Gulf Shrimp Aguachile & Change in the Air!

I'm happy to announce that there will be some changes happening with The Seasonal Plate over the next few months. First of all, I'm taking a food photography course in Seattle this summer which will give me an opportunity to play with my food and my camera! I hope to use these new skills to take better photos that will highlight the wonderful produce growing around here...well, when it isn't 103 degrees anyway. 

The biggest change will happen in September when The Seasonal Plate becomes Austin In Season. I will be highlighting seasonal produce, local farms, activities and events around Austin and The Hill Country with a focus on family and seasonal living. 


But, for now, clear your calendar this Friday night and try this Gulf Shrimp Aquachile recipe!


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 Mexican food is by far my favorite type of food. Much of it is naturally gluten and dairy free and this dish has to be one of the easiest ones we've made in a while. Peppers, cucumbers and okra are one of the only things growing in this heat and this recipe utilizes both peppers and cucumbers and comes together so quickly that you'll be celebrating Friday with a margarita in no time. 

We couldn't believe the amazing flavor of the aguachile when we put this dish together and found ourselves raiding the kitchen for anything that we could add to the remaining sauce to soak it up! Avocados worked quite well and so did tortilla chips. 

 Serve it up with some sliced avocados, chips (We love El Milagro or Way Better Snacks) and salsa, a quick cucumber salad, or maybe some elote. 

***If you have kids at home, leave the peppers out when blending the ingredients and pull a little out for them and then add the peppers for the rest. Our little guy loved this recipe. 

Gulf Shrimp Aquachile

Adapted from Dos Caminos Mexican Street Food by Ivy Stark with Joanna Pruess

1 lb. Gulf shrimp, peeled and de-veined then poached or steamed 

2 cups fresh squeezed lime juice (we used what we had on had which was a combination of freshly squeezed orange juice, lime juice and Meyer lemon juice)

1 large or 2 small cucumbers, peeled and seeded

1 cayenne pepper with seeds if you like some heat or 4 serrano chiles, seeded (ours came from my parents' garden)

1 chicken or vegetable bouillion cube

1 tablespoon chopped mint leaves (our garden)

1 tablespoon chopped cilantro leaves

1 (500 mg) vitamin C tablet (helps to make the aquachile green)

1 small red onion, thinly sliced for garnish

mint and cilantro leaves for garnish

3-4 radishes, julienned for garnish

1 small cucumber, julienned for garnish (Johnson's Backyard Garden)

1. Steam shrimp for 1-2 minutes or until pink in a sauce pot with a steamer basket. Make sure water does not touch the steamer basket. Steaming the shrimp makes them nice and plump and great with this dish. 

2. In a blender, add the citrus juice, cucumbers, peppers, mint and cilantro leaves, vitamin C tablet and boullion cube. Blend on high and strain into a bowl. 

3. To plate, stack the shrimp in the middle of a low bowl and add garnish to the top of the shrimp tower. With a spoon, measuring cup or gravy boat, pour the aguachile around the shrimp tower as if to make a moat. Serve immediately. 

Now try not to drink the remaining aquachile. You know you want to.