Tuesday, September 13, 2011

Fusion.

When we were in Colorado several weeks ago, we ate dinner at PF Chang's because they have a really good happy hour. One of the items on their Happy Hour menu is an "Asian street taco" of spicy shrimp in a red curry sauce. I thought these were delicious, so when we got home, I set out to make my own version.

The result is a blend of Asian and Indian, in a Mexican wrapper. If that's not fusion, I don't know what is.

Lynn's Curry Shrimp Tacos
Servings: 2 servings of three tacos each

18 medium-sized raw, peeled, tail-on shrimp (like the ones sold frozen at Costco)
Penzey’s Arizona Dreaming spice blend
1 c. light coconut milk
1 1/2 Tbsp. red curry paste
1 Tbsp. lite soy sauce
1 Tbsp. mirin
2 tsp. fish sauce
1/2 tsp. cayenne pepper (or to taste)
Juice from one lime
1/2 cucumber, cut into very thin slices
1 1/2 c. shredded red cabbage
1/2 c. fresh cilantro, chopped
6 small soft flour tortilla shells, warmed (wrap in damp dishtowel and put in 250 degree oven for 20 minutes)
4 lime wedges

Preheat your grill.

Sprinkle the shrimp with the Arizona Dreaming, a little on each side of each shrimp. Thread the shrimp onto metal skewers.

Combine the coconut milk, curry paste, soy sauce, mirin, fish sauce and cayenne pepper in a small saucepan and bring to a boil. Boil gently for about 5 to 7 minutes, or until sauce thickens. Add the lime juice and taste, adjusting seasoning as necessary. Reduce the heat to low to keep sauce warm while you grill the shrimp and assemble the tacos.

Grill the shrimp for about 2 minutes on each side, until done.

To assemble the tacos, place three or four cucumber slices in each taco shell. Add three shrimp to each taco, then cabbage, then cilantro, then sauce. Serve with additional lime wedges to hold up the tacos and to use for additional seasoning.

I love this sauce, which is similar to one I use in another recipe involving salmon, bok choy and peppers (I'll post that one soon) and thin sliced cucumbers in a taco are really, really good. I would never have thought cucumbers would work in a taco, but they're just perfect!

The meal comes together pretty quickly, so it's great for a weeknight. They beg for a fairly light and fresh side dish, so we've served these with watermelon and tomato salad, as well as corn on the cob.

What's an ingredient that you've had prepared in an unexpected way that worked out well?

2 comments:

  1. Hi Lynn, tacos look awesome! Just wanted to let you know you won my giveaway. I don't have an email address for you and couldn't find one on the blog, so please email me at tatiyana{at}savorystiletto{dot}com so I can get your mailing address! Thanks!

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  2. Sounds delicious! I love the flavors in the sauce! Great side salad, too!

    I add a lot of Korean flavors to non-Korean foods, like sauces, stews, and soups. It gives lots of dishes an unexpected, yet delicious, twist.

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