a cure for the winter blues....

so the winter blues and cold weather got you down? bring a little spring and warmth into your home with some wonderful food that will take you south of the border! ahhhhh, i can feel the sunshine now!
a simple meal of grilled shrimp tacos, roasted corn, fressh guacamole and chips and of course a nice beer or if your feelin' fruity an icy margarita.
shrimp and corn are two great ideas when the weather is cold and you want the spring flavors, but they are not available. Frozen shrimp and corn work perfect in these recipes and then when it really warms up you can use the recipes for fresh ingredients as well. although you can usually find shrimp in your seafood case at the local grocery store year round.

Grilled Shrimp Tacos

• 1/2 cup sour cream
• 1/2 teaspoon each, ground cumin and chili powder
  
• 1 1/2 pounds large shrimp, peeled (if using frozen, defrost in refrig overnight or run under cold water until thawed)
  
• 3 tablespoons butter, melted (can substitute olive oil or other oil of choice)
  
• 2 large garlic cloves, minced
• 4 limes, cut into quarters
• 1/2 teaspoon kosher salt
• 8 6-inch corn tortillas
• 2 to 3 cups finely shredded green cabbage
• bottled green tomatillo salsa

Directions

1. Whisk together the sour cream, and tomatillo salsa. Set aside.
2. In a small bowl, combine the butter (oil if using) and garlic, cumin and chili powder.
3. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
4. Place shrimp in a bowl and coat with garlic butter mixture. Sprinkle with Salt and Pepper to taste. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill.
5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
6. To serve, divide shrimp evenly among the tortillas. Top with the cabbage, sour cream tomatillo salsa, and a spritz of grilled lime.
7. Rainy-day method: Broil the shrimp and limes about 4 inches from the heat using the Total Times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes

I serve this with roasted corn, when the weather is warm and corn on the cob is in season, i brush with melted butter, and throw them right on the grill and char them. add some salt and chili powder or dried pic de gallo seasoning and they are good to go. so here is my winter time trick to have that same great summer flavor.

Roasted Winter Corn

1 bag frozen white sweet corn (thawed, doesn't have to be completely thawed)
3 tbls melted butter
salt and pepper (optional)
chili powder or pico de gallo (optional)

1. preheat broiler and line a sheet pan with foil and spray with cooking spray.
2. mix corn and butter in a bowl.
3. spread on baking sheet and place under the broiler. time in 5 min increments and stir each time you check the corn. the corn should start to brown in about 15 mins, give or take the intensity of your broiler and the proximity of the pan to it. when it is colored to your liking, remove and pour into bowl. season to your liking, salt, pepper, spice....

no summer time, south of the border meal is complete with out your favorite salsa, guacamole and chips and of course a nice cold drink.
so don't let the weather bring you down, turn on the heat and sunshine with some great latin music, some fun food and enjoy your winter break. who cares if you have to eat it fireside!