Monday, February 5, 2018

Tropical Shrimp for these Cold Days!

Let's face it, for a lot of the's cold!  And while a trip to the Caribbean or even Arizona might help with the bitter chill, that's not always going to happen. But here's something to warm you up! Lee Clayton Roper, who wrote the cookbook Fresh Tastes, stopped by Tonia's Kitchen to talk about her recipe for Chipotle Lime Shrimp Tacos with Tomato Mango Salsa.  How Tropical! Lee told Tonia there's a number of flavors at work here, including a smoky depth that comes from the Chipotle. There's also a number of colors that combine thanks to the Tomato Mango Salsa. It's truly a trip to the tropics on your plate. If this doesn't warm you up, there's a always a trip to Florida.


1/2 cup extra virgin olive oil  
1/4 cup fresh lime juice  
2 tablespoons chopped fresh cilantro  
2 teaspoons puréed chipotle peppers in adobo sauce  
1 teaspoon ground cumin  
1/2 teaspoon chopped garlic or shallot  
3/4 teaspoon sugar  
1 1/2 pounds large (21 to 30 per pound) shrimp, peeled and deveined  

2 small champagne mangoes or 1 regular mango, peeled, seeded and finely chopped  
2 medium ripe tomatoes, seeded and chopped  
3 tablespoons chopped red onion  
1 (2- to 3-inch) serrano or jalapeño pepper, seeded and chopped  
1 bunch fresh cilantro, chopped  
Dash ground nutmeg 
Dash ground cinnamon 
Salt, to taste  
Freshly ground black pepper, to taste  
1/4 lime 
8 (5-inch) flour tortillas, warmed  

Soak 15 (12-inch) long wooden skewers in water for at least 30 minutes.  

To make the marinade for the shrimp: In the bowl of an electric blender, process the olive oil, lime juice, cilantro, chipotle peppers, cumin, garlic and sugar until well blended. Taste and adjust seasonings as needed. Set aside.  

Thread about 6 shrimp on each skewer, piercing through the head and the tail of each shrimp so they form a “u” on the skewer. Place them in a large baking dish or rimmed baking sheet (you may need to turn them on their side to fit). Drizzle with the marinade; turn skewers, making sure each shrimp is coated. Set aside for 1 hour.  

To make the salsa: In a medium mixing bowl, combine mangos, tomatoes, red onion, pepper, cilantro, nutmeg and cinnamon. Season to taste with salt and pepper. Squeeze the juice from the lime over the top; stir until well blended.  

Preheat grill to high.  

Oil grill rack and grill shrimp skewers, uncovered, for 3 minutes (see Tip). When the shrimp no longer stick to the grill surface, flip over. Grill for an additional 2 to 4 minutes or until cooked through (watch carefully so they don’t burn). Serve with warmed tortillas and the salsa.  

MAKE AHEAD: Marinade and salsa can be made up to 24 hours in advance, covered and refrigerated.