Supper Club, Mexican

This past week brought about our April Supper Club get-together.  Since it’s pretty close to Cinco de Mayo, we ended up going with a Mexican theme … you can’t go wrong with Mexican, and from alcohol to dessert, our bases were covered. 

My favorite part of Supper Club?  Besides the company, of course, I look forward to the opportunity to discover new great go-to recipes, and last week was no exception.  I think my favorite recipe was the Garlicky Shrimp Tacos that one of the women made from the August 2002 issue of Food & Wine magazine.  It was so good, it won’t be long before it hits our table. 

The Feast…

Margaritas
Caribbean Salsa Bites
Put Everything In It Mexican Surprise
Garlicky Shrimp Tacos
Mexican Manicotti
Mexican Chicken
Mexican Wedding Cakes
Ground Beef Bites

If you’re looking for something for your own upcoming Cinco de Mayo feast, or even a quick weeknight supper, give the Garlicky Shrimp Tacos a try … I don’t think you’ll be disappointed.

Garlicky Shrimp Tacos
Recipe courtesy of Food & Wine magazine

SERVES: 4

• 1/4 cup sun-dried tomatoes
• Heaping 1/4 teaspoon dried thyme
• Heaping 1/4 teaspoon dried marjoram
• Heaping 1/4 teaspoon dried tarragon
• Heaping 1/4 teaspoon cayenne pepper
• Salt
• 1 tablespoon unsalted butter
• 2 1/2 tablespoons extra-virgin olive oil
• 8 garlic cloves, minced
• 3 plum tomatoes, diced
• 1 pound cooked and peeled small bay shrimp
• 1/4 cup finely chopped cilantro
• 8 taco shells or warmed 6-inch corn tortillas
• 2 Hass avocados, cut into 1/3-inch dice
• Salsa and lime wedges, for serving

1. In a bowl, cover the sun-dried tomatoes with hot water and let stand for 5 minutes. Drain, pat dry and finely chop.
2. In a small bowl, combine the thyme, marjoram, tarragon, cayenne and 1/4 teaspoon of salt.
3. In a large skillet, melt the butter in the olive oil over moderate heat. Add the garlic and cook until fragrant, about 30 seconds. Add the fresh and sun-dried tomatoes and the herb mixture and cook for 2 minutes, stirring. Add the shrimp and cilantro and cook until the shrimp are just heated through.
4. Fill the taco shells with the shrimp mixture and top with the diced avocados. Alternatively, fill the warmed tortillas with the shrimp and avocados and fold in half. Serve the tacos at once, with salsa and lime wedges.

PRINT