Shrimp Tacos

Andy and I discovered the deliciousness of fish tacos on our trip to Mexico in 2008 - we have spent the time at home since that vacation trying to perfect the fish taco at home with many variations. We almost always have shrimp on hand in the freezer so we decided to mix it up this time and make fish tacos with shrimp instead of the usual white fish...it was amazing! These were so good that I was surprised we somehow managed to save the last two tacos to photograph before devouring them! If you like Mexican food and shrimp, these tacos are a must-try - they are also great with the usual white fish with the same seasonings, but the shrimp are a little sweeter and firmer. Enjoy! :o)

Andy took this photo of our creation - yummy!!

Shrimp Tacos

Makes 6-8 small tacos

The tacos include layers of guacamole, shrimp, and coleslaw on a tortilla. 

Instructions for each of the components are below.

For the tortillas:

1 cup Maseca

water

salt

Combine the Maseca and salt in a medium bowl. Add enough water to form the dough (add water or Maseca as needed to create the correct texture). Roll dough into golf ball sized pieces and press with a tortilla press or roll thin with a rolling pan. Heat a non-stick skillet over high heat and cook tortillas one at a time for 45 seconds on each side. Remove to a plate.

For the shrimp:

1 tsp. vegetable oil

1/2 lb medium shrimp, peeled and deveined

1 tbsp. lime juice

1/2 tbsp. chopped cilantro

salt and pepper to taste

Pre-heat oil in a large non-stick skillet. Add the shrimp and cook for a few minutes on each side until pink and cooked through. Cut shrimp into smaller pieces if you want to. Toss cooked shrimp with lime, cilantro, salt and pepper. Set aside.

For the coleslaw:

1 package shredded cabbage (next to the bags of salad)

2 tbsp. mayonnaise

2 tbsp. agave nectar

2 tbsp. white wine vinegar

1 tsp salt (or more to taste)

1/2 tsp. pepper

Mix all ingredients and refrigerate until using - stir occasionally.

For the guacamole:

2 ripe Hass avocados, flesh scooped out

1 tbsp. minced jalapeno (adjust to taste)

1/2 tomato, seeded and chopped

1 tbsp. onion, minced

1 clove garlic, minced

2 tbsp. cilantro, chopped

1 lime, juiced

salt and pepper

Mash all ingredients for the guacamole in a medium bowl. Cover with plastic wrap on the surface and refrigerate until using.

Layer each component as you wish, and enjoy. Yum! :o)

Coconut Curry with Shrimp

When we first started dating, Andy introduced me to the world of Thai food, and more specifically to Brown Sugar. Brown Sugar is a glorious Thai restaurant on Comm Ave in Boston, and I seriously wish we lived closer to it now! When we first started going, I played it safe and ordered my go-to meal of Pad Thai. On one date night I decided I would get a little adventurous and try a curry dish - best decision ever! I have never turned back since. Brown Sugar makes a delicious coconut curry dish with shrimp that I adore, so I decided that I would try to reinvent it at home for those days when I had a craving, but couldn't venture to the restaurant. After several trials, I think I got pretty close to the restaurant version and I am very pleased with the taste.... plus, it's so easy! The trick is to use a red curry paste that you like. I have tried 4 or 5, and found a really great one at Whole Foods, however the next time I went to re-stock I couldn't find the same brand. Now I use one by "Amoy" that I found at Super 88 that is just as good, if not better, than the Whole Foods one that I loved. Red curry paste can be a little spicy, so start off on the cautious side because you can always add more as it cooks. Enjoy :o)

Thai Coconut Curry with Shrimp

Makes 4-6 servings

Ingredients

1 tbsp. vegetable oil

1 onion, cut into 1 inch slices

3 medium carrots, peeled and cut into 1/4 inch slices

2 tbsp. red curry paste (or to taste)

2 cans coconut milk

1 cup pineapple chunks - canned or fresh

2 green onions cut into 1 inch pieces

1 lb raw shrimp, peeled and deveined

cooked jasmine rice, for serving

In a large pot, heat the oil over medium heat. Add the onion and carrots and sautee until slightly softened, 5 minutes. Add the curry paste and stir to coat the vegetables. Add the coconut milk and pineapple and bring to a gentle boil. Simmer the coconut curry mixture until thickened and slightly reduced, approximately 15 minutes - stir frequently to prevent burning and sticking. Add the green onion and shrimp and simmer until the shrimp are cooked through, being careful not to overcook. Serve over jasmine rice. Yum!

Corn and Crab Chowder

I love crab, especially when I can get lump or jumbo lump at a great price, and I stock up. I also love corn chowder. Put the two together and... wow! So yummy! I made this chowder before my parents arrived for their weekend getaway, and when they taste-tested it for me it got rave reviews. Like most of my recipes, this is a blend of several ideas, but it started with a corn chowder recipe that I came up with a year ago or so. This is has just been modified to blend well with the flavor of crab so it doesn't get lost among the other flavors. You can also add shrimp, scallops, fish, or lobster meat if you have that available. Also, I would suggest making the full batch and reheating for later meals... the flavors really blend much more after a day or two. Corn and crab chowder is very warming, filling, and satisfying! Enjoy :o)

Corn and Crab Chowder

makes about 10 servings 

Ingredients
5 slices bacon
1 tablespoon butter
3/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery

1/2 cup chopped carrot
1 1/2 teaspoons minced garlic
1/3 cup dry white wine
1 teaspoon dry sherry or brandy
1 1/2 teaspoons dried basil
1 teaspoon ground pepper
1/8 teaspoon cayenne pepper (more if you like it spicier)
1/2 teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups corn kernels
4 large potatoes, peeled and diced
6 cups chicken stock
1/4 cup butter
1/4 cup all-purpose flour
1 cup heavy cream
2 cups milk
1 small can tiny shrimp (optional)
1 tablespoon Cajun or Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

 

Place the bacon in a large pot or Dutch oven and cook over medium, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, allow it to cool, crumble, and set aside.

In the same pot, heat 1 tablespoon of butter over medium heat. Stir in the onion, green pepper, celery, carrot and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy/sherry, and bring to a simmer. Season with the basil, pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.

While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.

Stir the roux into the soup, and pour in the heavy cream, milk, and reserved bacon. Return to a simmer over medium-high heat, and cook until the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Cajun seasoning. Stir in the shrimp and crab meat shortly before serving just to heat through. Yum! :o)

Chicken Enchiladas with Roasted Tomatillo Salsa

Andy adores mexican food.... a lot! Because of his crazy work schedule lately, we wanted to make a delicious home-cooked Mexican meal on Sunday, and these enchiladas sounded great. I have never made enchiladas before, so I did a lot of research - this particular dish is a blend of several recipes, primarily one by Tyler Florence. This makes a pretty big batch (10 enchiladas) and they reheat really well for lunches or meals several days later. Next time I make these, I will make a double batch of the tomatillo salsa because it was very good and it would be delicious with chips as an afternoon snack! Enjoy :o)

Chicken Enchiladas with Roasted Tomatillo Salsa

Makes 10 enchiladas

Tomatillo Salsa
Ingredients

1 pound tomatillos, husked
1 white onion, peeled and quartered
4 garlic clove, peeled
2 jalapeno, halved and seeded
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced 

For the salsa: pre-heat the oven to 400 degrees F. On a baking sheet lined with foil, put the tomatillos (halve or quarter any bigger ones), onion, garlic and jalapeno. Roast for 15 minutes, then transfer vegetables and any accumulated juices to a food processor. Add the remaining ingredients and pulse until ingredients are blended well and the salsa is still a little chunky. Set aside.

Enchiladas

Ingredients
2 tbsp. extra-virgin olive oil
1/2 medium onion, diced

3 garlic cloves, chopped

1 1/2 teaspoon ground cumin

1/4 cup all-purpose flour

1 1/2 cups chicken stock, storebought

Chopped cilantro leaves

1 deli roasted chicken (about 3 pounds), boned, meat shredded

Salt

Freshly ground black pepper

10 large corn tortillas

1/2 pound Monterey Jack cheese, shredded 

To make the enchiladas: pre-hear the oven to 350 degrees F.  Heat the oil in a medium sauce pan. Add the onions and cook over medium-low heat until soft, about 10 minutes. Add the garlic and cumin and cook 2 minutes more. Whisk in the flour until there are no lumps, then gradually whisk in the stock, stirring to prevent lumps from forming. Increase the heat and continue stirring until the mixture comes to a simmer, then remove from heat. Add the shredded chicken, 1 cup of the tomatillo salsa, and cilantro and stir well to combine. Season filling to taste with salt and pepper.

Spread a spoonful of the tomatillo salsa onto the bottom of a large casserole dish (13"x9") and also pour some of the salsa onto a separate plate. Warm the tortillas over the flame of the stove for about 10 seconds per side (if you don't have a gas stovetop just put them under the broiler in the oven for a minute or so). Once warmed, put the tortilla on the plate with the salsa and turn to coat both sides of the tortilla with the salsa. Spoon a tenth of the chicken mixture down the middle of the tortilla and top with a little Monterey Jack cheese. Roll like a cigar and put into the casserole dish seam side down. Continue with the remaining 9 tortillas. Top the enchiladas with some more tomatillo salsa and more cheese. Bake uncovered at 350 degrees F for about 30 minutes until the cheese is bubbly. Serve with cilantro lime rice and black beans for a delicious Mexican-inspired meal! Yum :o)

Meatballs and Marinara Sauce

Spaghetti and meatballs is a classic meal that is an all-around crowd pleaser. It is one of the earliest dinners I remember eating, probably because it was captured on film - it's hard to resist taking a picture of a kid covered in marinara sauce! My mom has a very distinct, very popular "spaghetti sauce" and meatballs recipe. Now that I make it on my own, I have added a few twists to suit my taste as well as Andy's, but it is all inspired by the original sauce and meatball recipe that my mom still makes. Everyone seems to have their own version of meatballs and sauce, and after many (many) experiments this is the final recipe that we like the best... we like it so much I actually wrote it down! Serve this sauce over spaghetti for a comforting meal any time of year. Enjoy :o)

Italian Meatballs 

makes approximately 2 dozen

Ingredients

1 lb. ground beef (80/20 works well)

1/2 lb. ground pork

1 egg

1/2 cup fresh bread crumbs (use a slice or two of white bread and pulverize in the food processor)

1/4 cup milk

1/4 cup grated Parmesan cheese

1/4 cup grated onion

2 cloves garlic, minced

1 tsp. salt

1/2 tsp. pepper

1 tbsp. dried Italian seasoning

3 tbsp. olive oil

Mix together the breadcrumbs and milk. Add all other ingredients except the meats and mix very well. Add in the beef and pork and mix well until the breadcrumb mixture is evenly distributed. In a large, heavy-bottomed pot or Dutch oven, heat the oil. Roll the meat mixture into balls approximately the size of golf balls (or whatever size you want, you will just end up with a different quantity). Add the meatballs in two or three batches and brown all over. Remove to a plate and continue browning all meatballs. Meatballs will not be cooked through and they will finish cooking in the sauce. Make the sauce in the same pot.

Marinara Sauce

makes approximately 1 quart

Ingredients

1 large onion, diced fine

2 carrots, peeled and diced fine

2 stalks celery, diced fine

3-4 cloves garlic, minced

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. dried basil

1 tsp. dried parsley

1/2 tsp. dried oregano

1 tbsp. tomato paste

1 (28 oz) can crushed tomatoes, preferably San Marzano

1 tsp. sugar

Drain some of the excess fat from the pot used to brown the meatballs leaving enough to coat the bottom. Add the onions, garlic, carrots and celery as well as the salt and pepper and cook over medium low heat until softened, approximately 10 minutes. Add the herbs, tomato paste, crushed tomatoes, and sugar and stir well to combine. Bring to a gentle simmer and add the meatballs and any juice that accumulated on the plate. Cover and simmer gently for 30 minutes, stirring every few minutes to prevent the bottom from burning. If you would like a smooth sauce, remove the meatballs and puree the sauce until smooth, then return the meatballs to the sauce. If you don't mind some veggie pieces, leave the sauce as-is. You might need to add extra salt or pepper to taste. Serve over spaghetti or use the extra sauce in other dishes.

Soft Ginger"snap" Cookies

I recently won a wonderful prize from a cooking competition this weekend! The prize? A new set of St. Patrick's Day dishtowels. The competition? The second annual Cookie Swap amongst friends. The details? These delicious ginger cookies won me second place! I lost by one point to a delicious peanut butter and chocolate cookie which is a classic, irresistible combination (congrats, Melissa!). I was also surprised to have one of the only cookies without chocolate in them, which as you probably know is very unlike me as I am addicted to all things chocolate. At any rate, this is the delicious recipe from the cookie swap. Enjoy!

Soft Ginger"snap" Cookies

Yield: 3 dozen

Ingredients
1 1/2 cups butter, softened (no substitutes)
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar for coating

Vanilla glaze, recipe follows

In a medium bowl mix together the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg. Set aside. In another bowl, cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the molasses and mix well. Gradually mix in the flour mixture just until combined. Refrigerate dough for at least one hour or until firm enough to handle.

Preheat oven to 350. Make 1 inch balls of the dough and roll smooth. Toss in additional sugar to coat. Place 2-3 inches apart on a cookie sheet and bake at 350 for 8-12 minutes or until puffy and slightly browned. Allow to cool for one minute on the cookie sheets before removing to a wire rack to cool completely. Glaze as desired. Once glaze has hardened, store cookies in an airtight container. Yum!

Vanilla Glaze
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract

 In a small bowl mix together sugar and milk until smooth. Add corn syrup and vanilla. If too thick, add more corn syrup. Drizzle over cookies and allow to harden.

Coconut Shrimp

According to Andy, this was one of the first memorable meals I made for him. I don't remember this. Either way, I decided to make them recently on Valentine's night for dinner because they are quick and tasty, and apparently memorable! I found jumbo shrimp (my favorite oxymoron) on sale and they worked really well because it was a perfect balance of shrimp to coconutty batter.

I made a dipping sauce with orange marmalade, a little sriracha, mustard, and a touch of agave nectar. Feel free to make a dipping sauce to suit your taste. Enjoy!

Coconut Shrimp!

Coconut Shrimp 

Yield: 3-4 appetizer portions, or 2 main course portions

Ingredients
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder

hot sauce or sriracha to taste (less than a tsp.)
1/4 cup all-purpose flour
2-3 cups shredded coconut
12 jumbo shrimp, peeled and deveined
1 cup oil for frying

In a mixing bowl, mix together the egg and beer. Add the baking powder, 1/2 cup of flour and the hot sauce. Mixture should resemble the consistency of pancake batter.  Put the remaining 1/4 cup flour in another small bowl. Lastly, place the coconut in a separate bowl.

Pat the shrimp dry and dredge in the flour shaking off any excess. Dip into the batter, then coat well with the coconut. Place coated shrimp on a baking sheet lined with wax paper and refrigerate for 30 minutes.

In a medium skillet, heat the oil. Once hot, add the shrimp in batches and fry for 2-3 minutes per side or until golden brown. Drain on paper towels and season with a little salt. Fried shrimp can be kept warm on a baking sheet in the oven at 200 degrees. Serve warm on their own or with a dipping sauce. Yum!