Normally this is where we’d make some joke about putting the pedal to the metal, but that’s exactly the kind of thing Ditch the Keys Week is dedicated to stopping. Hosted by Ozone Action Days, the idea behind the event is to spread the word about alternate modes of transportation in order to better our air quality.
Ditch the Keys Week launches on May 20 and runs through May 27 with each day dedicated to a green method like biking, carpooling and telecommuting. For more on those events, click here.
Plus, when you sign up to join in, you’ll get deals discounts at various spots around Little Rock like Boulevard Bread Co., E. Leigh’s, Ciao Baci, Community Bakery, Stone’s Throw Brewing and more.
One of the local businesses in that lineup is The Fold, and they’re helping us get pumped for Ditch the Keys Week by sharing a little Shrimp Diablo, naturally.
Shrimp Diablo
The Ingredients:
- 1 lb. shrimp
- 1 pack of flour or corn tortillas (your choice)
- 1 pepper jack cheese
- 1 bunch of cilantro
- 1 bunch of green onion
- 1 1/2 cups of crema
- 1 chipotle pepper
- 1/2 tsp. lime juice
- 1/4 tsp. cayenne
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- salt & pepper to taste
The Instructions:
Sauté shrimp in a pan with extra virgin olive oil and season with salt and pepper.
While those are cooking, make your chipotle crema. Add your crema, chipotle pepper, lime juice, cayenne and garlic powder into a blender. Blend thoroughly.
Once your shrimp are cooked, heat your tortilla in a pan (preferably) or microwave. (Tip: If you microwave, make sure to wrap tortilla in a damp paper towel so that your tortilla doesn’t dry out.)
Build your taco by placing shrimp in tortilla. Top the shrimp with sliced green onion, pepper jack cheese, cilantro and your chipotle crema from the blender. Add salt and pepper to taste.
Chef’s note: This yields 1 – 1 1/5 lbs. of shrimp.
For more information on Ditch the Keys Week, visit the website and join the conversation on Facebook.