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Week 16

Beer to try, a weekly recipe, Staff Picks and anything else under the sun I feel like commenting on!

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Recipe for the Week

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Chipotle Shrimp Tacos/Avacado Salsa Verde 

Ingredients

Avocado Salsa:

• 1 small sweet onion, quartered
• 2 chipotles, quartered, seeds optional
• 1 garlic clove, smashed
• 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
• 1/2 Hass avocado, peeled, seeded, and cut into chunks
• 1 1/4 teaspoons kosher salt
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:

• 1 tablespoon olive oil
• 1 teaspoon chipotle powder
• 1 teaspoon kosher salt
• 1 pound medium shrimp (about 20), peeled and deveined
• 8 corn tortillas
• 8 sprigs cilantro for garnish
• 2 limes, cut into wedges

Directions

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

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