I haven’t been in San Francisco on a Friday night in several weeks, and although MM and I usually go out to dinner on Fridays, I am on a tight budget this weekend. So I made a deal with MM: I will cook dinner if you pay for all the groceries. I had some frozen uncooked shrimp in my freezer, and some chipotle chiles in adobo sauce in my refrigerator, so I knew I wanted to make shrimp tacos. And after dining on a delicious hominy salad at a friend’s house on Thursday night, I was inspired to recreate my own version. Needless to say, MM gave it a 9 out of 10 (10 being the best meal I’ve ever made).
- 15 uncooked medium shrimp
- 3 TB olive oil
- 1 TB butter
- 6 cloves garlic, minced
- 1/4 cup chipotle chiles in adobe sauce
- 1/2 cup tomato sauce
- juice of 1 orange
- juice of 1 lime
- 1/2 tsp sea salt
- 6 corn tortillas
- avocado slices
- shredded Mexican blend cheese
- sour cream
- shredded lettuce
- 1 jalapeño, sliced
- 1/4 cup red onion, chopped
- 1 24 oz can white hominy, drained and rinsed
- 1 24 oz can yellow hominy, drained and rinsed
- 1 red pepper, chopped
- 1/2 cup salsa verde
- juice of 1 lime
- 1/4 cup cilantro, chopped
- 1/2 tsp cumin
- salt to taste
If you’re using frozen shrimp, defrost them by placing in an air-tight Ziplock bag under warm water for about 10 minutes, or until thawed. Once defrosted, the shrimp take a very short time to cook, so it’s best to prepare the rest of the meal first.
Start by boiling a pot of water. Meanwhile, chop the red onion and red pepper and place in a medium size bowl. At this point you can also chop the garlic, jalapeño, lettuce and cilantro (save the avocado for the end so it doesn’t brown). By now your water has boiled, so add the yellow and white hominy and par-boil for 3 minutes. Drain, and add to the bowl with pepper and onion, along with the salsa verde, lime juice, cilantro, salt and cumin. Taste for seasoning and set aside to let flavors blend.
Now you are ready to make the tacos. Combine the tomato sauce, orange juice and lime juice in a small bowl, as these will all be added to the shrimp at the same time. Set the oven to broil and place tortillas on a baking dish. Place them in the oven for 6-8 minutes, flipping once.
Heat a large skillet and add olive oil and butter. Once bubbling, add the garlic, shrimp and salt and stir continuously until shrimp are opaque. Add chipotle chiles in adobo sauce and stir for about 30 seconds, coating the shrimp in the sauce. Alternatively, and for more of a kick, you can puree the chiles in the sauce and use about 1/8 cup of sauce on the shrimp. Add the tomato sauce, orange juice and lime juice and heat for 1-2 minutes, until sauce begins to boil. Remove shrimp from pan with a slotted spoon, being careful not to pick up any chiles – they’re HOT!
Serve shrimp alongside tortillas, garnishes, and hominy salad. I ate the hominy salad on the side, but MM put it right in the taco. Spicy shrimp pair well with a Spanish white or Rose. A darker, juicer Rose would work well with this dish, such as the 2011 Mulderbosch Rose of Cabernet Sauvignon from South Africa. The sweetness in the Rose helps combat the spiciness of the shrimp, cooling your palate.