Pagosa Springs resident featured in The Old Farmer’s Almanac cookbook

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By Colleen McMahon
Special to The PREVIEW

Pagosa Springs resident Leslie Shepard’s recipe for Best-Ever Hawaiian Shrimp Tacos is featured in The Old Farmer’s Almanac’s new cookbook, “Reader’s Best Recipes and the Stories Behind Them.” The recipe follows below.

Recipe: Best-Ever Hawaiian Shrimp Tacos

Reader: Leslie Shepard, Pagosa Springs.

Story: “It all started with the pineapple salsa. I originally made it for salmon steaks on rice, and it evolved to many uses. I have to make these once a week now.”

Servings: 4.

Ingredients:

Pineapple Salsa:

1 can (15.5 ounces) blended beans or an equivalent combination of black, pinto and great northern beans, drained

1 pineapple, chopped into small chunks

1/2 bunch fresh cilantro, chopped

Chipotle seasoning, to taste

1/2 cup mango-infused rice vinegar

Shrimp:

1 pound raw shrimp, peeled and deveined, or chicken tenders, or your favorite fish cut into chunks

2 tablespoons olive oil

1 tablespoon McCormick’s Smokehouse Maple seasoning

2 teaspoons garlic powder

2 teaspoons onion salt

1/2 teaspoon chipotle seasoning, or to taste

Wasabi dressing:

1/2 cup ranch dressing

1/2 tablespoon wasabi sauce, or to taste

12 corn tortillas or tacos

Method:

For pineapple salsa: In a bowl, combine beans, pineapple and cilantro. Sprinkle with chipotle seasoning and add vinegar. Mix and set aside.

For shrimp: In a bowl, toss shrimp in oil to coat. Sprinkle with maple seasoning, garlic powder, onion salt and chipotle seasoning. Toss again. In a skillet over medium heat, cook for 5-6 minutes, or until pink.

For wasabi dressing: In a bowl, combine ranch dressing and wasabi sauce.

To assemble: Warm tortillas according to package directions. Dribble wasabi dressing on each, add shrimp and top with salsa.