Tuesday, February 16, 2010

Dreaming of Mary's

Mary's Fish Camp is one of my favorite restaurants of all time. Located in the heart of West Village, this small seafood haven makes you feel as if you've found a portal to a charming New England fishing town.  The fish is always fresh, the ambiance is cool and casual, the menu is innovative yet simple, and the experience is well worth the wait (they don't accept reservations).  In the Summer we drink beer on their sidewalk and in the Winter we head to Bobo until they're ready for us.

Here is a recipe that reminds me of Mary's shrimp tacos.  Although it's not exact, it gives me a taste of Mary's in my very own home. 

Grilled Shrimp Tacos with Crunchy Slaw topped with Tomatillo Salsa and Avocado

Homemade Tomatillo Salsa:
1/2 pound tomatillos (they're the tomatoes with husks on them)
Cooking spray
2/3 cup chopped green onions (about 4 green onions)
1/4 cup chopped fresh cilantro
3 tablespoons lime juice (about 1 lime)
1/4 teaspoon salt
1/2 jalapeño pepper, seeds removed and chopped
1 garlic clove

To prepare salsa, remove husks and stems from tomatillos. Place tomatillos on a grill rack coated with cooking spray. Grill 10 minutes or until slightly blackened on each side, turning occasionally. Cool completely; coarsely chop. Place tomatillos, onions, and next 5 ingredients (through garlic) in the bowl of a food processor. Pulse 7 times or until coarsely chopped.

1/3 cup mayonnaise
Grated zest of 1 lime
juice from 1 lime
1/2 head green cabbage, cored and shredded, about 4 cups
2 green onions, white and pale parts only, chopped
1 large tomato, seeded and diced

In a bowl, stir together mayonnaise, lime zest and juice. Add the cabbage and green onion. Refrigerate until ready to serve.

1 lb medium peeled and deveined shrimp (I also remove the tails)
1 Tbsp Tabasco
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt

Mix together ingredients and refrigerate until ready to grill.  Heat grill to medium-high heat and coat with cooking spray. Grill shrimp for about 3-4 minutes (turning once) until done. 

Try to find authentic Mexican tortillas at the store.  Heat the tortillas on the grill for one minute per side.  Top each tortilla with 1/4 cup slaw, 2-3 shrimp, tomatillo salsa and slices of avocado. 

My tacos:

Another favorite dish: 
Lobster Roll and Shoe String Fries

PC: Amateur Gourmet(lobster roll), Ontheinside.info (mary's)

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