Recipe: Shrimp Tinga Tacos & Pistachio Guac from Sonoma County

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

Shrimp Tinga Tacos with Pistachio Guacamole

One of the first recipes featured on their new virtual Quarantine Kitchen series, Chef Shane McAnelly – of Sonoma County restaurants Chalkboard and Brass Rabbit – has cooked up some Shrimp Tinga Tacos with Pistachio Guacamole. Given that pretty much anything coming out of California Wine Country is worth a try, we’ve sourced this recipe which serves up to 4 people (or 2, if you’re really hungry). McAnelley also suggests a Bricoleur’s 2018 Viognier is a go-to pairing that plays delightfully with the spiciness of the prawns.

Ingredients – Pistachio Guacamole

• 4 ripe avocado, medium diced
• 1/2 small yellow onion, small diced
• 1 jalapeño pepper, seeds removed fine diced
• 2 sprigs coriander, chopped
• 3 limes, juiced
• ½ cup pistachios, chopped
• 1 bag tortilla chips
• Salt to taste

Method – Pistachio Guacamole

1. Cut the avocados in half, remove the pits. While the avocados are still in the skin, cut thick slices both ways to create a medium dice. Once all avocados are cut use a spoon to remove the flesh from the skin and put into a medium mixing bowl.
2. Cut the onion in half and dice one half small and add to the mixing bowl, reserving the other half for the prawns.
3. Stand the jalapeño up on your cutting board holding the stem up with the tip touching the cutting board.
4. Cut 4 sides of the pepper, flesh only, careful not to cut the seeds. Cut these sides into fine dice. Add to bowl.
5. Chop coriander and add to the bowl.
6. Cut limes in half and, using a lime or lemon juicer, squeeze the juice into the bowl.
7. Rough chop the pistachios and add them to the bowl.
8. Using a whisk, smash the ingredients in the bowl together until preferred consistency. For chunkier guacamole smash less, for smoother guacamole smash more.
9. Season with salt to desired flavor.

Ingredients – Tacos

• ½ kg white prawns, peeled and deveined, tail off size 16-20 or 21-25
• ½ small yellow onion, cut in thin strips
• 1 can of tomato, whole or diced
• 1 canned chipotle pepper
• 2 cloves
• 1/8 teaspoon cinnamon
• 1 tablespoon brown sugar
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil
• Salt to taste

Method – Tacos

1. Peel prawns and remove the tail. Cut along the back of the prawn meat to expose the black vein and remove it (or buy prawns that are already peeled and deveined)
2. Use the remaining half of onion from the guacamole, cut it into thin long strips.
3. In a blender add the tomato, 1 single chipotle pepper, cloves, cinnamon, brown sugar, and red wine vinegar. Blend on high until very smooth
4. Heat a large saute pan over medium-high heat. Add the olive oil and onions and cook until they become translucent, about 3-5 minutes.
5. Add the prawns and cook until they start to turn from grey to white-ish pink.
6. Add the contents of the blender and bring to a simmer.
7. Turn heat to low and cook 3 minutes until prawns are cooked through.
8. Season with salt to taste.

Ingredients – Radish Slaw

• 1/2 small red onion, cut in very thin strips
• 1 medium watermelon radish peeled, cut in very thin strips (if using red radish no need to peel)
• 1 jalapeño pepper, no seeds cut into thin strips
• 2 sprigs coriander, chopped
• 2 limes, juiced
• Salt to taste

Method – Radish Slaw

1. Cut the onion, radish, and jalapeño into thin strips.
2.  Once the vegetables are cut add them to a medium-sized mixing bowl.
3. Chop coriander and add to the bowl.
4. Add lime juice to the bowl and season with salt.

Ingredients – Lime Crema

• 1 lime, juiced
• ‘½ cup sour cream
• Salt to taste

Method –  Lime Crema

1. In a small mixing bowl mix the lime juice and the sour cream.
2. Salt to taste.

Method – Serving

Finish them off with Corn or flour tortillas as needed, or lettuce wrap. Warm tortillas in a sauté pan. For each tortilla place 2-3 prawns and some of the tomato sauce you cooked them in. Add a dollop of the lime crema and a little bit of the radish slaw. Enjoy with the chips and guacamole.