December 05, 2006

Scavenging for dinner

We're trying to use up stuff in our freezer, so I asked Debbie what I should fix. "How about shrimp?" "Ok!" "We have some corn tortillas too." "Ok!"

I took the shrimp, added chili powder, black pepper, rock salt, and juice of one lemon. Let it marinate while I shredded four pieces of random cheese I found in the fridge, and then sliced up some cabbage and shallot. Put the shrimp on skewers and toasted them over the gas burner. Toasted the tortillas over the open flame. Assembled tortillas, grilled shrimp, shallot, cheese, and toasted them in the toaster oven. Added shredded cabbage and served with nice Shasta Brewing golden ale.

The tortillas got soggy from the shrimp moisture. The shrimp tails were inconvenient. Next time put the shallot and cheese on the toasted tortillas, put them under the broiler to melt. Serve with cabbage on the tortillas and shrimp on the side.

I am going to miss masa harina in India, I can just tell.
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