This was tonight's
punishment game plan when I got off work a bit late, and was holding my promise to get dinner on the table before all three went off to watch a basketball game at the local high school. I had already sketched in Shrimp Tacos for dinner tonight, so I thought I was still in good shape.
Estimated Departure Time: 6:30 PM
thawed frozen raw shrimp (enough) for 4 1-2 T olive oil 2 garlic cloves 1T cumin 1 teaspoon chile/ancho powder/seasoning a pinch of dried basil 14 oz canned diced tomatoes with juice 1/4 cup heavy cream (optional) 8 small corn tortillas 1/3 cup shredded cheese (optional) 1/2 cup thinly sliced green cabbage 1/2 large carrot, grated avocado
5:59 PM Drop Bags, Enter Kitchen
- Get shrimp from fridge (thawed since this morning? um, not so much...)
- Rinse (against all odds and written advisement) large, frozen, deveined shrimp and remove tails (I used enough for four servings---half a bag of the medium raw frozen shrimp from Costco).
- Heat up a tablespoon or two of olive oil in a dutch oven (or a skillet with sides) ***SIDE NOTE: I'm totally smitten with my new flame orange Le Creuset dutch oven.***
- Press (or mince) two cloves garlic into the oil, mix around
- Toss in (partly) defrosted shrimp
- Cut shrimp with scissors into thirds so they are bite size (do this in the pan while cooking, using kitchen shears)
- Heat up a griddle and give it a light spray of oil. Place 2-4 tortillas at a time (whatever fits) on the pan and spray the top sides with cooking spray while they heat up. ***Another major investment piece I use all the time: Pampered Chef Double Burner Griddle.***
- Meanwhile, back to the shrimp mix. Add 1 Tablespoon cumin, 1 teaspoon chile/ancho powder seasoning, and a sprinkle or two of dried basil.
- Open 28oz. can of diced tomatoes, add half of the can to the shrimp and spices
- Add 1/4 cup heavy cream to the mix, stir and let simmer for a few minutes to thicken. (Totally optional...l love the creamy white shrimp tacos you find here in San Diego so this is just a little way to luxe it up).
- Quick, flip the tortillas, and take a quick census of the cheese eaters. Sprinkle a tablespoon of shredded cheese on the tortillas as they finished their heat cycle. (I like to make sure they get just past the soggy stage--but definitely watch them or they'll turn into tostadas.)
- While shrimp simmers, thinly slice the green cabbage, open up your avocado, and grate half a carrot. (I was in a rush so I only did a quick scrub of the carrot before grating. It's organic, so I didn't sweat the peeling process. Yay!)
- Check the last of the tortillas, add cheese or not.
- Use a slotted spoon and fill each tortilla with about half a cup of the tomato shrimp mixture. Top with a sprinkle of carrots and cabbage, and a thin slice or two of avocado if you like.
6:25 Plates hit the table.
6:32 Bellies full, boys out the door.
Additional Topping Ideas: Plain Greek Yogurt, Sour Cream, Sriracha Sauce (aka Hot Cock Sauce at our house), lime wedges, fresh cilantro
Side Dish Suggestions for the Nights You Aren't Rushed But Still Busy: Black Beans (canned), Carrot Slaw (grated carrots w/ lime juice and olive oil), Applesauce, Southwest Rice (from a box)