Here in Austin, where a favorite restaurant marquee reads “Body by Queso,” it’s not uncommon to have tacos three times a day. The routine isn’t as strange or repetitive as it sounds, because it’s easy to have an entirely different experience at each meal. For instance, I might have egg-and-chorizo tacos for breakfast, a brisket taco for lunch, and this spicy, refreshing combination for dinner. The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal. Seek out the best-quality corn tortillas you can find—when you open the package, you should be hit with the earthy aroma of fresh masa. And because you can eat anything in a tortilla, consider blazing a new path and pairing this shrimp with the corn and zucchini mixture in Queso Panela Tacos; or refried black beans, grated Cotija, and Tomatillo Salsa; or Celery Root Remoulade.
— Paula Disbrowe
• ON-DEMAND: Listen to Faith talk to Paula about this recipe and more easy grilling recipes from the book. •
Excerpted from Food52 Any Night Grilling by Paula Disbrowe. Published by Ten Speed Press, a division of Penguin Random House LLC. Copyright ©2018 Food52 Inc. Photos copyright © 2018 James Ransom.
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 chipotle peppers in adobo sauce
- 2 cloves garlic minced, or 2 teaspoons Smoked Garlic (see recipe notes)
- Kosher salt and freshly ground black pepper
- 2 pounds (900g) medium or large shrimp (preferably Gulf), peeled and deveined with tails removed
- 1/2 head napa cabbage thinly sliced or shredded
- 1/2 head red cabbage thinly sliced or shredded
- 2 large carrots peeled and shredded
- Leaves from 1 small bunch cilantro, coarsely chopped
- 1/4 cup (55g) mayonnaise
- 2 tablespoons fresh lime juice
- 1/4 cup (60ml) olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons hot sauce (preferably Crystal or Cholula), plus more for serving
- 8 to 10 corn tortillas
- lime wedges
- In a food processor or blender, puree the olive oil, lime juice, chipotles, garlic, 1 teaspoon salt, and ½ teaspoon black pepper until smooth. Pour the mixture into a resealable plastic bag. Add the shrimp and use your hands to coat the shrimp. Seal the bag, pressing out the air, and set aside to marinate at room temperature while you heat the grill or refrigerate for up to a day.
- Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. If you’re using a grill basket, allow it to heat for 10 minutes before cooking.
- To make the slaw, in a large bowl, toss together the cabbages, carrots, cilantro, mayo, lime juice, and olive oil to combine. Season with salt, pepper, and hot sauce and toss again, then taste and adjust the seasoning as desired (adding more lime juice, mayo, or other seasonings). Set aside or refrigerate for up to a day.
- Remove the shrimp from the marinade and grill over direct heat, stirring and flipping them with tongs until evenly cooked, about 4 minutes. Transfer the shrimp to a serving bowl and cover with aluminum foil to keep warm.
- Grill the tortillas over direct heat until lightly charred, about 30 seconds per side. Keep warm in a basket or wrapped in a kitchen towel. Serve with the grilled shrimp, cabbage slaw, additional hot sauce, and lime wedges on the side.
Smoked Garlic
Smoked garlic is easy to prepare while you’re tackling something else on the grill, and it’s a seductive flavor bomb that adds a smoky sweetness to pasta sauce, vinaigrettes, or soups. Soak 1 cup (90g) wood chips (applewood or oak) in water for 30 minutes. Meanwhile, prepare a charcoal grill for whatever else you’re cooking and build a medium fire, or heat a gas grill to medium-high. Trim the tops from 3 garlic heads (just enough to reveal the cloves), place the heads cut side up in an aluminum foil packet, and drizzle with enough olive oil to lightly coat. Drain the wood chips and scatter them over the hot coals. If using a gas grill, put them in a perforated foil packet or smoker box and place directly over the flames. Place the garlic packet directly on coals, or move it up to the cooking grate if the heat feels particularly intense (you want the temperature moderate enough that the garlic softens and caramelizes before it gets overly black). Cook until the garlic is tender, 30 to 40 minutes. Let cool slightly, then transfer the heads and oil to a sealable glass jar. Add more oil to cover the garlic heads halfway, seal the jar, and store in the fridge for up to 1 month.
