Need something summery, and simple, and delicious? It doesn’t get much better than these Shrimp Tacos with an Avocado & Honey Crema. I made them a few weeks back when we had some company over and they disappeared in a blink. I made them again two nights ago and the same thing happened… They’re just too darn good!
Serve them for lunch, dinner, poolside, or as a Game Day snack.
Ingredients: Salsa (make 2 hours in advance if possible)
1lb Plum Tomatoes, diced
1/2 Large White Onion, chopped
2 Cloves of Garlic, chopped
2 Jalapenos, chopped (seeds optional, if you want heat)
1 Bunch of Fresh Cilantro, chopped
1tsp Ground Black Pepper
2tbsp Olive Oil
Ingredients: Avocado & Honey Crema (make in advance if possible to allow to chill)
3/4c Sour Cream
1/2tsp Ground Black Pepper
Ingrediets: Shrimp Tacos
12-18 6″ Flour Tortillas (assuming everyone will have 3)
1 1/2lb Peeled & Veined Shrimp, tails removed
2tsp Old Bay Seasoning
1tbsp Olive Oil
OK, so it really doesn’t get much easier than this dish. I say to make the salsa in advance to allow the flavors of the ingredients to meld, but if you have to do it a la minute it’s not the end of the world. And same goes for the crema. If you can get it done earlier to let it chill it’s preferable to making it on the spot.
Toss the ingredients for the salsa together in a bowl, cover in plastic wrap and keep refrigerated until you’re ready to serve.
To make the crema simply blend all of the ingredients using a blender, food processor or hand emulsifier until smooth. Cover with plastic wrap and keep refrigerated until you’re ready to serve.
Toast your 6″ flour tortillas over an open flame on your stove top. Using tongs, simply place the tortilla over the grate until it starts to set fire along the edges, then flip and repeat. Try to toast them as close to service as possible.
Lastly, it’s time to cook the shrimp. Heat the olive oil in a large saute pan or sauce pot at high heat. Add the shrimp and season it evenly with the Old Bay. Cook two minutes, then flip and repeat. Add the juice from the limes, reduce the heat to medium and simmer for another 3 minutes. The shrimp will be cooked through but still tender.
That’s it, you’re done! Scoop some shrimp onto a toasted tortilla, top it with the salsa and then drizzle some crema over it… Wasn’t that easy???
So let’s talk wine pairings… Red wines need not apply! This is a white wine only party folks. Think light, crisp and acidic. Sauvignon Blanc, Albarino, Picpoul, Godello, even dry style Rieslings or Chenin Blancs. Here are a few recommendations…
Boundary Breaks Riesling No.239 Dry, New York – Boundary Breaks is a relatively new winery on the eastern shores of Seneca Lake in the Finger Lakes. They are now into their fourth vintage, and between the added maturity to the vines and more experience under their belts, the wines have evolved into the best Rieslings in New York. The No.239 Dry is not entirely a “dry” Riesling, it does have a kiss of residual sugar. Owner Bruce Murray firmly believes that wines from the Finger Lakes are borderline unpleasant in a true dry style. The wine is beautifully floral and bright, but still has a slightly fuller mouth feel. On the palate you’ll find notes of Meyer lemon, orange blossom honey and white peach, as well as hints of smoke, tea leaves, and crushed granite. Production is relatively small and it’s not the easiest to find, but it’s worth the search. PP Score: 92 (Retail $16-20)
La Val Albarino, Rias Baixas, Spain – Bodegas La Val was one of the first wineries established in Rias Baixas back in the mid-80’s, and in my humble opinion they’ve been the standard bearer of the appellation since inception. Their 150 acres of vineyard are located in the Condado do Tea sub-region of the D.O. While most wineries in the region are planted on flat plains with full days of direct sunlight, La Val’s vineyards are located in a series of shallow valleys, giving some relief from both hot summer temperatures as well as continuous sunlight. The end result is a much more balanced and complex wine. So many Albarinos from the region are very floral, light and even sometimes moderately sweet… or as I think of them, uninteresting. La Val, however, is denser on the palate and while it still has some of the tell-tale Albarino floral characteristics, you’ll also find notes of citrus zest and crushed rock. Hands down, this is the best Albarino I’ve ever had from Rias Baixas. PP Score: 90 (Retail $12-15)
Sean Minor Four Bears Sauvignon Blanc, California – This California designate Sauvignon Blanc is blended from parcels in Dry Creek, Lake County and the Central Coast. It is aged primarily in stainless, but a small portion of the wine is aged on lees in neutral French barrel with periodic batonage, giving the wine great texture and a slightly fuller mouthfeel. Up front you’ll find notes of lemon and grapefruit zest, along with moderate acidity, leading into a relatively full bodied mid palate and finish with hints of kiwi, fresh cut grass, and granite. One of the better California Sauvignon Blancs in this price point. PP Score: 90 (Retail $12-15)
So there you have it, my Shrimp Taco recipe and some fantastic (and reasonably priced) wines to pair with it! I hope that you give the tacos and wines a try, and feel free to reach out with some feedback if you do. As always, new content is en route. In the meantime sit back, relax, and enjoy a refreshingly crisp white wine. Life is short, you deserve to enjoy it!