky.
- Heat the 2 tablespoons olive oil in a large skillet over medium-high heat.
- Place the shrimp in the hot pan and sprinkle with the kosher salt and cumin.
- Cook until shrimp are done, about 4-6 minutes.
- Stir occasionally and keep a close watch on the pan.
- Heat either a small corn or flour tortilla.
- Place on your plate and spoon about ¼ cup Verde down the center.
- On top of the Verde, place about 4 shrimp.
- Add some chopped fresh avocado and some chopped lettuce.
- Pull one side of tortilla over the ingredients and press to make a taco.
- Heat again in microwave if necessary.
- Purchase some Scoops tortilla chips.
- Place about 1 teaspoon of the Salsa Verde in the bottom of the chip.
- Then place a shrimp on top of the salsa.
- Repeat 100 times! (Just kidding, but I think I could eat 100 of them.)
- I like to use Shrimp from the Gulf of Mexico, they cost a little more, but I think the flavor is worth it.
- The fresh Salsa Verde and the shrimp can be made the day before and refrigerated until ready to use for either the taco’s or the Verde cups.
Linked to these great parties:
Our very own Weekend Potluck
Christie Daruwalla says
Thanks for hosting. Happy to link up again.
Kari Lindsay says
These flavors are perfect for each other, meant to be! I usually cheat and buy the tomatillo salsa, but you are making me rethink that way of thinking:)