By Teri Cayton
The Parsons Advocate
The Winter Solstice has come and gone and now “Dark Winter” starts to decrease day by day. As the days get longer it is just a waiting game until the first day of spring. All though winters around here are nothing to get excited about anymore it just more of an inconvenience than anything with all the mud. Momma Said, “Just remember to wipe your feet!”
I hope everyone had a great Christmas and got to and fro safely. I just stuck close to home and enjoyed family and good food. My lotto ticket didn’t get picked so I didn’t get everything I wished for but all else was fine. Momma Said, “Never look a gift horse in the mouth and appreciate everything you receive.”
I hope the New Year will be good to all of us, all the animosity in the world goes away along with the hate and prejudice. If all the wars were over and people could just meet on the street and not judge each other for the color of their skin. If we could once again be God’s children and peace would reign, would that not be a site to behold? Momma Said, “Just close your eyes and see everyone the way God sees us and hold out a hand in peace not hate.”
Here is a new recipe that may help you ring in the New Year in style.
Tequila Lime Shrimp Tacos
- ½ CUP tequila
- zest of one lime
- ¼ CUP fresh lime juice
- 2 CLOVES garlic minced
- ¼ CUP cilantro leaves chopped (plus more for garnish)
- PINCH hot red pepper flakes
- 1 small red onion thinly sliced
- ½ CUP olive oil
- 1½ POUNDS large shrimp deveined (about 32 shrimp)
- 8 small flour or corn tortillas
- Shredded romaine or iceberg lettuce
- Combine the tequila, lime zest, lime juice, garlic, cilantro, red pepper flakes, red onion and olive oil in a zipper sealable plastic bag or a mixing bowl. Add the shrimp and mix together to coat all the shrimp in the marinade. Refrigerate and marinate for 30 minutes to as long as 4 hours.
- Pre-heat an electric griddle to 400˚F or pre-heat a large skillet over medium-high heat.
- Remove the shrimp and onions from the marinade and toss onto the griddle or into the skillet. Season with salt and cook quickly over high heat, tossing or turning several times for 3 to 5 minutes, until cooked through but not overcooked.
- Remove the shrimp and onions to a side plate. Wipe the griddle or skillet clean and warm the tortillas on the griddle or in the skillet. Fill the warm tortilla with some shrimp and onions, some shredded lettuce and some salsa and serve with lime wedges and fresh cilantro leaves if desired.