A summery take on tacos
Question: What do you get when you cross a Lowcountry boil and a taco bar? Answer: Deliciously flavored shrimp tacos and sumptuous corn on the cob, which also equals a party!
We have always loved a “buffet style” taco bar as party food, and this recipe is even more fun. We've taken a Lowcountry boil (traditionally corn, shrimp, potatoes and link sausages) and crossed it with a traditional taco bar. We like to serve it family-style on platters at a common table. This meal is fresh, it screams summer and, by the way, it takes only 20 minutes -- almost no matter how many guests you've invited!
We rely on already prepared salsa, guacamole and already shredded cheeses, so preparing the toppings is as simple as opening a few packages. People peel their own shrimp as they build their tacos. Passing the platters at the table is part of the fun.
Be sure to provide a few empty bowls scattered about the table for shrimp tails and peels and discarded lime slices. Put out a bucket of ice-cold beer and baskets of chips, and call it a party.
Suggested menu: Lowcountry Shrimp Tacos and Corn and all the fixings with ice-cold beer.
Ÿ Beverly Mills and Alicia Ross are co-authors of “Desperation Dinners!” Write them at Desperation Dinners, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or tellus@kitchenscoop.com. More at the Desperation Dinners website, kitchenscoop.com.