Well, last night's dinner didn't happen. I realized I had forgotten an ingredient, and then the more I thought about it the less I felt up to making a mess in the kitchen. So I made a sandwich instead. In thinking of how I would have liked to have something to post today I remembered that I never wrote about the dinner that Steph and I made together a while back. We created quite a feast, but my main contribution was the recipe for the Shrimp & Corn Tacos. This recipe is super yummy, and of course is from my favorite source of inspiration, Martha Stewart.
Shrimp & Corn Tacos
Recipe from Martha Stewart; Serves 4
2 tablespoons vegetable oil
1/2 medium onion, finely chopped
1 jalapeno, (seeds and ribs removed, for less heat), minced
2 garlic cloves, minced
Coarse salt and ground pepper
2 plum tomatoes, chopped
1 10 oz. frozen corn kernels, unthawed
1/2 lb. large peeled and deveined shrimp, cut into 1/2" pieces
12 6" corn tortillas, heated according to package instructions
2 cups shredded cabbage
1/2 cup green or red salsa
1/2 cup sour cream
Lime wedges, for serving
- Heat oil in a large skillet over medium-high. Add onion, jalapeño, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.
- Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes.
- Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.