April 6, 2012
It’s opening day for the Houston Astros baseball team and chef Jason Kohler shows food radio talk show host Cleverley Stone some of the healthy and delicious dishes that will be available for fans at the new Green Fork restaurant at Minute Maid Park, including three different salads for just $8. Chef Kohler demonstrates how to make the new Smoked Shrimp Taco dish. And Craig Biggio stops by to taste the taco … well, sort of.
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Smoked Shrimp Tacos
Source: Chef Jason Kohler, Minute Maid Park (where Houston Astros play)
Makes 6 tacos
- 1 pound Fresh Gulf Shrimp, Peeled, Deveined
- 1/2 cup Mesquite Wood Chips
- 2 cups Water or 1 Bottle of Beer (your choice)
- 4 tbs Cilantro, Chopped
- 2 Cloves Garlic
- 2 teaspoons Lime Juice
- 1 teaspoon Serrano Pepper, Roasted, Chopped
- 1 tbs Olive Oil
- Salt & Pepper To taste
- 6 Corn Tortillas
- 3 ounces Cilantro Jicama Slaw (or your choice of cole slaw)
- 3 ounces Mango Habanero Chutney (or your choice of sauce/chutney)
- Soak wood chips in water or beer for at least 30 minutes.
- Marinate shrimp in cilantro, garlic, oil for one hour.
- Smoke shrimp over low heat for 4 to 6 minutes, do not over cook.
- Fill warmed tortillas with shrimp and slaw.
- Top tacos with chutney and fresh squeezed lime juice.
. Add roasted sweet corn and poblano peppers to the jicama slaw.
. Substitute lobster, crab meat, or scallops for gulf shrimp.
. Replace serrano with habanero or ghost peppers for an intense heat.
. Fry tortillas in coconut oil for an authentic crispy crunch.