Wednesday, June 20, 2012

Summer Dinners

 Hello there, I'm Annie and excited to be sharing my first post here on Annie & Edna! We've been diligently working to get our blog up and rolling.  I hope you enjoy our posts, stories, adventures, work outs, recipes and more! 

The other night I was craving Mexican food, but let's be honest, when do I not crave Mexican food? The day I say a burrito doesn't sound good, check my temperature. Anyway, I pulled out my trusted binder of recipes and landed on Crispy Shrimp Tacos, a recipe I found on How Sweet It Is. I made a few modifications along the way but they turned out delicious!


1 mango
1 avocado
1 tomato
red onion (optional)
shredded lettuce (optional)
1 lime
verde salsa
sour cream
Cholula (gold in a bottle)
40-60 shrimp
garlic powder
cayenne powder

First I chopped up the mango, tomato, cilantro, and tossed them in a bowl with half a lime squeezed in it. It's optional to add the red onion to the mango mix, I opted out because I don't care for them. Then I diced up the avocado and lettuce. I also think lettuce is optional, I'm not a fan...but my man is so I reluctantly agreed.  
While you're chopping, thaw out your shrimp, it will save time.  Next you need to pull the tails off the shrimp and pat them dry.  Lay them out on plate or platter and sprinkle them with cumin, salt, pepper, garlic powder, and cayenne. I added cayenne to recipe because I enjoy food more on the spicy side. I don't measure these spices, I go with the time tested "eye-ball it" method.
Now it's time to take your spiced up shrimp and dip them in flour.  Not too much, just enough to lightly coat the surface.  Toss a little vegetable oil in a pan and crisp them up, about 2 minutes on each side. 
Once the shrimp is done it's go time. Assemble your shrimp taco and feast, preferably accompanied with a margarita.


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