Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, January 19, 2021

Easy Shrimp Tacos

Shrimp, kimchi, and avocado, that’s all it takes for a mighty satisfying taco night. If you’re not big on kimchi, substitute a simple slaw by tossing together some shredded cabbage, carrots, lime juice, honey, and cilantro…minced jalapeno or chili flakes for some heat.

Peel the raw shrimp, cut into half inch pieces, then toss in a bowl with some chili powder, cayenne pepper, or if you’re in the mood for something a little cleaner after the holidays, just some salt and pepper. 

Wrap some soft corn tortillas in aluminum foil and pop them in the toaster oven on 300 for five minutes. Once warmed through, lay them out on your plates.

Slide the shrimp into a lightly oiled sauté pan and toss often over medium heat.  They don’t take more than a few minutes, once cooked through portion them out onto the waiting tortillas.  To finish, pile on the kimchi or slaw, followed by the avocado and your favorite salsa. 

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