Craving more quick and easy weeknight menu ideas? We’ve got you covered. This week, we’re taking the cooking al fresco, because with weather as nice as this, you’ve gotta be outdoors!
This week, we’re whipping up Grilled Shrimp and Crab Tacos, served with homemade guacamole. Your friends will be clamoring for invites to this fiesta…but it tastes so good, you might not want to share!
As always, you can pick up everything you need for this weeknight meal at your local Sunset Foods. So get your grocery list together and follow us to delicious.
This week’s recipe: Crab and Grilled Shrimp Tacos with Homemade Guacamole
What you need:
½ lb Wild-caught American Gulf Shrimp
1 package crab meat
1 package tortilla shells – whatever you prefer, though we recommend soft flour
1 handful fresh cilantro
1-2 serrano chiles
½ a red onion
2 ripe avocados
juice of 1 lime
sat and pepper, to taste
Why we like it:
Wild-caught American Gulf Shrimp are the best tasting shrimp available. (You can thank the brackish water where they are caught for their superior flavor.) Plus, they’re more sustainable than farmed shrimp. So you can feel good about eating them.
Pick some up from Sunset’s Seafood Department and freeze what you don’t need immediately so you always have shrimp on hand – they thaw very fast!
How to prepare it:
Before you handle any of the ingredients, fire up your grill.
While the grill is heating up, get all of your guacamole ingredients together. Remember what we taught you about “mise en place”? You’re going to be a master of this in no time!
To make really tasty guac, the only tool you really need, other than a sharp knife and cutting board, is a mortar and pestle. In a pinch, you could also make guac magic with a hand-held potato masher or a hand citrus juicer! (We will show you how in just a moment).
Before we begin, let’s talk avocados. Just how do you know when an avocado is perfectly ripe? That’s a great question! Here’s a cool little trick. Find the end with the stem. Flick the stem. If it comes off easily and you can see green underneath, you’ve found a winner. If it doesn’t come off, it’s not ripe enough. If it falls off and you see brown underneath, it’s too ripe.
Back to making guac…Chop up your onion, peppers and cilantro and place them in the mortar (in the images that follow, we use the base of our hand-held citrus juicer). Take the pestle and crush these ingredients – your aromatics – together to release their flavors.
Next, juice your lime into the aromatics. (If using a mortar and pestle, or a hand-held potato masher, you will need a hand-held citrus juicer for this part.)
Now let’s turn our attention to the avocados. If you’ve never peeled and pitted an avocado before, never fear. It’s a lot easier than it seems.
Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the pit. Open the two halves to expose the pit.
At this point there are a few ways you can proceed to remove the pit. One way is to make another cut, lengthwise on the avocado half that has the pit, cutting around the pit, exposing it so that it is easier to remove. You can also use a spoon to scoop out the pit.
Now you can either scoop out the avocado flesh with a spoon, or slice the avocado into segments. If you are still uncertain, watch Chef Trey Foshee demonstrate his favorite way to cut and peel an avocado here:
Transfer your avocado slices to a large bowl, and whisk everything together. This helps maintain a chunky consistency. (For a smoother texture, you can use your pestle or hand-held potato masher to really smash up the avocado.) Add your aromatics, and season with salt and pepper to your liking. Then set your guac aside while you grill the shrimp.
Before you throw them on the grill, you will want to season your shrimp. If you have a favorite seasoning, use it! Even a simple sprinkle of salt and pepper will do wonders. As we said, Gulf Shrimp naturally have amazing flavor, so you don’t have to work too hard.