A visit to the local farmer’s market, and the specialty food stalls at the Ferry Building = a bonanza of fresh local organic produce and verdant greens. All for a Sunday outdoor grilling dinner, farm-to-table style and equally healthy and delicious! Trying out some Mexican flavours tonight and putting together grilled shrimp on tacos, along with some greens and heirloom beans. Topped with an avocado relish, quite similar to a guacamole actually.
Instead of directly grilling the shrimp on the grill grates, I have used a cast-iron skillet to do the same. Also, stir fried the fresh greens on the same skillet. Side-by-side, I grilled the corn tortillas directly on the grill. Since, the shrimp and veggies cook pretty fast, dinner was ready in a jiffy!
Servings- 2
Ingredients for the grilled shrimp:
Large shrimps- 8 to 10(cleaned, shells removed and de-veined). I also ‘butterflied’ the shrimps, by making a cut down the middle with a paring knife and opening the shrimp out.
Organic corn tortillas- 4
For the marinade:
A juice of a lime
Tequila- 1 tbsp.
1/4 tsp. cinnamon powder
1/2 tsp. cumin powder
1/2 tsp. Mexican chile powder
1/2 tsp. chipotle powder
Kosher salt and freshly ground back pepper
Marinate the shrimp in the above marinade for 30 mins.
For the greens:
4 cups assorted organic greens, like spinach, chard and kale
Olive oil- 1 tbsp.
Balsamic vinegar- 1 tbsp.
Kosher salt and freshly ground pepper
For the avocado relish:
1 soft, ripened avocado
Chopped onions- 2 tbsp.
Chopped tomatoes- 2 tbsp.
Chopped fresh cilantro- 2 tbsp.
A juice of a lime
Finely chopped jalapeños(deseeded)- 1 tbsp.
Cut the avocado in half, remove the pit and scoop out all the flesh in a bowl. Mash it up with a fork, I like mine a little chunky. Add all the remains ingredients and mix well. Set aside.
For the beans:
1/2 cup organic dried beans, like red kidney beans or black beans
2 cups water
1/2 tsp. Mexican chile powder
1 tsp. butter
salt and freshly ground pepper
For quick cooking, I used a pressure cooker. Soak the beans for a few hours, first. Drain and then add the beans along with water. After 2 whistles, lower the heat and simmer for 15 mins. Once done, add the chile powder, salt, pepper and butter.
Heat grill on medium high heat. Heat a cast iron oven skillet on the grill plates. Add olive oil and add the greens, along with salt, pepper and balsamic vinegar. Braise for 3-4 minutes. Remove. Add the remaining oil and add marinated shrimps. They cook really fast about 2-3 minutes, till they turn pink and are curled. Alongside, heat the tortillas for a few seconds on either side. Remember, this can also be done indoors in your kitchen!
On a platter, assemble, the tacos, with the braised greens, shrimp and avocado relish. Serve with a side of the beans. Enjoy!
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