Sunday, September 4, 2011

Shrimp, Avocado & Primal Tortillas

I thought it appropriate to share a grilled recipe this weekend, in honor of the quickly fleeting days of summer.

First the caveman and I grilled some shrimp that I first marinated in lime, cilantro, olive oil and garlic. Yum!

Then I made some guacamole with fresh salsa mixed in, heavy on the garlic and jalapeno. You'll note in the photo that I did also have some Trader Joe's crumbled feta at the table. Other than Greek yogurt I'll confess that feta and bleu cheese are the two dairy items I do still incorporate in my diet, which seems to work with my digestion and most definitely my taste buds!

The part of the meal I was most excited about was giving the Primal Tex-Mex Tortilla recipe from Mark's Daily Apple a try. I've been gluten-free for a while, so though I don't really miss too many bread products I do get a craving for corn tortillas when I'm eating flavors like avocado, cilantro and the like. I used to make my own fried tortilla chips, or would serve delicious crab nachos served on store-bought chips.

On the plus side, we really enjoyed the flavor of the tortillas. They cooked up easily without being too fragile or falling apart. I only wish, though, they could have turned out less like a pancake and more like a proper tortilla. Their texture is kind of spongey, definitely more like a crepe or pancake (there was definitely no wrapping any filling inside of these!)

I think I would make the recipe again, but I will confess it wasn't a slam dunk for me. I read through the comments on Mark's original post and someone suggested using only egg white to yield a more sturdy tortilla. I did pick up some ghee today at Whole Foods and think maybe cooking them in the ghee might work too...