In honor of Father’s Day, I prepared a meal inspired by my Dad…and pretended he was beside me at the dinner table instead of at our family home in New York. It’s the thought that counts, right? Three components for the meal came to mind as I thought about my Dad’s favorite summer eats: Fresh vegetables, grilled meat, and wine. Add a Stephanie twist, and the result is Roasted Shrimp Tacos with farm fresh Pico de Gallo.
Growing up, we purchased summer vegetables from a local farm stand as often as possible, most notable among my childhood memories is Boyer Farm in Severn, Maryland. Who can resist large tomatoes, still warm from the sun? “Taste like summer” as a popular family saying goes. Tomatoes, cilantro, and onion–Virginia Farmer’s Market fresh–fulfill the first component of the meal. As far as the grilled meat, I know that even though Dad would prefer a steak on Father’s Day, grilled to perfection, his health-conscious daughter would take red meat off the menu. Sorry, Dad. Shrimp it is, but never fear. Wine is still on the menu. A German white, your favorite.
The basic ingredients for a classic Pico de Gallo: Tomatoes, cilantro, and onion. I love the simplicity, and I have grown to love cilantro, which for years I thought tasted like feet. Apparently, my palate has matured.
Add a little lime juice, S&P (salt and pepper, for those of you keeping track at home), and you have flavors bursting like overripe berries in the July sun.
Due to the absence of a grill, I roasted the shrimp in olive oil and lime juice. I’m semi-ashamed to admit on Father’s Day that I think this method is tastier.
Flavorful and light summer shrimp tacos, with farm fresh pico de gallo and German wine.
Wish you were here, Dad! Happy Father’s Day.
Farm Fresh Pico de Gallo
4 on-the-vine tomatoes
1/2 white onion
1/3 cup cilantro
Juice of 1 lime
1. Dice tomatoes and arrange in single layer on a paper towel, season with salt and pepper. Let sit as you prepare other ingredients.
2. Coarsely chop white onion, jalapeno, and cilantro.
3. Place all ingredients together in a bowl and season with salt and pepper to taste. Add the juice of one lime and toss together. Serve immediately or let sit for half an hour.
Summertime Shrimp Tacos
1 lb large raw shrimp
1 shallot, sliced into slivers
1 tablespoon extra virgin olive oil
1/4 cup cilantro, chopped
Salt, pepper, and garlic powder
1. Pre-heat oven to 425 degrees F.
2. Wash, peel, and de-vein shrimp. Arrange on a large baking sheet.
3. Slice shallot into slivers and chop cilantro. Sprinkle over the shrimp.
4. Drizzle 1 tablespoon of olive oil over the shrimp, cilantro, and shallot. Season with salt, pepper, and sprinkle a thin layer of garlic powder over the shrimp. Toss to coat.
5. Roast for 10-12 minutes until shrimp are bright pink.
Corn tortillas (at least 10)
1 cup shredded red cabbage
Pico de Gallo
Non-Fat Greek Yogurt
1. Heat griddle over medium heat. Heat corn tortillas for 2-3 minutes until warm, flipping halfway through. Layer on a plate and cover with foil to keep warm.
2. Layer tacos as follows: Cabbage, shrimp, pico de gallo, dollop of Greek Yogurt.