Food, Wine, Rock & Roll

Part food blog, part jam session

This is another recipe that I decided to adapt the original into something more along my style and taste.  It originally called for red snapper fillets but, as I am not a huge fan of fish, I decided to change it to shrimp and it worked beautifully.  It also originally called for corn tortillas but I use flour tortillas warmed on the grill.  This is a pretty simple dish to cook but is so full of flavor that it seems much more complicated.  If there is any crema leftover, it can be saved for up to a week and can be used with other Mexican dishes (I really like to put it on nachos for a quick lunch).



  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced


  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 pound peeled & de-veined shrimp
  • 1 tablespoon olive oil
  • Flour (or corn, depending on preference) tortillas
  • Butter or margarine
  • Shredded cabbage or lettuce



Combine first 8 ingredients in a small bowl.  Allow to sit in refrigerator 10-15 minutes.

Grilled Tortillas:

Preheat grill to medium heat (350-400 degrees).

Very lightly spread butter (you can also use spray butter) one side of each tortilla.  Tightly wrap stacked tortillas in aluminum foil.

Place tortillas on grill and cook each side for 5-7 minutes.


Combine cumin through garlic powder in a bowl with shrimp.  Toss spice and shrimp mixture to evenly coat shrimp.

In a large skillet, allow olive oil to warm over medium heat.  Place spiced shrimp in skillet and cook until shrimp are cooked through, about 3-5 minutes.

Divide the shrimp evenly among tortillas, and top each with cabbage/lettuce and crema.


While this dish does go well with any lighter Mexican beer such as Dos Equis, Sol, or Corona, I have found that the delicacy of the shrimp and the smoothness of the crema lends itself more to a slightly sweeter white wine.  I particularly like Clayhouse Vinyard’s Sauvignon Blanc.  It’s light, fruity taste is a nice complement to the spice in the shrimp.


I am currently in love with Jack Johnson.  He is an amazing singer-songwriter whose smooth voice and acoustic guitar combine beautifully with the cooking of this dish.  My favorite album to groove to while making this is Brushfire Fairytales.

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