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Tuesday, June 26, 2012

Shrimp Tacos with Pickled Red-Onion Salad


I found an amazing recipe today in Food and Wine magazine, from chef Dean Fearing of Dallas. I was intrigued to see barbeque sauce accompanied by pickled onion and orange all in the same recipe. To my surprise, I was blown away by the genius of the pairing. The pickled salad is sweet and tangy from the vinegar while the barbeque sauce is sweet and smokey, and full-bodied in flavor next to the light and refreshing citrus vinaigrette. The dish is well balanced and perfect for summer. I added avocado to my salad in substitution for the mango noted in the recipe, which I prefer. I think the dish needs that creamy rich component, hence the avocado. 


Click here for the recipe

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