Use as much heat as you like in the marinade and salsa for these shrimp tacos. And use the barbecue to cook the shrimp if it’s handy.
By Alexia Kannas
The warm weather is waning down in here in the Southern Hemisphere. You can feel it; the afternoons are golden, the nights are cooler and the leaves are beginning to turn red, gold and brown. Every year I wish Summer would last just a few weeks longer and I try and trick myself by cooking things like this.
These chipotle shrimp tacos are the ultimate summertime food to me: fresh, tasty, spicy, sweet and lots of fun to eat. The shrimp are marinated in chipotles in adobo – that food of the Gods – before being cooked quickly so that they pop in your mouth. The smoky heat of the chipotles holds hands with the punchy green heat of the jalapenos turned through the sweet mango salsa and the whole lot is held together with a slather of creamy guacamole, simple and pure. The pomegranate seeds are not mandatory, but they sort of burst in your mouth when you into one every so often and release their sweet/tart juice all over the other fillings, taking these tacos to another level.
I’ll eat a couple more to celebrate the Summer that was, before passing this recipe to you, dear reader. You might be on the other side of the globe, catching a whiff of Spring’s sweet newness in the air. I which case, I’m a little jealous.Print
Alexia Kannas is a writer and academic based in Melbourne, Australia, who spends her days thinking and writing about cinema - and food. Fascinated by the relationship between food and memory, she writes about how cooking, meals and taste recall moments from film, literature, history and imagination. Her dream dinner-party guests are Jarvis Cocker and all her non-single friends. The two things she fears most are i) guests leaving hungry and, ii) a world without gin.