You may have noticed last week that we were MIA. As in, no posts. We took a little break. Kelly and I took Winnie to the local mall where she played at the playground and went for a train ride. Cliff stayed home and cleaned the house. It was a win for everyone. We usually get all of our blog work done between like 9 and 1 on Saturdays. But, I was feeling guilty because even with the three of us working Winnie was not getting the attention she deserved. There was a lot of Mickey Mouse Clubhouse playing at our house. Anyway, we took a break, spent lots of time with Winnie, and now we are back at it. And we are back with a really great recipe today.
When Kelly and I went to the mall with Winnie we ate at Frontera Fresca, the Rick Bayless restaurant. Rick Bayless makes the best Mexican food around and we love to watch his tv show. This is the first time we had been to one of his restaurants though. Kelly ordered steak tacos and I got 1 shrimp taco and 1 mushroom taco. Winnie got chips and guacamole. The girl will not eat an avocado but she will eat her weight in chips and guac. I didn’t love my mushroom taco but I super loved by shrimp taco. So much so that we made our own version for you. The one I had at Frontera Fresca had cheese but we decided to go with yogurt instead. It was a good move. The shrimp is a little spicy and juicy and crisp and just perfect. The yogurt sauce is cool and limey and refreshing. The spicy shrimp and the cool yogurt sauce are a great match. After we made this I told my Mom about this and she was hoping to taste test some leftovers. Whoops, sorry Mom. Definitely gobbled those up instantly.
Here is what you’ll need
Combine the yogurt, cilantro, and lime and process until smooth
Sprinkle the shrimp with salt, pepper and chipotle powder
Cook until browned about 2 minutes per side
Seriously OMG delish!
- 1 pound uncooked, cleaned shrimp
- salt
- pepper
- 1 teaspoon chipotle powder
- 4 tablespoons butter
- 1 cup plain Greek yogurt
- 1/4 cup cilantro
- 1 lime, juiced and zested
- 2 cups arugula
- 1 avocado
- 6 8 inch tortillas
- Combine the yogurt, lime zest and juice, and cilantro in a food processor.
- Process until smooth, set aside.
- Dice the avocado.
- Clean the shrimp and completely dry them with a paper towel.
- Sprinkle with a little salt and pepper and the chipotle powder.
- Heat 4 tablespoons butter in a large saute pan over medium high heat.
- Cook the shrimp for 2-3 minutes per side, working in batches if necessary.
- Place the shrimp, arugula, and avocado in the tortillas.
- Top with the yogurt sauce.
- Serve immediately.
