Texas has decided to flaunt Indian monsoon this summer. Apparently, dazzling orange and yellow cover laced with sun scorched grass and barren brach embroidery is no longer fashionable; gossamer rain colored fabric with lush green undertone is. What’s best is that it comes with the right kind of accessories too–great lychees and very good mangoes. I quite like this new attire of Texas. So much so that I am not missing Indian monsoon at all this year. The puddles on the road, frequent flash flood warnings, cars splashing rain water, rainbow colored umbrellas, and remnants of drowned paper boats adequately mimic Indian monsoon. Whatever deficiencies remain can be easily compensated by these monsoon colored and summer zesty tacos.
Butter shrimp tacos recipe
Level: Easy Preparation time: 15 mins Cooking time: 5 mins Serves: 4
8 flour tortillas/roti
1 lb shrimps, peeled and deveined
1 tbsp butter
1 tbsp olive/canola oil
1 tbsp minced garlic
8-10 cherry tomatoes, halved
1/4 cup chopped cilantro/parsley
salt to taste
cracked black pepper to taste
Heat butter and olive oil in a pan and cook garlic for 30 secs or until fragrant.
Add shrimps and cook until done, approximately 2-3 minutes.
And tomatoes and fresh herbs, season with salt and pepper and remove from heat.
Divide the filling evenly among the tortillas (I like to heat them a little) and top with mango salsa (recipe follows).
Mango Salsa recipe
1 mango, peeled and diced
1 tablespoon finely chopped jalapeno
1/4 cup chopped onion
1 tablespoon lime juice
1/3 cup chopped cilantro leaves
salt to taste
a dash of hot sauce (optional)
Mix everything in a bowl and serve.