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shrimp tacos

made these last night

image

marinaded the shrimp in tequila, limes, honey, vidallia onion, cumin, cayenne and salt
red cabbage mixed with an emulsion of grapeseed, lime and dijon
diced avacados
and a sauce with sour cream, chipotles in adobo, and squirt of honey
culantro, store was out of cilantro, never tried it, i think its better
fried flour tortillas

should have put some shrimp on top for the pics, did the shrimp with the diced onions in the wok. i think tonights a repeat
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Comments

  • GriffinGriffin Posts: 6,926
    I want that on a plate in front of me right now. Looks (and sounds) devine.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Yep!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • calikingcaliking Posts: 6,975
    Beautiful! Bookmarked. 

    Culantro is used in some Caribbean recipes - I know its used in Trinidad, and known there as shadow beni (there are different variations of the same name). Tastes pretty much like cilantro, at least in curries.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • fishlessmanfishlessman Posts: 17,128
    mcdonalds for lunch or swing by the house
    :D ten minutes later

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  • fishlessmanfishlessman Posts: 17,128
    caliking said:
    Beautiful! Bookmarked. 

    Culantro is used in some Caribbean recipes - I know its used in Trinidad, and known there as shadow beni (there are different variations of the same name). Tastes pretty much like cilantro, at least in curries.
    ive never seen it before, a little more vibrant than cilantro and no stems to pull. im hoping it keeps better in the fridge too
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  • calikingcaliking Posts: 6,975
    I found it in a Vietnamese grocery store here. BTW, to make your cilantro last longer, take it out of the plastic bag when you get home, and wrap in 2 or 3 layers of paper towels. Place back in the bag, but don't twist the top too tight, so it can breathe a bit. Keep it that way in the veg drawer of the fridge and it will last MUCH longer. 

    Your lunch makes me jealous :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • YEMTreyYEMTrey Posts: 2,433
    I would love the ability to head home and Egg my lunch on a daily basis.

    Jealous.
    XL and a Mini Max Egg in Cincinnati, Ohio
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  • fishlessmanfishlessman Posts: 17,128
    YEMTrey said:
    I would love the ability to head home and Egg my lunch on a daily basis.

    Jealous.
    3 miles from work, i can just sqeak out something simple if i plan ahead
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  • robnybbqrobnybbq Posts: 1,783
    That looks awesome.  I want to make them but wifey does not eat shrimp (or most fish).  Limits my menu.  I usually only get seafood when we dine out.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • fishlessmanfishlessman Posts: 17,128
    robnybbq said:
    That looks awesome.  I want to make them but wifey does not eat shrimp (or most fish).  Limits my menu.  I usually only get seafood when we dine out.
    i would test her on it, somehow all the ingrediants merge and though you do taste some shrimp, somehow you taste bacon, just dont put many shrimp on hers. if you had all the ingredients prepped, i think you could nuke the tortilla and assemble it easily at work as well
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