Fishing season is off to a great start. We have two outings under our belt and only one hook through the foot, not a bad ratio. Things have changed a lot since last year. Cutting worms in half, no problem. Hooking bait thru the eyeball, not an issue. Our poles have doubled in size, we’ve got some fancy new lures, and the boys are able to sit still for five full minutes. That’s five minutes more than last summer!
Although we haven’t caught any fish yet our hopes remain high. I’m ready to cook the first thing we catch but in the meantime some shrimp from the freezer will have to do. After last week’s beet debacle I needed to make amends, and I know shrimp is usually a sure thing…
Taco Shrimp w/Spicy-Lime Dip
For the dipping sauce:
¼ cup sour cream
¼ cup mayonnaise
Juice of ½ lime
1 tsp hot sauce, adjust to taste
Salt & pepper to taste
For the shrimp:
2 Tbsp olive oil
½ package of taco seasoning
Juice of 1 lime
Handful of fresh cilantro, rough chopped
1 1b. Raw shrimp, large or jumbo, peeled and deveined
Lime wedges, optional
(Recipe by Elaine Studdert)
For the sauce:
Mix together the sour cream, mayonnaise, lime juice and hot sauce. Add salt and pepper to taste. And more hot sauce if you like it spicy. Refrigerate for up to an hour to let flavors combine. Dipping sauce can be made ahead and stored in refrigerator for 3-4 days.
For the shrimp:
In a large mixing bowl, whisk together olive oil, taco seasoning, lime juice and cilantro.
Add the shrimp to the mixture and coat well. Marinate shrimp for 15-20 minutes.
Heat a large sauté pan on medium high heat. Add shrimp to pan and cook no longer than 3-4 minutes per side, depending on the size on the shrimp. Shrimp are cooked when they are opaque and turn pink.
Place shrimp on platter with dipping sauce, and garnish with lime wedges. Serve cold or at room temperature.
And the VERDICT is:
Matthew (age 7): “Love this”
Liam (age 5): “Shrimp are my favorite, better than cheese”
Dylan (age 5): “Dip is too spicy”
Next time we are doubling this recipe!