A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Wednesday, July 28, 2010

Tequila Shrimp Tacos

Lunch can often be a boring meal.... a salad grabbed on the way to work, a hot dog picked up from a street cart, a tuna fish sandwich purchased from the local deli. However, the lunch my friend Justin and I put together recently was far from boring. It was his idea to throw together tequila glazed shrimp tacos piled high with a citrus fennel slaw, spicy sriracha mayo, and some tomatillo salsa verde. The result tasted just as good as it looks and the complexity of all the different flavors blended very well. When making these tacos, it's a good idea to keep all the individual ingredients separate, allowing your guests to compile custom creations that suit their tastes.

Cabbage Fennel Slaw Ingredients
1 fennel bulb
handful of fennel leaves
1/2 head white cabbage
1 grapefruit, segmented
1 orange, segmented
1/4 red onion
1 jalapeno
1/4 cup cilantro
juice of 1 lime
salt and pepper

Start by thinly slicing the fennel, cabbage, jalapeno and onion so that everything is a similar cut and more or less the same size.

Segment your orange and grapefruit and add the segments to the other ingredients.

Throw in the cilantro and fennel leaves.

Squeeze the remaining citrus parts over the slaw, followed by the lime, season with salt and pepper and mix. If there isn't enough acid, add some extra lime juice.

Tequila Shrimp Ingredients
rock shrimp
olive oil
salt and pepper

Rise off your shrimp. In a bowl combine shrimp with a heavy drizzle of olive oil, a few splashes of tequila, salt and pepper. Heat a pan and throw your shrimp in, allowing them to cook evenly until they turn pinkish. Remove and sprinkle with cilantro leaves.

Sriracha Mayo Ingredients
11 oz squeeze bottle of mayonnaise
1 tbsp Sriracha Hot Chili Sauce
juice of 1 lime

Combine all the above ingredients for a spicy, yet tangy, taco topper. (This mayo is also excellent on crab cakes!)

On a white corn tortilla, pile on some fennel slaw, tomatillo salsa (recipe previously posted), tequila shrimp and top it off with some of the spicy sriracha mayo. You may want to heat up the corn tortilla in a pan before assembling the ingredients, but either way, it'll be one tremendously tasty taco!

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