Jerk Shrimp Tacos with Watermelon and Cantaloupe Salsa

You know what’s a great combo?  Seafood and fruit.  And you know what there’s a shit ton of around summertime?  MELONS.  Plus I consider tacos to be the most efficient and delicious way to eat just about everything.  Everything should just be in taco form.  Eggs?  Put them in a taco.  Meat?  IN A TACO.  Hell, even put my dessert nicely wrapped up in a flour tortilla.  Here’s an easy and tangy shrimp taco recipe perfect for a summer fiesta.  Pair with a nice cold margarita and be happy.

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Jerk Shrimp Tacos with Watermelon and Cantaloupe Salsa

For the tacos:

  • 1 lb of peeled and deveined shrimp
  • a large pinch of minced onion
  • 2 tsp dried thyme
  • 2 tsp allspice
  • 2 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 2 tbs olive oil
  • the juice of one lime
  • tortillas of your choosing (I prefer flour)
  • queso fresca

For the salsa:

  • 1/2 cup of chopped cantaloupe
  • 1/2 cup of chopped watermelon
  • 1 jalapeño (you can take the seeds out of you’re a sissy)
  • 1/2 red onion, diced
  • a bunch of fresh cilantro
  • the juice of one lime
  • dash of salt

(Sorry for the lack of photos, I was feeling lazy and forgetful.)

First, you want to clean your shrimp if they are not removed from their shells and deveined.  Whisk the minced onion, thyme, allspice, cinnamon, black pepper, cayenne pepper, salt, olive oil and lime juice together, then pour this into a bowl with the shrimp and toss to combine.  Marinate the shrimp in the fridge for at least 30 minutes.

While the shrimp are doing their thing, throw together the salsa.  Cut up some cantaloupe and watermelon.

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Daringly Delicious Dark Chocolate Strawberry Ice Cream

Okay, it’s time for the first FOOD post!  Let’s all take a moment to celebrate.

This is dark chocolate strawberry ice cream and it’s delicious.  Here’s how it’s done:

First and foremost, blast some tunes.  Our current house obsession is Justin Timberlake’s lovely new record “The 20/20 Experience”.  Put it on stat.

I start with the ice cream base by Jeni Britton Bauer’s ice cream cookbook miracle Jeni’s Splendid Ice Cream at Home.  If you haven’t been lucky enough to have Jeni’s ice cream (the trailer was parked by Rainey St. during SXSW and I’ve gotten it in pints at the Flag Store of Hyde Park), you’re seriously missing out.  Her ice creams are typically some funky flavor combinations but all are smooth, creamy and delicious.

SO we’re taking her ice cream base, adding semi-sweet dark chocolate, unsweetened cocoa powder, and strawberry compote, then churning that baby in our handy dandy ice cream maker and then freezing it in the house’s spiffy new ice cream container!

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Les ingredients.

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