We’re thrilled you’re joining us for our upcoming virtual wine and food tasting on June 12 with Austin Hope and Albertsons | Vons | Pavillions! Below, you’ll find the full menu and recipes for the evening so you can cook along with us at home.

On the menu: Spicy Shrimp Tacos with Jalapeño Lime Crema, Grilled Queso Fundido Potatoes, and a bright, herby Chimichurri Sauce that ties it all together. Grab your ingredients, chill your wine, and get ready for a delicious night in.

Spicy Shrimp Tacos
with Jalapeño Lime Crema

Ingredients:

  • 1 1/2 lb large shrimp, peeled and deveined
  • 2 tsp extra virgin olive oil
  • 1-2 tbsp Cajun seasoning
  • 1 tbsp fresh thyme
  • kosher salt and black pepper
  • 3 tbsp salted butter
  • 4 cloves of garlic, chopped
  • warm tortillas, hard shells, shredded lettuce. and avocado, for serving

Jalapeno Lime Crema:

  • 6 oz cream cheese, or 1/2 cup sour cream
  • 4 cup candied or pickled jalapeños (see note}
  • 2 tbsp lime juice
  • 4 cup chopped cilantro
  • Cilantro Lime Mango:
  • 1-2 chopped mango
  • 4 cup chopped cilantro
  • zest from 1 lime

Cilantro Lime Mango:

  • 1-2 chopped mango
  • 4 cup chopped cilantro
  • zest from 1 lime

Method:

Preheat the oven to 450°F.

On a baking sheet, toss the shrimp with olive oil, Cajun seasoning, thyme, and a pinch each of salt and pepper. Arrange in a single layer. Roast 6-8 minutes or until the shrimp is cooked. During the last minute, pull the shrimp out, and add the butter and garlic. Switch the oven to broil and broil until lightly charred. Set the shrimp aside.

To make the crema, mix all ingredients in a bowl. Taste, adding more jalapeños as desired.

To make the mango salsa, toss everything in a bowl and add a pinch of sea salt.

Spread/drizzle the cream onto the taco shells, I use hard. Stuff the lettuce, avocado, and shrimp into each shell. Top with additional cream and cilantro. Then I like to wrap my hard shell tacos with a warmed soft tortilla.

Chimichurri Sauce

Ingredients:

  • 1 small shallot, cut into wedges
  • ¾ cup fresh flat-leaf parsley leaves
  • 2 garlic cloves
  • 1 tablespoon fresh oregano leaves
  • ¾ teaspoons kosher salt, plus more to taste 
  • 1 teaspoon freshly cracked black pepper 
  • ¾ cup extra-virgin olive oil 
  • ¼ cup red wine vinegar 
  • ½ teaspoon red pepper flakes

Method:

Add the shallot, parsley, garlic, oregano, salt, and pepper to a food processor. Pulse until well combined, but still slightly chunky . 

Transfer the mixture to a small bowl. Add the oil, vinegar, and red pepper flakes. Stir to combine . 

Store refrigerated in an airtight container for up to 2 weeks.

Grilled Queso Fundido Potatoes

Ingredients:

  • 2 pounds baby potatoes, halved
  • 4 tablespoons unsalted butter, diced
  • 1 teaspoon kosher or coarse sea salt, or to taste 
  • ½ teaspoon freshly ground black pepper, or to taste ½ pound smoked Kielbasa, or another cooked sausage 1 pound Oaxaca cheese, shredded 
  • ½ cup Mexican crema, or to taste
  • ¼ cup crumbled Cotija cheese, or to taste
  • ½ cup crisp and browned chopped bacon
  • ¼ cup chopped fresh chives, or to taste
  • Ground dried piquín chile, or chiltepín chile or red chili flakes

Method:

Preheat the grill to medium or medium-high. 

Place the potatoes in the middle of a large piece of aluminum foil. Top with butter, salt, and pepper. Close the aluminum foil and completely seal the edges as if folding an envelope (or twisting the edges of an empanada). Place on the grill, close the lid, and cook for 15 minutes, until potatoes are cooked, soft and a sharp knife can cut through any one piece. 

Place the Kielbasa on the grill, turning until lightly browned on both sides, about 2 to 3 minutes per side. Remove from the grill and cut into bite-sized pieces. 

Remove the potato packet and open it carefully. Add the kielbasa pieces and cover entirely with the Oaxaca cheese. Close the packet again, place it on the grill, and close the lid. Let it cook for 15 to 20 more minutes, until the cheese has completely melted. 

Remove the packet from the grill, open it and dress it with the crema, Cotija, bacon, chives and ground piquín. Bring it to the center of the table and share!

Your Shopping List

🦐 Protein

  • 1 ½ lb large shrimp, peeled and deveined
  • ½ lb smoked Kielbasa (or other cooked sausage)
  • ½ cup crisp and browned chopped bacon
  • 3lbs Bone in Ribeye, sliced thinly

🧀 Dairy

  • 6 oz cream cheese or ½ cup sour cream
  • 3 tbsp salted butter
  • 4 tbsp unsalted butter, diced
  • 1 lb Oaxaca cheese, shredded
  • ½ cup Mexican crema (or to taste)
  • ¼ cup crumbled Cotija cheese (or to taste)

🥬 Produce

  • 1–2 mangoes, chopped
  • 4 cloves garlic, chopped
  • 2 additional garlic cloves (for chimichurri)
  • 1 small shallot, cut into wedges
  • 1 tbsp fresh thyme
  • ¾ cup fresh flat-leaf parsley leaves
  • 1 tbsp fresh oregano leaves
  • 4 cups chopped cilantro (used in multiple components)
  • 1–2 jalapeños, candied or pickled (~¼ cup, chopped)
  • 1 lime (for zest and juice)
  • Avocado, for serving
  • Shredded lettuce, for serving
  • ¼ cup chopped fresh chives
  • 2 lb baby potatoes, halved

🌮 Pantry/Staples

  • Warm tortillas or hard shells
  • 1–2 tbsp Cajun seasoning
  • Kosher salt and freshly ground black pepper
  • ¾ tsp kosher salt (plus more to taste)
  • 1 tsp freshly cracked black pepper
  • ½ tsp red pepper flakes (or dried piquín, chiltepín, or red chili flakes)
  • 1 tsp kosher or coarse sea salt (or to taste)
  • ¾ cup extra-virgin olive oil
  • 2 tsp extra virgin olive oil (for shrimp)
  • ¼ cup red wine vinegar

🍷 Wine Pairings

  • Liberty School Reserve Cabernet Sauvignon
  • Austin Cabernet Sauvignon
  • Austin Hope Cabernet Sauvignon
  • Quest Cabernet Franc
  • J Dusi Pinot Grigio
  • J Dusi Zinfandel – Dante Vineyard