Each Monday I share a quick look at one of our recent dinners – usually captured using my iPhone – and give you a quick breakdown of how the meal was made.
With the right ingredients on hand, this dinner comes together in about 20 minutes, maybe even less, if you work quickly. We love this type of meal for busy weeknights: quick-cooking, healthy dishes that don't require a properly written recipe, and can be tweaked to suit the tastes of our family and the ingredients I have tucked in the fridge. While I like slaw on my seafood tacos, shredded lettuce works just as well, and to be honest, that's what my boys prefer. They also don't love feta, so I include a bowl of grated aged cheddar just for them.
To make this simple dinner, I preheated my oven to 400 degrees and placed the shrimp on a rimmed baking sheet. To it I added a good glug of olive oil, chili powder, cumin, salt, and smoked paprika, and give the ingredients a quick toss with my hands. Into the oven they went, along with a foil-wrapped stack of corn tortillas, and while the shrimp were roasting, I whisked together 1 cup of sour cream, the juice of a lime, plenty of salt and pepper, a pinch of ground cumin, and some fresh cilantro (about 2-3 tablespoons) for a quick, creamy condiment for our dinner.
The slaw was made on the weekend (cabbage and carrot) but I added some shredded radicchio to stretch it just a little. Crumbled feta, grated cheddar, chopped avocado, shredded romaine, and a bottle of sriracha rounded out the toppings, and after eight minutes I pulled the shrimp from the oven. You're looking for them to be slightly caramelized along the edges, but not overcooked (or they'll be rubbery), so I start checking them after six minutes just to be on the safe side.
Tell me, what are you making for quick weeknight dinners these days?