Quick Fire Winner

On Saturday, K107.1 had the pleasure of hosting the MPTC Quick Fire Grill Challenge at the Community Stage at Fondue Fest in downtown Fond du Lac. Three MPTC students, Jake, Mike and Samantha, cooked up a signature dish using three key ingredients from Fond du Lac Seafood Co. and Cujak's Wine Market.

While all three dishes were incredible, Samantha edged out the two boys with her shrimp tacos. The judges loved her unique use of the ingredients as well as the overall presentation and taste. If you missed out, you can now make these tacos at home for the family tonight! Just follow the directions below and you're family will have a new favorite dinner! You can also find more pictures from Fondue Fest at the K107.1 Community Photo Gallery.

Ingredients:

twelve 10-15 count shrimp

4 limes

3/4 cup chardonnay

3/4 cup olive oil

1 mango

4 skewers (soaked in water for at least 1-2 hours)

1 yellow bell pepper

1 red bell pepper

1/2 yellow onion

1 clove of garlic minced

1 avocado

4 tortillas

8 oz sour cream

1 jalapeno minced

2 T fresh cilantro chopped

salt and pepper to taste

Peal and devein the shrimp and cut the mango into 1/2 inch chucks. Put three shrimp and two chucks of mango on each skewer and place them in a shallow pan. Squeeze two limes into a bowl with 1/2 cup of the chardonnay, 1/2 cup of olive oil and salt and pepper. Whisk all of it together and pour it over the shrimp. You can do this a day ahead of time if you prefer and marinate them over night. Mix together the sour cream, jalapeño, cilantro and one squeezed lime. Set aside. Place both the yellow and red pepper on an open flame on the grill and char on all sides. Then place them into a bowl of ice water and peal them. Slice both the peppers and onion into strips. Heat a sauté pan with 1/4 cup of the olive oil, when hot add the peppers, onion and garlic. Sauté until you have reached your desired doneness and then deglaze with 1/4 cup of chardonnay. Set aside. Slice the avocado into strips and set aside. Grill the shrimp on each side until done about 2-3 minutes each side depending on the heat of the grill. While the shrimp are on the grill spread a little olive oil on the tortilla shells and grill them until crisp but not burnt. Then assemble and use the last lime to squeeze on top of the tacos and enjoy!

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