Friday, June 11, 2010

Grilled Shrimp Tacos

Thankfully, my crush on Ahi Tuna has subsided.  A weekend at the coast with fresh seafood was the perfect antidote to my 'poison'.  With that said, being back inland, it's sometimes hard to find quality seafood.  Fortunately for me, one of Nashville's very best seafood markets is just a block away from where I live, Little's Fish Company.

Truth be told, instead of spending enough time on the beach, I ended up enjoying several hours, and a few meals at Tower 7 restaurant located at Wrightsville Beach, NC.  Just off the beach, this casual establishment serves up fresh Baja inspired meals; alongside surfer jams, cold beer, and cute servers to boot.  The fish tacos are a must, but it was the shrimp taco that caught my attention.

I've outlined my take on this incredible creation below.  I paired this up with a local Nashville brew, Yazoo Dos Perros and a lime.  Pretty outstanding.

Headed to Bonnaroo for the weekend.

Keep Peaceful!


Grilled Shrimp Tacos

1 lb Fresh Medium Shrimp, peeled and deveined
1/4 Cup Extra Virgin Olive Oil
1 Lime, zest and juice
1 Fresh Jalapeno, sliced
1/4 Teaspoon Chili Powder
1/4 Teaspoon Cumin Powder
Kosher Salt

Fresh Cracked Pepper
Soft Flour Tortillas, warmed
Jack Cheese, grated
Red Cabbage, shredded
Cilantro, minced
Hot Sauce

Combine and mix the first 8 ingredients into a large bowl and allow to sit for 30 minutes.  Meanwhile, heat a grill pan over medium high heat.  Add entire contents of bowl onto the grill pan and cook until shrimp are bright pink and firm, 2 -3 minutes.  Begin assembling tacos by adding a layer of cheese, followed by the shrimp, and the remaining ingredients.  Serve immediately.

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