Fish & Seafood, Lent, Mexican, Savory

Chili lime Shrimp

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I have said this before and I will say it again, I love shrimp tacos! The only problem is that my husband is a hard-shell-beef-taco purist and, in my opinion, tacos are a social food.  It is rather sad to have all the elaborate fixings just for one!  Nevertheless, in grad-school, when I would have to cook for one, I would make simple small-batch shrimp tacos, but it never really “feels” the same.  So, I rarely get to eat shrimp tacos, unless we go out for Mexican food.  Yesterday was Cinco de Mayo and I love “occasion” cooking.  Obviously, we had tacos–my husband made beef ones and I made myself some shrimp tacos, only because we had cooked shrimp for “cocktail” sauce in the freezer.  I wanted to make a warm dressing to sautee the already cooked shrimp in, hence this recipe.  This is a super quick preparation and packs a punch for pre-cooked shrimp.  They were delicious, and my only complaint was that I wish I had soft-shells!

Ingredients:

2 Tbsp of chopped scallions, only the white and light green parts.  Save the green tops for garnish

1 Tbsp of olive oil

1 tsp of ground cumin

1 tsp of chipotle chili powder

1/2 tsp garlic powder

1/4 tsp of salt

1 and 1/2 Tbsp of fresh lime juice

1 Tbsp of water

16-18 medium-sized pre-cooked shrimp.

Method:

Heat oil in a skillet on medium-high heat.

Add all the scallions and spices.  Bloom the spices with the scallions in the oil for 2-3 minutes.

 

Add the shrimp, lime juice, and water and cook for an additional 3 minutes till the liquid reduces to create a “dry” sauce.

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Remove from heat, you don’t want the already cooked shrimp to cook any longer, they will become really rubbery.  If you were starting with raw shrimp (which I would have preferred) cook till the shrimps are pink in color.

 

Garnish with chopped green scallions and get ready to stuff those tacos !!

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Mexican, Savory

Shrimp Tacos

 

taco 1

I like soft seafood tacos.  I don’t get to eat them often, but recently I was really craving it. So here is a quick take on it.  Most of them are store bought ingredients.  I just spent time cooking the shrimp.  Then it is just a matter of assembling and eating !!!

For the Shrimp:

1lb of peeled and deveined shrimp.  Toss with zest and juice of 1 lime ,1tsp of salt, 2tsp of cumin, garlic powder and chilli powder.

Saute shrimp with some chopped scallions, till shrimp is pink.

To assemble tacos, I like the mini-flat bottom flour tortilla shells.  You can use whatever shell you like.  I put some store bought raw coleslaw, then a layer of salsa.  Next came the shrimp, 2-3 per taco.  I topped it with some guacamole and you are ready to eat !  You can add cheese, sour cream radishes or whatever you like.

Enjoy !

 

taco 2

Mexican, Quick Dinner, Savory

Super Speedy Stuffed Peppers

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This is a great recipe for when you are trying to clean out your fridge.  With just a few ingredients you can put dinner on the table in a snap!

Ingredients:

1/2 pound ground meat/poultry ( I had beef)

1 can of corn

2 medium-sized bell peppers ( I actually had 1 whole one and a half )

1/2 yellow onion, diced.

Taco sauce of your choice

Garlic powder, Chilli powder, oregano, salt and pepper to taste

1/2 cup shredded mexican blend cheese

1/4 cup bread crumbs

oil for cooking

Method:

Heat oil in a skillet and saute onions and beef with browned

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Add the seasonings and corn and cook till the raw smell of the seasonings go away.

Add the taco sauce, about 1/4 -1/2 cup, stir in and take off heat.  The sauce acts as a binder, so add as much as you want.  The amount will vary based on the amount of fat that comes out of your filling of choice.  For example, lean ground turkey might need more sauce than a 80-20 ground beef mixture.  if you do not have taco sauce, you can use salsa.

Allow the filling to cool

Preheat oven to 375.

Mix the cheese and breadcrumbs together and set aside.

Cut the peppers and remove the ribs and seeds to create a cavity that you can fill.  I like to cut it length-wise.

Fill the peppers with the meat and corn mixture and top with the cheese and bread crumbs

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Place peppers in a baking dish and drizzle a little bit of oil on the top.

 

Bake for 20 mins till golden brown

Serve hot, with a knife and fork.  It will get messy !IMG_1953

Cookies, Sweet

Mexican Hot-Chocolate cookies

Happy Cinco de Mayo !!!!! A classmate from grad school is throwing a party at his house tonight and I thought I would bring these over.  Cookies are easy, portable and always a hit at cookouts–I thought, when is doubt, bring cookies ! Thank you Martha Stewart for the recipe.  I actually halved it and the dough still made 48 cookies !  Enjoy!

Ingredients

1 1/8 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoons cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon coarse salt

1 stick unsalted butter, room temperature

2/3 cups sugar

1 large egg

1 teaspoons cinnamon

A dash of cayenne pepper (Martha used chili powder)

Extra sugar and cinnamon to roll the cookies in.

Method:

Preheat oven to 400 degrees.

In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, cinnamon and cayenne and salt.

 

In a large bowl, using an electric mixer, beat butter and sugar till creamy and fluffy.

Add eggs and beat to combine.

With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine some sugar and cinnamon.

Form ½” balls of dough and roll in cinnamon-sugar mixture.

Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through.

Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.

 

Store in an airtight container, up to 1 week.