I feel like seafood and summer go hand in hand. When I think of summer, I actually don’t think of burgers right away. Instead, I think of margaritas with fish and lemon, or shrimp and pasta. I also think of Mexican food which probably comes from my Florida roots.
The recipe is fairly simple to make. The only thing that takes time is the sauce which needs to sit in the fridge for an hour, but that can be assembled early in the day and forgotten about. I use frozen shrimp for convenience, but you can of course always use fresh. If you’re looking to bulk out your tacos a bit, I’d suggest cheese, and lettuce, though I personally think they taste great just as they are.
Ingredients:
For the Chipotle Cream:
*1/2 cup plain greek yogurt
*1/2 cup light sour cream
*3 chipotle peppers (packed in adobo sauce), minced plus 3 teaspoons of adobo sauce
For the Shrimp:
*1 tablespoon olive oil
*2 teaspoons minced garlic
*1 lb. large shrimp, peeled and deveined
*2 teaspoons Cajun Seasoning
*1 cup frozen corn, thawed
*Juice half a lime
*8 flour tortillas (if they are a little on the firm side, moisten 4 squares of paper towels and drape it over the tortillas. Microwave for 40 seconds or so and it will steam them and make them more pliable.
*1/2 cup cilantro, chopped
*1 avocado sliced
Instructions:
1.) Let’s make the sauce for the Chipotle Cream. Mix the sour cream, yogurt, and 3 teaspoons of the adobo sauce that was canned with your peppers together. Next put on some gloves to protect our hands (you can purchase some by clicking the affiliate link below) and get out three medium-sized chipotle peppers and mince them. don’t be afraid to test out a little taste of the peppers just to see if you like them. They have a smokey spicy flavor and if you find it to be too much you can always add less of the Chipotles to the yogurt and sour cream mix. Chill in the fridge for at least an hour, though this can also be made the day before.
2.) If using frozen shrimp please thaw them out. Once thawed, peel them and devein them.
3.) Pat the shrimp dry and toss them in the Cajun Seasoning and set them aside.
4.) In a medium-sized pan over medium heat, add the olive oil and the garlic and cook for 30 seconds or until fragrant. Then, add your shrimp and cook for two minutes.
5.) Add corn and squeeze lime juice over everything and continue cooking the shrimp for another 3-4 minutes until done.
6.) These can either be served immediately or reheated again later (though it’s always best to eat things right away in my opinion). Put the shrimp and corn into a tortilla and top with the sour cream, chipotle, and yogurt mixture along with slices of avocado and cilantro and some lime wedges. I also like to pair it with a glass of Chardonnay.
One of my favorite summertime recipes is now yours to enjoy. Let me know how it goes in the comments below. If you cook this and put it up on Instagram, be sure to tag me and I’ll be sure to check it out and like it! Feel free to check out the other recipes on Autumn Becomes Me too! Have a wonderful day! -Heather Autumn
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