Dinners

Recipe—Shrimp Tacos

Seafood and Mexican are a match made in heaven. Throw in a margarita or Corona with lime and I am in heaven! For how delicious this recipe is you would think it would take longer to make, but that is not the case. It is relatively easy and comes together very quickly. The shrimp are so good that when I am on a low-carb diet I just eat a bowl of the shrimp with cheese and avocado. This meal is light, refreshing, and yummy in my tummy. Add my mango salsa and it’s a flavor explosion. I hope you enjoy the tacos as much as my family does. Buen provecho!

Note: This recipe is written for tacos but sometimes I use large tortillas filled with black beans and rice for some awesome burritos.

INGREDIENTS
3 tbsp olive oil
1 c white onion, chopped
2–3 serrano chilies, deseeded and thinly sliced
4 tbsp butter
3 tbsp garlic, minced
2 lbs shrimp, peeled and deveined
1/2 c fresh cilantro, chopped
kosher salt
tortillas, warmed
2 limes

SOME FABULOUS GARNISHES
shredded  pepper jack cheese
guacamole or sliced avocado
sour cream
mango salsa (see recipe below)
pico de gallo

STEPS

  • Heat oil in a large frying pan over high heat.
  • Add onions and chiles and cook stirring frequently until onions are lightly browned, about 10 minutes.
  • Remove vegetables from heat and place in a small dish to the side.
  • Melt butter in the frying pan over medium-high heat.
  • Add garlic and cook for about 1 minute.
  • Add shrimp to pan and cook until bright pink and no longer translucent. (Cooking time will vary based on the size of your shrimp. Cut to test and be sure they are cooked in the middle.)
  • Return cooked vegetables to your pan and stir in with shrimp.
  • Add cilantro, salt, and the juice from one lime.
  • Put shrimp into the tortillas and serve with a slice of lime on the side.

See my mango salsa recipe here for a great pairing with these tacos:
https://divadicucina.wordpress.com/2012/01/25/recipe-mango-salsa/

Appetizers, Sauces

Recipe—Mango Salsa

I have traveled to the Hawaiian Islands several times and I can’t even begin to describe how incredible the regional cuisine is. Hawaii is known for it’s tropical fruits grown in rich volcanic soil and some of the best quality fish in the world. Every time I make this vibrant colored salsa it takes me back to the islands. It goes great served with just tortilla chips, but pairs incredibly well with grilled fish, shrimp tacos, and crab cakes. Another favorite way to dish it up is over warmed Brie served with Triscuits. It may seem like more of a summer recipe, but I enjoy making it year round. Mix yourself up a refreshing Mai Tai and pretend like you are on an island getaway while you are enjoying this tropical treat.

INGREDIENTS
2 mangos, diced
1 jalapeño, diced (deseed the pepper if you don’t want it to be too hot)
1/4 red bell pepper, diced
1 green onion, chopped
2 tbsp cilantro, chopped
2 tbsp lemon juice
4 tbsp rice vinegar
2 tsp sugar
pinch of salt

STEPS

  • Mix together mangos, jalapeño, red bell pepper, green onion, and cilantro.
  • In a separate small bowl mix together lemon juice, rice vinegar, sugar, and salt until sugar and salt are dissolved.
  • Pour liquid mixture over salsa and mix well.
  • Cover and allow to chill for at least 30 minutes before serving.

See my crab cake recipe here for a great pairing for this mango salsa (skip the spicy remoulade if serving with the mango salsa):
https://divadicucina.wordpress.com/2011/12/06/recipe-crab-cakes-with-spicy-remoulade/