Last weekend, we bought a bunch of fresh peaches from a fruit stand, so we’ve been working our way through those slowly but surely. My wife has made some amazing breakfasts, and I think she’s even planning to make peach frozen yogurt (win for me!). After her exploits, she left me a few peaches to play around with. For this meal, I worked backwards a bit and decided on the peach topping before figuring out what the heck to serve it on (weird, I know). Anyway, wanting to really accentuate the fruit, I opted to keep it in its (nearly) original form and make a salsa.
After deciding to make the salsa, we kicked around a few ideas before landing on shrimp tacos. The thinking was that shrimp is nice and light, and it does a great job of taking on a whole host of different flavours…and tacos…well, everybody likes tacos!
Time: 20 Minutes
Ingredients:
- Shrimp (3 large shrimp per taco)
- Corn
- Green peppers
- Onion
- Taco shells
- A few splashes of tequila
- For the sauce:
- A peach
- Tomato
- Habanero powder
- Lime juice
- Cilantro
- Ground cumin
Method:
- Dice your vegetables, and cut your corn off the cob.
- Heat up a large heavy bottomed (cast iron!) pan, and melt some butter in it.
- Toss your veggies into the pan, and sautee for about 10 minutes to caramelize.
- While your veggies cook, dice up a peach and some tomato, and put them in a bowl together…Squirt in some lime juice, and add your habanero powder, cilantro, and ground cumin…stir to combine, and set aside. (You can also do this a few hours in advance if you prefer and stash it in the fridge)
- When your veggies are browned a little, add your shrimp to the pan, and let them start to cook. After a minute or two, carefully add a quick splash of tequila, and let everything cook until the shrimp is done.
- Plate, devour, and enjoy!
