Tacos de Camarones

I was really in the mood for shrimp tacos for dinner the other night. Jill said she didn’t care what we had for dinner as long as it included “lots of vegetables.” So, I made shrimp tacos with a lot of vegetables.

To make the shrimp tacos, or  Tacos de Camarones, extra-veggieful, I quartered mushrooms, chopped some garlic, and sliced up an orange bell pepper and a small onion.

Prepared vegetables for the taco filling
Prepared vegetables for the taco filling

To give the vegetables a fajita flare, I sautéed them in a little olive oil until they started to caramelize.

Saute the vegetable filling
Saute the vegetable filling

While the vegetables were sautéing, I also sautéed the shrimp in a very small amount of olive oil in a non-stick pan.

Saute shrimp in a small amount of olive oil
Saute shrimp in a small amount of olive oil

As soon as the shrimp started to turn pink, I poured in a couple of glugs of beer into the pan and simmered the shrimp until they were completely cooked. I had a bottle of Sam Adams Coastal Wheat and thought it sounded like an appropriate pairing for shrimp, so I used that.

Simmer the shrimp in beer
Simmer the shrimp in beer

Placing two or three shrimp (depending on their size) on small corn tortillas, I topped the shrimp tacos with the vegetables. Because of the heartiness of the mushrooms, the two or three shrimp were enough to make the taco satisfying. You could always add more shrimp, but this recipe for shrimp tacos is a great way to save money and make a great dinner with only a small amount of shrimp.

Put the filling on a corn tortilla
Put the filling on a corn tortilla

To add even more vegetables to the dinner, I chopped up some spinach and sliced up and avocado (Jill’s family grows avocados). I topped the shrimp tacos with the spinach and avocado as well as with some shredded cheddar, salsa, and sour cream. The sweetness of the onions and bell pepper and the meatiness of the mushrooms supplemented the shrimp well. Because we only used a few shrimp in this recipe, we actually made this for dinner two nights in a row.

Add your favorite toppings
Add your favorite toppings
Advertisements

Square Foot Garden

Maybe it’s in my genes or maybe it’s in my blood, but I love growing things. I have fond memories of digging up sweet potatoes with Papa Burnum and riding in the field checking on the cows and the garden with Papa AE. In school I enjoyed putting dirt and seeds into mason jars and learning about plants while watching the seeds sprout and grow.

Perhaps trying to recapture some of childhood wonder, I decided earlier this year to build a square foot garden in my backyard. It is called a square foot garden, because the grid layout results in individual one foot by one foot squares.

Creating the Grid System
My knot work

Since my garden is four feet by four feet, I have sixteen cells to plant. After constructing the garden, I filled it with a mixture of compost, potting soil, and garden soil. I then planted a variety of herbs and vegetables.

Square Foot Garden
My Square Foot Garden

For the initial spring garden, I planted rainbow chard, kale, cabbage, parsley, lavender, oregano, and a bird eye pepper.

Parsley
Parsley

The bird eye pepper died almost immediately, but the chard, kale, and oregano grew incredibly well. Basil quickly replaced the bird eye pepper spot.

Rainbow Chard
Rainbow Chard

In about a month, the cabbage grew from this:

Baby CabbageTo this:

Adult Cabbage

The garden fresh vegetables have been used in a variety of dishes ranging from Scallops with Chard Risotto to Cheesy Polenta with Kale. Check back for garden updates and recipes featuring our garden fresh herbs and vegetables.