Nourish

A Sneak Peek Into the Plated Cookbook: Shrimp Tacos with Seasonal Salsa

In advance of the Plated cookbook launching on May 17th, we’re sharing some of our favorite recipes that highlight what makes the book so special.

Plated cookbook launching on May 17th, we’re sharing some of our favorite recipes that highlight what makes the book so special. Today we’re giving you the skinny on the Shrimp Tacos with Pickled Onions, Chipotle Crema, and Seasonal Salsa. This is a quick, reliable recipe that you can tackle any night of the week. And just like with the weekly menus, the authors (our chefs) Elana Karp and Suzanne Dumaine keep seasonality in mind and have handpicked seasonal ingredients as swap-ins so you can customize each recipe according to exactly what’s fresh when you’re making the dish. Find the recipe as well as their inspiration below!

Who doesn’t love salsa? Our experimentation with it took off to the next level after discovering how to really spice up our lunch from Chipotle: Add all the salsas. REVOLUTIONARY! So if you decide to eat your tacos like you’re celebrating four seasons at once, we won’t judge—we’ll be proud.

CHEFFY NUGGET
Use your leftover chipotles in adobo to make a compound butter. Mix softened butter with minced chipotle, then form into a log and wrap tightly in plastic. Freeze up to 1 month and use on steaks or chicken, or melt into grains.

INGREDIENTS
Seasonal Salsa:
3 scallions
1/4 bunch fresh cilantro
2 limes
Spring: 1 avocado, cut into medium dice
Summer: 1 cup medium diced honeydew melon
Fall: 1 cup medium diced butternut squash, 1 tbs extra-virgin olive oil, kosher salt and freshly ground black pepper

  • Toss together and roast at 425 degreed until tender, about 15 minutes

Winter: 1 orange, segmented, plus collected juices, 1 grapefruit, segmented, plus collected juices, 1 tbs agave

Tacos:
6 corn tortillas
1 chipotle pepper in adobo sauce (see Cheffy Nugget)
3/4 cup Chobani Greek yogurt
2 tablespoons canola oil
3/4 pounds 21/25 count shrimp, peeled and deveined
1/2 tablespoon chili powder
1/2 cup Pickled Red Onions

INSTRUCTIONS
1. Preheat the oven to 350 degrees.

2. Thinly slice the scallions. Pick the cilantro leaves off the stems. Have the limes. Prepare the seasonal ingredients.

3. In a medium bowl, combine the scallions, cilantro, juice of both limes, the seasonal ingredients, and the olive oil. Stir to combine, then taste and add salt as needed. Set the seasonal salsa aside.

4. Stack the tortillas, wrap in foil, and place the packet in the oven to warm through, about 10 minutes.

5. Meanwhile, remove 1 chipotle chile from the can/jar and mince half, discarding the remainder. In a small bowl, stir together the chipotle, 1 tablespoon of the adobo sauce from the can, and the yogurt. Set the chipotle crema aside.

6. In a large sauté pan, heat the canola oil over medium-high heat. Season the shrimp with the chili rub. When the oil is shimmering, add the shrimp in a single layer. Cook until just pink, 1 to 2 minutes per side.

7. Divide the shrimp evenly among the tortillas. Top each with pickled onions, seasonal salsa, and a small dollop of chipotle crema.

Don’t forget to pre-order the cookbook! If you’re among the first 1,000, you’ll also be able to receive a set of two limited-edition dish towels.

in Nourish

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