In the time it takes to cook it, all other prep that is needed can be done and that is what I did here. In the 12 minutes it took to cook the store-bought popcorn shrimp, I was able to make the sauce, shred the lettuce and dice the onion. These tacos came together so quick that I had to let the shrimp cool a little before taking a bite just to save my mouth from unwanted burns.
The sauce is a play on traditional tarter sauce, in it, I replace pickle relish with finely diced jalapeños and a little chili powder and mix it with mayo. It is the perfect compliment to the crispy shrimp in the taco. I was watching my five year-old nephew when I made these and I am proud to say he found them delicious.
This is the first of a new series I’m starting here at Behind the Bites. I’m creating a second print version of the column that is slimmed down and includes just the recipe and only the essential graphics. It’s an effort that I believe will help my work appeal to more newspapers.
It’s also an effort to document everyday recipes.
Most of my columns up to now feature recipes that usually take some effort to make and sometimes feature a lot of ingredients that can be pricey. This series will feature meals that take less than an hour to make and feature more store-bought items. Such as the popcorn shrimp used in this recipe. I’m hoping to pare freezer items and canned food with a fresh item or an ingredient from the pantry. It will take creating a few to get it right, but I'm look forward to this new culinary adventure.
Eat well, cook often ...
We like your quick recipe column idea, Justin -- and this recipe for popcorn shrimp tacos could be an easy dinner for kids, too.
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