Chipotle & Lime Shrimp Tacos

January 12, 2012

in Sound Bites, Vegetarian-Ish

We live in the middle of no where. It seems to be part of my destiny. No matter where we move? It is always in the middle of nowhere. Fortunately, this middle of nowhere is close enough to the coast of Maine for us to become spoiled by an abundance of fresh seafood. Without having to actually go out and catch it ourselves.

I’m a little more Top Chef, little less Deadliest Catch.

Which makes this middle of nowhere the perfect location. At least with regards to fresh fish. And since Amazon still delivers here? I’m pretty much set for life.

Of course, I still buy my lobster from the local grocery store. Sure, there’s a guy in a van in the parking lot outside of it who is usually advertising the exact same merchandise for a few bucks cheaper – but that just seems a bit too…authentic….for me.  I prefer someone I can count on needing at least a few days to clear out of town should their wares become the headline story on the 6 o’clock news covering the latest salmonella outbreak.

A van? Just tells me you’re ready to clear out the moment the clock hits 6pm. Or dysentery. Whichever happens first.

Occasionally, however, the Big Man and I speculate as to how fresh his catch must be. After all, he does have a legit-looking sign leaning up against his coolers lent an air of credence to the spectacle. They really are very professionally done. And in the 7 months we’ve lived here, not once have I seen a cop car stop long enough to do anything other than pick up enough lobster to feed the entire station.

And would a mild case of food poisoning really be such a bad thing? We have been meaning to lose a few pounds, after all…

Today? Was the Tipping Point.

Because today, as I drove the kids out to the only place in town I could think of that would allow them to run like wild men for a few hours without costing me an arm, leg, and my next male son, I passed the Van. And there, perched atop the professionally printed signs was a new one.

Not so professional.

More like hand-written.

Possibly in crayon.

But what it said?

Was a message I just couldn’t ignore.

Shrimp. $1.99/lb

And so, tonight we are having Shrimp Tacos with Tomato & Avocado Salsa. And if we all get the runs? At least we’ll be able to afford tomorrow’s sale on PeptoBismol.

 

Chipotle & Lime Shrimp Tacos
Author: 
Dish: Entree
Prep time: 
Cook time: 
Total time: 
Feeds: 6
 
Ingredients
  • 3lbs Shrimp
  • Mrs. Dash's Chipotle Seasoning
  • 3 Limes
  • 2Tbsp Extra Virgin Olive Oil
  • Whole Wheat Tortillas
  • Tomato & Avocado Salsa
  • Cheese
Instructions
  1. Remove heads of shrimp by grasping the tail in one hand, the head in the other, and twisting slightly. Place in a bowl of cold water for 1 hour, then peel & clean shrimp for cooking.
  2. Juice 3 limes into a medium-sized bowl. Add shrimp and toss to coat. Add in seasoning to taste.
  3. In a large pan, heat the extra virgin olive oil, then add shrimp and cook through, approximately 5 minutes.
  4. Serve on whole wheat tortillas with salsa and cheese.
Notes
You can save yourself a LOT of time by just buying pre-prepped shrimp at the grocery store instead of whole off of the guy in a van on the side of the road.

 

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