Tuesday, November 1, 2011

A Little Goes A LONG Way

We’ve all heard the old adage, “a little goes a long way”.  As a teacher, I can tell you that’s true…especially when it comes to using glue :)  As a cook, I don’t always abide by the same way of thinking.  In my kitchen, there’s no such thing as a little…the more spice/sugar/butter, the better.  However, when I’m cooking with shrimp, I feel like a little makes a lot.  Instead of buying large shrimp, I like to buy it little.  I just feel like I get a lot more food, even though I know that’s not really the case.  I like to psych myself into believing it’s true.  And when I make myself a plate of food, I always serve myself on a salad plate.  That way it looks like I’m eating more than I really am.  I guess it doesn’t really make a difference whether I serve myself on a salad plate or not…I always go back for seconds, so I’m pretty sure that defeats the purpose!  HA!  This little recipe is the prime example of how a little can go a LONG way :)


Chipotle chili in adobo sauce, chopped {I only used one!  Those suckers are H-O-T!!!!}

1 tbsp olive oil

1 tsp. cumin

1 tbsp. brown sugar

1 lime {juice & zest}

2 tbsp. cilantro, chopped

1 lb. shrimp; peeled and deveined



3 tbsp. balsamic vinegar

1 tbsp. olive oil

1/2 tsp. salt

1/2 tsp. white sugar

1/2 tsp. black pepper {I always use coarse ground black pepper}

1/2 tsp. cumin

2 tbsp. chopped cilantro

1 {15 oz.} can black beans, rinsed and drained

1 {15 oz.} can sweet corn, drained

1 red pepper, diced

1 jalapeno, seeded & diced

2 green onions, diced


Alrighty.  There are two recipes because that’s what this dinner calls for.  Trust me when I tell you that you absolutely DO NOT want to skip out on the corn & black bean salsa.  As good as the shrimp turn out, you don’t wanna eat ‘em without the salsa.  Let’s do this.

Here’s what you’ll need for the tacos…


As you can see, I grabbed a pound of the SMALL frozen shrimp.  I seriously felt like I’d get more for my money, I guess?!?!  Whatev.  You can make it with small, medium, or large shrimp…whatever your preference!  And if they’re fresh, even better!!

Now, go ‘head and chop up that chipotle pepper.  Gosh dang…these things bring the HEAT.  For real. Don’t go rubbin’ your eyes after you touch this thing.  I speak from experience.  Ouch.


Now toss the pepper into a bowl and add the olive oil, cumin, brown sugar, lime zest, lime juice, and cilantro.  Mix it up real good and let it marinade for about 20 {ish} minutes.  Then go ahead and add your {thawed} shrimp to this little marinade and let it sit for about another 20 minutes.  Or if you’re like me, and you have ZERO patience, go ahead and throw your shrimp in the marinade as soon as it’s made and let it sit for about 20{ish}. 


If you have a Foreman, pull it out and dust it off.  You’ll learn real fast that I LOVE to use mine.  If you use small/medium shrimp for this recipe, you’ll have no choice.  You’ll HAVE to use the Forman.  But if you’re a big girl, and you aren’t afraid of the BIG grill {the one only my husband is allowed to touch}, then go ahead and get the LARGE shrimp and put ‘em on {soaked} skewers for grillin’.  If you’re takin’ the easy way out and using the Forman, fire it up and get ready to “grill”.  Once it’s nice and hot, throw on your marinated, baby shrimp and let ‘em cook.  It took mine about 4-6 minutes until they were ready.


Right about now, you’re DYING from the smell.  Amazing.  For real.  And if you’re anything like me, you’re sneaking bites straight from the Forman…before they even have a chance to cool off on a plate.



Okay, so before you can make your tacos, you’ll need the corn & black bean salsa.  I HIGHLY recommend you make this while your shrimp is marinating.  You’ll want it to be ready to go when  your shrimp come off the grill.  Here’s what you’ll need…


In a small bowl, mix together vinegar, olive oil, salt, sugar, black pepper, and cumin.  Chop up your cilantro, green onion, red pepper, and jalapeno and toss it into a separate, medium bowl.  Now you’ll wanna go ahead and add the corn and black beans to the cilantro/onion/pepper/jalapeno.


Mix it up ‘til it’s nice and pretty and pour the vinegar/olive oil mix on top and stir around ‘til mixed well.



Now you’ve got your salsa AND your shrimp all ready to go.  Make sure your tortillas {preferably homemade…aka: Kroger flour tortillas made in-store} are nice and heated.  Spread a helping of the corn & black bean salsa down the center of the tortilla and top it with a generous helping of the shrimp.


ARE YOU KIDDING ME WITH THIS??!?!?!  Hands down, one of the BEST shrimp taco recipes I’ve EVER tasted!!!!  It scored a big fat 10+ from Mr. Spouse.  He was all, “I could eat these EVERY night!!!!”  True story!!!  Like I said before, the shrimp are amazing on their own, but the salsa makes the taco.  Don’t skip that part!!  If you don’t wanna spend time chopping and mixing while your shrimp marinades, make the salsa the night before.  You could even make it at the beginning of the week and serve it with several different dishes throughout the week.  You’ll see what I mean when you make it for yourself!!!


Get excited people!!!  Hook yourself up with some chipotle lime soft tacos and get to eatin’!  And go ahead and skip the salad plate.  You’ll wanna serve yourself on a regular sized plate because you’ll be eating A LOT.  And you won’t wanna waste any time stopping to go back into the kitchen to serve yourself seconds/thirds/fourths/whatever.  SO flippin’ YUM!!!!


  1. Made this for dinner tonight and it is UNREAL good! Love your blog! Just found it on Pinterest yesterday