Three Things

Shrimp tacos with avocado cream, the TV-book-podcast report, a cooking class with yours truly

Good morning eaters and readers! Today’s dispatch is brought to you by Bonne Maman Jam Jars and all the infinite ways to use them, including last week’s to-go breakfast parfait (Greek yogurt, homemade berry compote, Grape Nuts*, honey), consumed at 70 mph on I-95 at 5:30 am, as we hurtled our way towards South Carolina…where I will remain for the rest of the month. The girls are also on break, so flew down to meet us from their respective corners of the country and alas, the band is back together. Here are this week’s Three Things…

*no hating on grape nuts in my safe space please

1. Shrimp Tacos with Cabbage and Spicy Avocado Cream

Remember winter? On this sunny, second day of spring, as I trade in my boots for Birkenstocks, I already feel like it’s shrinking away in the rearview mirror. (I am so easily fooled by you, South Carolina!) Also helping things along are these decidedly warm-weather tacos we ate for dinner last night, which made excellent use of the otherworldly shrimp down here. As always, the goal with shrimp this fresh (or any fish or any in-season anything) is to keep things simple, which you should feel free to interpret as be as lazy as possible. I wasn’t planning on the spicy avocado cream until the last minute when I spied a charred poblano-serrano sauce on Marcela Valladolid’s instagram (she’s an excellent follow, btw) and started scavenging the kitchen looking for anything to achieve that color. Success.

Shrimp Tacos with Cabbage and Spicy Avocado Cream

kosher salt
1 1/2 pounds shrimp, shelled and rinsed
8 small tortillas (we used 6-inch corn tortillas, but flour would be fine, too)
1 cup cabbage (any kind: savoy, green, red), shredded
spicy avocado cream (below)
toppings: minced red onion, cilantro (didn’t have, wished I did), freshly ground black pepper

Bring a medium pot of salted water to a boil and add shrimp. Cook for 3 minutes (exactly) at a rolling boil, drain and run under cold water. Chop roughly.

Prep tortillas: Either grill for a few minutes or, using tongs, flip a few times on a stovetop gas burner, about 1 minute total for each.

Divide shrimp and cabbage between your tortillas. Drizzle with a few dollops of avocado cream, top with desired toppings, and serve.

Spicy Avocado Cream
Makes 1 cup (or 1 Bonne Maman jam jar :)
Use leftover for dip with chips or on sandwiches.

Puree all of the following in a blender until smooth, adding water a tablespoon at a time until it reaches desired consistency. (It should resemble sour cream, but slightly more liquidy.)

1 ripe avocado
1 small jalapeño (seeded and de-pithed as desired for heat; I included one strip of pith with seeds)
1 tablespoon mayo
1/4 cup plain yogurt (or sour cream)
juice from 1 juicy lime
1/4 cup vinegar (red wine, white wine, or distilled)
1/4 cup olive oil
4 scallions (roughly chopped)
1/2 teaspoon kosher salt
some meaningful grinds of black pepper

[PS: Other ideas for dinner tonight if shrimp is not an option: The yogurt-marinated grilled chicken we used to make weekly, picnic chicken, Strawberry-Beet-Bean-Feta Salad on page 70 of The Weekday Vegetarians.]

2. Conspicuous Consumption

Beaches, pools, and eleven-hour road trips mean one thing: Lots of media consumption. Here is the lightning-round rundown. Reading: Mouth to Mouth, by Antoine Wilson (page-turner, loved!); Hamnet, by Maggie O’Farrell (up next), A Visit from The Goon Squad, by Jennifer Egan (Phoebe); Comedy, Comedy, Comedy, Drama, by Bob Odenkirk (Abby) Watching: “Listening to Kenny G,” “Winning Time,” Listening: “The Trojan Horse Affair” (Serial, podcast) She Said, by Jodi Kantor and Megan Twohey (audiobook) And, as long as we’re consuming….Dining: Obstinate Daughter (Sullivan’s Island), Royal Tern (this week; Johns Island, thanks, Ted!), The Hemingway (Johns Island), Kinfolk (Johns Island).

3. Cook with Me

Mark your calendars! I’m so happy to announce that on Sunday April 10, 2022 at 5:00 ET (via Zoom) I’ll be guest-cheffing at Welcome to the Table, an amazing Brooklyn-based organization that raises money to support and protect immigrants. All proceeds from this class will go to Center for Family Life in Sunset Park, Brooklyn, directly to our immigrant neighbors for DACA renewals, citizenship applications, and emergency expenses. I’ll be making my asparagus soup along with a crispy chickpea pancakes (socca), which are great for Easter, Passover, and, of course springtime. (The recipe is also on page 74 of The Weekday Vegetarians for those of you who can’t wait until April.) You can buy tickets here and read more about CFL’s mission here. Hope to see you.

Ukraine Relief Effort: Where To Give

Thank you to those of you who have sent in suggestions for the evolving donation list: Airbnb providing housing for refugees; United Ukrainian American Relief Committee organizing humanitarian aid to war victims; United Help Ukraine providing medical supplies, humanitarian assistance and emergency response; Sunflower of Peace Providing medical and humanitarian aid, distributing first-aid backpacks, medicine, and medical instruments. (Thank you for forwarding, Maggie K.); International Rescue Committee providing sleeping bags, blankets, medical supplies at reception centers on the Ukrainian/Polish border; World Central Kitchen handing hot meals (read: handing dignity, love, comfort) to families across five countries, on all borders. Thank you for anything you can do.

Have a great week.

Jenny