My husband Paul is a car designer. We met in Detroit when I moved to work as a copywriter in a major advertising company… 2 years later we were married and off to Japan. After one child and four years in Tokyo we moved to Monza, Italy…. 2 years later we came to Los Angeles, a place I fell in love with. I never wanted to move to LA and thought that there was a big superficial mentality with botox romances and boob injection dreams… well that is the reality but there is much more. After almost 4- years living here, I love it and I love our Edward Fickett modernist 1950s home we bought a year ago in San Pedro, it’s time to move. My husband found a better more fullfilling job in Detroit!
I’m thinking food is such a part of me that the food I make will reflect the move and then life in Detroit! Maybe I will call it Deliciously Detroit or Detroit Deliciously!
I hope you enjoy this new section to my blog.
This is a really simple dish. Basically take a bunch of shrimp, toss them in cilantro. Heat up a pan with olive oil. Toss in shrimp, garlic and cilantro, cook till opaque, add in diced tomatoes or halved cherry tomatoes at last-minute, just to warm up. Meanwhile heat up tortillas as you usually do. We just heat one by one on a frying pan with nothing in it, note, be careful, you could ruin your pan as we have. It beveled under the heat but we also have an annoying electric stove top. Anyway, add the shrimp, fresh squeezed lime wedge, a piece of avocado if you have one, some sour cream if you have, to your tortilla and voila, a lovely bite of mexicana americana Alla Karine and Paul. Actually, I have to say this was Paul’s recipe he discovered from a friend while living in an artist loft in downtown Detroit.
18 or so shrimp for 2 people about 3 tortillas each
6 flour tortillas
1 avocado sliced in 6 pieces-one piece per tortilla
a bunch of cilantro
a handful of cherry tomatoes or 2 plum tomatoes diced
2 tablespoons sour cream-preferable full fat!
you can add some hot peppers too