My mom and I trade magazines through the mail. So every month or so I get a box of new magazines where she goes through and writes notes for me on sticky notes, essentially it's as if we are looking at the magazine together.
Sticky notes include "I love this nail color" and "this outfit is hideous" also, "This reminds me of you." It really is so much fun. I do the same thing, although I send her copies of Real Simple and Country Living.
My mom is a smart lady, she has started to send me cooking magazines that include notes like "This looks yummy" and "doesn't this sound good." Subliminally telling me to make these dishes.
Well it worked.
This recipe is one that I made last night from a Better Homes and Gardens Magazine (April 2013). It really was delicious. This is a perfect summer dish with the combination of the smoky pepper and the tangy flavor of the lime make it taste like you are south of the border. Combine this dish with margaritas and friends and you will have yourself a FIESTA!!
1 lb. fresh or frozen medium shrimp, peeled and deveined
1 tbsp. olive oil
3 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. salt
3 cups shredded red cabbage
1/2 sour cream
1 tsp. finely chopped canned chipotle pepper in adobo sauce
12 6-inch corn tortillas (*I used flour)
Fresh Cilantro (optional)
Lime wedges (optional)
Avocado slices (optional)
*Using wooden skewers, soak in water for 30 minutes before use.
1. Thaw shrimp, if frozen. Rinse shrimp;pat dry. In a resealable plastic bag combine olive oil, garlic, cumin, chili powder, and 1/4 tsp. salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes.
2. Meanwhile, finely shred peel from lime; juice lime. (*I had a difficult time shredding the peel, so I just juiced.) For lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, and remaining 1/4 tsp/ salt; set aside. In a small bowl combine sour cream and chipotle pepper; set aside. Wrap tortillas in foil.
3. Thread shrimp on 10-inch skewers. On covered grill, grill tortilla packet directly over medium heat for 5 minutes; turning once. Add shrimp to grill; cook 5-8 minutes or until opaque, turning halfway through grilling. Remove tortilla packet from grill. Remove shrimp from skewers.
4. To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro, some avocado slices and pass lime wedges, if desired.
What we loved best about this recipes was that the shrimp were so delicious and that the grilled tortillas were AMAZING!!!
I put the shrimp in the bag in the morning and let it marinate throughout the day. So when preparing it really was fast and easy.
Although if anyone knows an easier way to get lime peel, I would love to know.