I say ‘last minute’ because I really didn’t have a plan tonight. Well, I kind of had a plan, but then it was extremely rainy, and also we went out to dinner last night, and the quantity of cheese and fancy fish on hand wasn’t really enough to constitute a meal, per se. I also forgot that Karin doesn’t eat fish (or is it just shellfish? not sure) and had planned to do something shrimp-y. So you see, there were problems.
It all worked out just fine, though. Karin had picked up a salad from Plum Market while out being a grocery store tourist, so she was all set. I had been kicking around the idea of roasting shrimp using this basic recipe from the Barefoot Contessa, so I quickly thawed some shrimp, lined a roasting pan with tinfoil, drizzled the shrimp with olive oil and salt and pepper, then popped them in the toaster oven (oh beautiful Cuisinart oven) for about 7 minutes. We filled warmed tortillas with the shrimp and a bit of plain Greek yogurt, then topped them with leftover coleslaw from Sunday’s pork. The tart spiciness of the coleslaw nicely balanced the sweetness of the shrimp, and the Greek yogurt mellowed out the extremes of both flavors.
This was such an easy dinner – from start to finish, about 45 minutes, including time to thaw the shrimp – and I suspect you’ll be seeing it on the menu again soon, especially if we can source the local shrimp we keep hearing about.