Soba Noodles with Shrimp and Cilantro

Do you have a flavor combination that you always gravitate towards? In our house it always seems to be one of three combinations: chocolate & peanut butter, lime & cilantro, or garlic & rosemary. Anytime I run across a recipe with those combinations as main ingredients it is almost always sure to be a hit. True to form, the combination of shrimp, lime, and cilantro in this recipe did not disappoint. 

Because this is a cold pasta dish, I think it would be especially tasty in the hot Summer months, but I decided to make it now because it fits in with our healthy eating regime for January... Biggest Loser is on again in the Tremble household (I hope to retain my title from last year!) and healthy dishes are dominating the menu. 

This was the first time I have cooked with Soba noodles and I am hooked! They are sooo good and I am happily searching for more ways to incorporate them in our meal rotation. 

Soba Noodles with Shrimp and Cilantro

Serves 2 

Ingredients:
6 oz. Soba noodles
1 1/2 tbsp low-sodium soy sauce
1 1/2 tbsp tamari
2 tbsp vegetable oil, divided
1/2 tsp. Sriracha sauce
1/2 tsp. agave syrup
zest of 1 lime
2 tbsp. lime juice (about 1 lime)
3 garlic cloves, peeled and minced
1/2 lb. shrimp, peeled and deveined
pinch of salt
1/4 cup cilantro leaves, roughly chopped
1 green onion, thinly sliced

Directions:
Cook the Soba noodles according to package directions. Drain and rinse under cold water.

In a large serving bowl, mix together the soy sauce, tamari, 1 tbsp. of the oil, Sriracha, and agave. Add the cooled Soba noodles and turn to coat in the sauce.

In a small bowl, mix together the lime zest, juice, garlic, shrimp, a pinch of salt, and the remaining 1 tbsp of oil. Heat a skillet over medium high heat and add the shrimp and lime juice mixture. Cook until the shrimp are barely cooked through, and then pour the shrimp and lime juice over the Soba noodles. Top with the cilantro and green onion and serve cold*. 

*This tastes even better if you make it ahead of time and store in the refrigerator until it's time to eat!




Slightly adapted from Food & Wine

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!

Bang Bang!

I have recently discovered the delights of Bang Bang Shrimp, and boy oh boy am I happy that I did! It all started on our honeymoon in Aruba. We visited a wonderful little restaurant named Madame Janette's, and loved it so much we actually went back there later in the week (for those of you who know Andy and me, that says A LOT about how much we liked this place!). On our first visit, our server eagerly told us about their new chef from Miami who is totally upgrading the menu. He said that one of the specialties of the chef is Bang Bang Shrimp. Andy and I looked at each other. Bang Bang... what?? After reading the description, and I quote "sweet and spicy crispy shrimp" we quickly ordered! We took one bite and were hooked! These little bites of Heaven were so amazing, I couldn't stop thinking about them (sweet, spicy, crispy... um yes!). About a month ago the Bang Bang Shrimp popped into my mind, and I figured they were worth a shot at making at home. After several attempts and a variety of resources, I believe I have found a winning recipe of Bang Bang Shrimp. Enjoy!

Bang Bang Shrimp

 
1 lb medium sized shrimp, peeled and deveined (cubed chicken works as a variation)
3/4 c. all purpose flour
1/2 c. cornstarch
1 tsp. kosher salt
1 tsp. freshly ground black pepper
2 eggs
oil for frying
1/3 c. mayonnaise
1/4 c. Thai style sweet chili sauce
10-20 drops sriracha, to taste (I suggest starting with less then working your way up)
1 tsp. Sambal Oelek (Asian HOT chili paste)
Bibb lettuce leaves, for serving

Heat a pot of oil to approximately 350 degrees. Make the sauce: mix the mayonnaise, sweet chili sauce, sriracha, and Sambal Oelek in a large bowl. Adjust heat to taste by adding more sriracha, if desired. 

Mix the flour, cornstarch, salt, and pepper in a medium bowl. In another bowl, beat the eggs. Dredge the shrimp in the flour mixture, then into the egg, then coat again in the flour mixture forming a thick crust. Fry the shrimp in the oil in small batches for approximately 2-3 minutes. Drain on paper towels. Repeat with all shrimp.

Coat the fried shrimp in the sauce, and scoop into a serving bowl lined with lettuce. Eat in lettuce leaves, or on their own. Bet you can't eat just one! Enjoy :o)