It was the perfect day for a bit of sitting in the sun and reading a good book once I thought about what to do for dinner that didn’t take forever in prep and cooking time thanks to Rick Bayless and “taco Tuesday” dinner was about 20 minutes of prep and cooking time. I slightly adapted Rick’s recipe substituting canned roasted green chilies for the roasted Serrano peppers in the adobo Verde recipe and I seasoned the raw shrimp with pinches of Phillips seafood seasoning.
With just a few ingredients you can have a tasty taco dinner with any number of seasoning choices and taco garnishes that you prefer. As for me, the seasoned sautéed onions, seasoned shrimp, adobo Verde, feta cheese crumbles, and arugula was the perfect combination with a bit of spiciness from the canned green chilis. Rick has a
short video of the process that anyone can make so enjoy a casual, quick, and delicious taco night soon.
For Rick’s suggested salsa ingredients and recipe see the link below.
1 pound of cleaned and deveined shrimp
2 tablespoons EVOO
1 medium onion, sliced
1/4-1/2 cup of crumbled Mexican or Feta cheese
Fresh arugula for garnish
Ingredients for the Adobo Verde salsa:
1/2 head garlic, separated into unpeeled cloves, too much for me I had about 4 cloves in the salsa and I peeled and smashed the garlic
4 to 5 fresh roasted Serrano chiles, stems removed or two mall cans roasted green chilies
1 large bunch cilantro (thick bottom stems cut off), roughly chopped (about 2 cups loosely packed)
1 large bunch flat-leaf parsley (thick bottom stems cut off), roughly chopped (about 2 cups loosely packed)
1 cup olive oil
Salt or pinches of seafood seasoning
To prepare the Adobo Verde sauce, my way:
Place about 4 or 5 cloves of garlic and 2 tablespoons EVOO into a sauté pan along with the sliced onions, slowly roast the garlic until the cloves are lightly browned and the onions are soft and a bit caramelized. Remove the garlic cloves and reserve for the salsa.
Process, the cilantro, parsley, garlic, canned green chilies, and 1 1/2 teaspoons of salt until smooth, slowly drizzle in about 1/2-3/4 cup EVOO until thoroughly blended. Store refrigerated in a sealed container until taco time.
Play the pan with the reserved caramelized onions over medium-high heat, toss in the seasoned shrimp and sauté for about a minute and a half, flip shrimp and sauté for another 1/2-1 minute, stir in about 2 tablespoons of the adobo salsa.
Serve the shrimp and onions with warm tortillas, salsa, crumbled cheese, and arugula.
My NOTES: We had Mission brand super thin super soft corn tortillas and they were not a good choice, very soft and all but disintegrated when I bit into it, quite sloppy so buy a good corn tortilla that you can easily warm without them falling apart.
The salsa was a little spicy for Michael and I added about a tablespoon of it to 1/4 cup of sour cream to cool it down a bit. That happily worked out for him.
Quick and Easy for Cinco de Mayo