The Golden Globe awards completely passed me by this year. I was catching up on the papers and realized I had missed all the glitz and glamour happening across the country, without so much as sipping a celebratory glass of bubbles.
Our family could be found sitting around the kitchen table inelegantly devouring spicy Chipotle Shrimp Tacos after welcoming my Son and Husband back from a weekend camping trip. While everyone else, better informed and more aware were discussing best dressed on the Red Carpet, menus, and recognizing excellence in film and television.
CHIPOTLE SHRIMP TACOS
12 corn tortillas
6 ounces bacon, chopped
1/2 cup chopped onion
2 1/2 pounds raw large shrimp, peeled and deveined
2 chipotle peppers in adobo sauce
2 limes sliced into wedges
accompaniments such as lettuce, cilantro, sour cream, avocado
Heat a skillet over medium heat. Cook bacon, stirring frequently, until evenly brown and crisp, about 6 minutes. Add onion to the skillet and cook until translucent, 4 to 5 minutes. Add shrimp and cook until pink and just cooked through, 3 to 4 minutes. Stir in chipotle peppers.
Fill warmed tortillas with shrimp mixture, serve with lime wedges and accompaniments as desired.
Recipe adapted from Allrecipes, April/May 2015