As newlyweds, my husband and I have a lot of at-home date nights. I still like to think of them as entertaining, it’s just for two! We mix it up a lot — I’m lucky my guy is eager to try new things just like me.
I usually look through my cookbooks or Pinterest a few days before, and plan our dinners with enough time to swing by grocery stores. In our neighborhood we have Whole Foods (a total win) and the Kensington Fish Shop, so it’s easy to get everything you need for healthy meals quickly. I usually stock up on staples at Tesco near Notting Hill Gate, or Sainsbury’s on Kensington Church Street. If I’m out and about in Notting Hill, I especially love getting vegetables at Daylesford.
We love Mexican food. I mean, really love Mexican food. We miss good tacos and guacamole and chips and margs all the time (Rosa Mexicano, please open in London!). I recently came across this Chipotle Shrimp Taco recipe [here], and loved making them. I made a few modifications for us — the recipe below. Just add a Corona or margarita, and you’ve got a delicious fiesta for two.
Chipotle Shrimp Tacos
Chipotle Lime Cream (Sauce for the tacos)
1/4 cup sour cream
1/2 tablespoon lime juice
1/2 teaspoon taco seasoning
Salt to taste
3/4 lb (340 grams) fresh shrimp or prawns, peeled and deveined
1 teaspoon chili powder
1 teaspoon taco seasoning
1 teaspoon kosher salt
2 teaspoons olive oil
4 taco shells
For the Chipotle Lime Cream, mix together the sour cream, lime juice and taco seasoning in a small bowl. Season to taste with salt and store in the fridge until ready to use.
For the Chipotle Shrimp, wash, devein and peel your shrimp or prawns. Mix together the dry ingredients (chili powder, taco seasoning and salt) in a bowl. Let shrimp sit marinating for about 30 minutes. Then pour the olive oil in a nonstick skillet on medium-high heat. Add the shrimp and cook until pink, about 5 minutes. In the interim, heat the taco shells in the oven at 350 F (177 C) for just a few minutes till warm.
Once shrimp are cooked, serve with salsa, shredded lettuce, and avocado. They’re spicy and so, so good. Dig in!
I love fighting off the winter blues with a pretty blue and white table, a classic combination.