Cook Along with Elk Cove!
Each week Chef Amy shares a favorite recipe that uses common shelf-stable items from your pantry. The emphasis is on fun, easy recipes that pair well with Oregon wine.
Here’s what you’ll need to make Amy’s Shrimp Tacos with Lime Cilantro Slaw, which we’re pairing with our 2019 Rosé:
For the shrimp:
- 1 pound shrimp, peeled deveined, and tails removed
- 1 teaspoon garlic powder
- ½ teaspoon cayenne
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- Juice of one lime
For the slaw:
- 2 cups finely shredded cabbage
- 2 Tablespoons of minced cilantro
- 1 teaspoon salt
- Juice of half a lime
For the tacos:
- 8 corn tortillas
- 2 Tablespoons vegetable oil
- Sour cream, avocado slices, and crumbled queso fresco for serving
Combine marinade ingredients and add shrimp, tossing to coat. Let marinate for up to an hour in the refrigerator.
Meanwhile, combine all slaw ingredients and toss to combine.
Heat a large skillet over high heat and add the oil, then add the shrimp. Cook them until they are pink and no longer translucent, about 5 minutes, flipping at least once so both sides cook evenly.
Heat the tortillas- if you have a gas stove, heat them directly over the flame to toast them. If you don’t have a gas flame, heat them in a pan until they start to get warm and fragrant.
Pile shrimp onto a warm tortilla and top with the slaw. Serve the shrimp tacos with sour cream, avocado slices, some crumbled cheese, and a glass of Elk Cove Rosé. Cheers & Bon Appétit!