Tuesday, February 4, 2014

I am officially obsessed with this Mexico City Shrimp with Chipotle Mojo, a Rick Bayless recipe courtesy of Food & Wine. It's pretty easy and the roasted garlic mojo paired with the subtle kick and heat of chipotle peppers is insane.
Inspired by the recipe, we orchestrated a Mexican feast.  Components of our dinner included homemade guacamole mashed in our new mortar and pestle from Smith & Chang, a local Jersey City curiosity shop meets old fashioned general store-inspired boutique.  We simmered black beans with sauteed shallots, vegetable stock, cumin, ground coriander, and aleppo pepper, and sauteed onions and peppers with adobe seasoning. With toasted flour shells and assembled heavenly tacos topped with sour cream and freshly squeezed lime juice. 

You must try this shrimp recipe. Next time I think I'll serve the  crustaceans with a crusty baguette to soak up the garlic mojo goodness.  Let me know what you think. 

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