Shopper’s Corner customer spotlight: Tendo Kironde

For Tendo Kironde, a pediatrician and resident of Santa Cruz, shopping local is a top priority. When he and his family moved to the area four years ago, they discovered Shopper’s Corner, a family-owned market that quickly became their favorite.

Kironde was drawn to the ambiance and community feel of Shopper’s, recognizing it as a local staple. As a family-owned business, he feels that Shopper’s management takes pride in their store.

In addition to the welcoming atmosphere, Kironde also praises Shopper’s for its fresh seafood, pasta selection, and commitment to featuring local products such as Watsonville produce, Sumano’s bread, Gizdich pies, Roberto’s salsa, Glaum eggs, and Driscoll berries.

(Paul Eisenberg)

For Kironde, Shopper’s is also a family-friendly market. The staff is always friendly and welcoming to his two sons, and he appreciates their hard work, especially during the pandemic.

Kironde recommends Shopper’s Corner to anyone new to the area, praising it as the best market in Santa Cruz, and even suggests grabbing a Shopper’s hat as a souvenir.

As a long-time customer, Kironde’s experience at Shopper’s Corner is a testament to the store’s commitment to its customers, community, and local businesses.

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Get to know Tendo Kironde

Tendo Kironde, 4-Year Customer, Santa Cruz
Occupation: Pediatrician
Hobbies: Playing guitar, hiking with my kids; the beach, cooking

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Shopper’s Recipe of the Week

Prawn Tacos with Lime-Avocado Salsa

Ingredients

• 1 just-ripe avocado, stoned, peeled, finely chopped
• 1/4 cup finely chopped coriander
• 1 red bird’s eye chili (optional), seeded, finely chopped
• 2-1/2 tbsp lime juice
• 1-1/2 lb medium prawns, peeled & deveined
• 1 tbsp olive oil
• 1 tbsp Mexican seasoning
• 12 small flour tortillas
• 1/2 cup mayonnaise
• 1 tsp smoked paprika
• 1/4 red cabbage, finely shredded
• 1 carrot, peeled, cut into matchsticks
• 2 radishes, thinly sliced

Directions

Step 1: Combine the avocado, coriander, chili, if using, and 1-1/ 2tablespoons of the lime juice in a bowl. Season. Set aside for 10 minutes to develop the flavors.

Step 2: Combine the prawns, oil and Mexican seasoning in a medium bowl. Heat a large frying pan over high heat. Cook the prawns, turning, for 5 minutes or until prawns change color and curl.

Step 3: Meanwhile, heat the tortillas following packet directions.

Step 4: Combine mayonnaise, paprika and remaining lime juice in a bowl. Season.

Step 5: Divide the tortillas among the serving plates. Divide the cabbage, carrot, radishes and lime-avocadosalsa among the tortillas. Top with the prawns. Drizzle with the mayonnaise mixture.