There are certain foods that I can eat every day, and a good Thai lettuce wrap is one of them! The ingredient that always wins me over is the full fat coconut milk. Add a smooth peanut butter and some acid and spices like soy sauce, cider vinegar and red curry paste, and you’ve pretty much checked all the boxes for great flavor! Another ingredient used often in Thai cuisine is ginger. They can be a bit tricky to peel, and the very best way to do that is to take a teaspoon and simply scrape the skin off. You won’t lose a single bit of ginger! Enjoy this light and easy dish for lunch or dinner this week!
lime wedges
Grilled Shrimp Tacos with a Zesty Cream Sauce
The Story
It’s like a south-of-the-border summer vacation of a platter. Plump, fresh shrimp seasoned in a spicy, citrusy marinade, char-grilled, and then tucked into a soft tortilla with a drizzle of zesty cream sauce on top. It says, “summer.” It screams, “more, please!” This was a recipe that was served at a pool party that I attended a few years ago. The tortillas were flour and street-taco sized. The tacos were served on a giant warm griddle with plenty of lime wedges, and the cream sauce was offered in plastic squirt bottles chilling in a tray of ice. I left that party purring contentedly with the recipe in my purse.
The marinade, my host had mentioned, was an adaptation from a spicy shrimp recipe in the iconic Silver Palate Cookbook. She had replaced the chopped dill with cilantro for a more southwestern flavor. The kicked-up marinade and zesty finishing sauce makes this dish perfect party fare or a satisfying supper anytime, especially during grilling season. Just remember to make it fresh, and don’t skimp on the shrimp!
