One of the things we aim to do is clean out our respective kitchens of ingredients that may find themselves coming close to their use-by date, if you will. There are times that you buy produce with the best of intentions, but time escapes you, and you end up with a handful of items that are screaming to be used before they must go bye-bye. We scramble to come up with ways to avoid the feeling of guilt associated with wasting money on uneaten food. To that end, it is the last weekend of October–a month that has been a whirlwind of activity for both of us. There has not been as much time as we would’ve liked to cook all the amazing foods on our list as the days have slipped by, but sometimes you find a few hours to plow through the fridge, rack your brain and come up with something that will save the day.
This recipe came about after watching a Marcus Samuelsson video for Chili Lime Shrimp in Pita Pockets. We have been following him since the summer following his win of Top Chef Masters‘ second season. A handful of his recipes have really sounded intriguing and not too complicated for any level of cook. Chili Lime Shrimp was one of those recipes. It definitely has a summertime sound to it, but honestly, shrimp are good for us year round. Plus, there were several ingredients in possession that would make a Duo Dishes version of this dish easy to make. We made substitutions here and there that would fit based on what was on hand, and it just worked. The fridge has a few less ingredients in it, and bellies are satisfied.
As timing would have it, we had just received an email this week from Black Atlas in regards to the opening of Chef Samuelsson’s newest restaurant venture, Red Rooster, in Harlem, New York. The rich history of Harlem is and has been evident for many years, and lucky us to have a friend who lives there, so we can visit anytime we want. Having been registered members of Black Atlas for a while now, it’s great to see a growth in sharing the travel stories of other African-Americans across the world or cities just a few hours away. The timing of our plan to share this recipe with you and also the opening of Red Rooster seemed like the time to share Black Atlas’ sweepstakes opportunity with you. All you have to do is register for a Black Atlas account, and you will be automatically entered to win a trip for two to the pre-opening celebration for Red Rooster on Monday, November 15th. The special invite-only event will feature a four-course meal prepared by Chef Samuelsoon paired with South African wines from Heritage Link Wine Brands and an intimate performance from one of our favorite singers, Chrisette Michelle. You have between now and November 4, 2010 11:59 pm EST to enter. The one limitation is that you must reside in one of the contiguous United States (Sorry Alaska and Hawaii!). Register with Black Atlas now, and cross your fingers that you’ll be eating with Chef Samuelsson himself!
And after you register, check out this video of Chef Samuelsson exploring the new side of Harlem.
Chili Lime Shrimp Wraps – Serves 2
1/3 cup Greek yogurt
2 cloves garlic, minced
3/4 teaspoon chili powder
1/3 teaspoon cayenne pepper
Juice and zest of 1 lime
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1/2 green bell pepper, sliced
1/2 red onion, sliced
1/2 pound shrimp, cleaned and peeled
1/2 teaspoon kosher salt
2/3 cup salad greens
2 large flour tortillas, warm
1. In a small bowl, whisk together the yogurt, garlic, chili powder, cayenne and lime juice and zest. Set aside.
2. Heat the olive oil over medium heat. Once hot, add the green peppers and red onion. Reduce the heat and saute until translucent, approximately 4-6 minutes.
3. Add the shrimp and cook until pink on both sides, approximately 2-3 minutes. Stir in the yogurt until just combined, then remove from heat.
4. Layer salad greens over both tortillas, then top with the warm shrimp mixture. Wrap and serve immediately.
Click HERE for the printable recipe.
Other recipes you may enjoy...
Our Summer Southern Twist
A Bit of the Asian Persuasion
The Duo’s Ethnic Exploration: Filipino
Mary Ellen’s Test Kitchen
Treading the Fine Line Part 1