In the kitchen, all that was left was garlic and a couple of taco shells. Usually we make tacos with minced beef, so this was actually my first ever attempt on a shrimp taco.
I decided to prepare the shrimps with some garlic, chili, lime, cumin and paprika spice. Besides the shrimps, I made a salsa and a dressing with spring onion as the primary taste - I would have used fresh coriander for the dressing, but sometimes the world does not agree on your plan. No fresh, so I used the dried, which is kinda coriander tasty, but very different from the fresh taste.
For the salsa, I chopped tomatoes, chili, garlic, onion, couple of spring onions and bell pepper.
For the dressing, I chopped a lot of spring onions, crushed garlic, lime, and a mix of skyr and creme fraiche
The shrimps, I just mixed with paprika, cumin, chili and garlic. Lime was sprinkled over when cooking.
The final result. A bit blurry, but at this time I was hungry!
Both the salsa and the dressing, I made a couple of hours before cooking the meal, so the flavors could mix well. This also gave room for a nice run :) For the dressing, I used skyr, which is an Icelandig cultured dairy product - very popular in Denmark right now. As it is very low fat, I mixed some creme fraiche in it.
Some of the different spices and seasonings is used in every part of the meal, but in my opinion it actually gives a different taste depending on what it is used for. - Also, it helps not wasting any groceries.
My inspiration for this blog is partly described in "The what and the why", but when coming up with a name for the blog, I actually liked the idea of an imperfect meal. These days, everything has to be perfect, or else it is not worth the while, but this has for me resulted in actually almost never cooking. To try to change this view on cooking, I have challenged myself to just do it - cook with the heart (yada yada yada). Or at least taste your food when cooking, instead of believing the many many bad recipes out there. I know that this will result in some bland food once in a while - hopefully most will be edible though, and if so I must just try to do something different the next time. I therefore intent to be honest in my posts, but again I think it is up to the reader to make a sanity check of the recipe before cooking away.
Okay - so the result.... It was actually good, tasty and easy. And I have easy leftovers for tomorrow, since the amount of salsa and dressing was more than enough.
Regarding the recipes - I will note the measures in standard units, and not crazy stuff, like cups and ounces and so on. Perhaps one day, I will program a converter, which will make it easy for everyone to interpret the recipes.
Salsa:
2 tomatoes - unfortunately, mine was not in top season, so the tomato taste was a bit missing
1/2 chili - taste on it, some are spicy some are not
2 spring onions
1 onion - small
1 clove garlic
1 red bell pepper
Salt
Pepper
A little olive oil
Lime to taste
Chop everything into small pieces and mix together. The lime actually brings out a lot of flavor, even though my tomatoes were not the best. Put in the fridge for an hour or two to let the flavors mix together.
Dressing:
1/2 dL skyr - or greak youghurt or just creme fraiche
1/2 dL creme fraiche - 15% or what you like
A bunddle of spring onions
3 cloves of garlic - pressed
Dried coriander spice - to taste
Salt
Pepper
Lime to taste
Chop the spring onions in small pieces and mix with other ingredients. Leave in fridge to bring out the flavors.
Filling:
100g shrimps - this was okay for two taco shells
1/2 chili
1 clove of garlic - pressed
Salt
Pepper
Cumin
Paprika
A little olive oil
Lime
Chop the chili and press the garlic and mix with other ingredients except lime. Heat pan. Meanwhile heat taco shells in oven. When the pan is very hot, fry the shrimps for a couple of minuts - all liquid should be fried away. Finally press half a lime or so over the shrimps and cook until the juice is gone.
Fill your taco shell the way you like it.
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