When I was in Cancun in April, 2009, I tried fish tacos for the first time. Loved them! I tried once to recreate that recipe here at home, but it was nothing like what I'd had there.
Never had them again until last fall. My daughter and two friends of mine joined me one evening for dinner at a local taco place that, sadly, has since closed its doors - maybe they were a little too expensive or maybe their menu was too limited, I'm not sure, but I'm glad I had the opportunity (twice) to eat there. That night I had the fish tacos. I went back about 2 months later with granddaughter Moo, to celebrate her 8th birthday. I think she had the fish tacos, I had the shrimp tacos that day. Yum-mo!
I have finally cooked shrimp tacos at home! I got this recipe from www.kitchenmeetsgirl.com, and it is another that will go into my normal rotation!
Citrus Shrimp Tacos
2 pounds raw shrimp, peeled and deveined
2 t. fish or seafood seasoning
3 garlic cloves, minced
1/3 cup lime juice
3 T. lemon juice
soft taco-sized flour tortillas
1 bag shredded lettuce or cole slaw mix (I used broccoli slaw, because I like that more than the other 2 suggestions)
Combine seasoning and garlic in a long, shallow bowl (I used a large zip-loc bag). Add lime juice, lemon juice, and shrimp, turning to coat. Cover and chill 10 minutes.
Drizzle a tablespoon of olive oil in pan. Remove shrimp from marinade and cook 2 to 3 minutes on each side or until shrimp turn pink.
Serve in warm tortillas with shredded cheese, roasted corn, and Southwest cream sauce (recipe follows).
Southwest Cream Sauce
1 (16 oz.) container sour cream
1 garlic clove, mixed
2 tablespoons finely chopped red onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Whisk together sour cream; garlic, red onion; chili powder; cumin; ground red pepper; and salt.
Whisk in cilantro and lime juice until smooth.
Cover and chill until ready to serve.
Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts
Thursday, October 11, 2012
Wednesday, September 5, 2012
Bangin' Good Shrimp
I love www.skinnytaste.com! I've found many fantastic recipes on her site, all very easy, and all with the nutritional information right there. I've changed to counting calories instead of Points (being watchful of fats and carbs), and her recipes still fit the bill!
Granddaughter "Moo" was over all weekend-long, over the Labor Day weekend. She's approaching 9 years old, and loves to help cook. Saturday morning she made breakfast. She washed the strawberries, she opened the yogurt, she made toast and buttered it, and brought me the jar of jelly! She later asked, "Did I really cook breakfast?" concerned that it wasn't "enough". I asked, "Did you use the toaster?" "Yes." "Well, then you cooked. All by yourself!" She broke out in a big smile, eager to learn more.
She's a girl after my own heart when it comes to shrimp. A few weeks back, I'd offered to cook 6 1/2 year old "Rye" some shrimp, and she declined. Moo then asked me if I'd cook some for HER.
This is what we cooked for lunch on Saturday, and boy, was it good!
Bangin Good Shrimp
adapted from www.skinnytaste.com
5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1/3 tsp Sriracha (to taste)
For the Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
The original recipe calls for 1 t. Sriracha, but Moo's taste buds are a little bit sensitive to that kind of heat. With the 1/3 t. that we used, the heat was almost sufficient for me.
The original recipe also suggests placing the cooked shrimp on a bed of shredded iceberg lettuce and purple cabbage, and topping them with scallions. We didn't do that, though. We served the shrimp with side of a generous handful of broccoli slaw, with some Asian Ginger dressing drizzled on it. MMMM!
Granddaughter "Moo" was over all weekend-long, over the Labor Day weekend. She's approaching 9 years old, and loves to help cook. Saturday morning she made breakfast. She washed the strawberries, she opened the yogurt, she made toast and buttered it, and brought me the jar of jelly! She later asked, "Did I really cook breakfast?" concerned that it wasn't "enough". I asked, "Did you use the toaster?" "Yes." "Well, then you cooked. All by yourself!" She broke out in a big smile, eager to learn more.
She's a girl after my own heart when it comes to shrimp. A few weeks back, I'd offered to cook 6 1/2 year old "Rye" some shrimp, and she declined. Moo then asked me if I'd cook some for HER.
This is what we cooked for lunch on Saturday, and boy, was it good!
Bangin Good Shrimp
adapted from www.skinnytaste.com
5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1/3 tsp Sriracha (to taste)
For the Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
The original recipe calls for 1 t. Sriracha, but Moo's taste buds are a little bit sensitive to that kind of heat. With the 1/3 t. that we used, the heat was almost sufficient for me.
The original recipe also suggests placing the cooked shrimp on a bed of shredded iceberg lettuce and purple cabbage, and topping them with scallions. We didn't do that, though. We served the shrimp with side of a generous handful of broccoli slaw, with some Asian Ginger dressing drizzled on it. MMMM!
Monday, July 9, 2012
Thai Curry Coconut Shrimp, revisited
MMMMMMM shrimp! MMMMMMM Curry! Need I say more?
Tonight's dinner was one that I've enjoyed more than a few times since I first tried it back in April. It is a fantastic one from my new favorite website, www.skinnytaste.com.
Here's the link to my original post: http://kittygram.blogspot.com/2012/04/red-thai-coconut-curry-shrimp.html
and here's a pic!
Tonight's dinner was one that I've enjoyed more than a few times since I first tried it back in April. It is a fantastic one from my new favorite website, www.skinnytaste.com.
Here's the link to my original post: http://kittygram.blogspot.com/2012/04/red-thai-coconut-curry-shrimp.html
and here's a pic!
Saturday, June 16, 2012
Smokey Grilled Shrimp
MMMM! I wanted a quick fix lunch today, since it was already after 1:30 when I thought about lunch! (Sidenote: It's nice that I actually "forgot" to eat till then - I've never been one to "forget" to eat!) This recipe was a very quick fix. About 10 minutes start to finish. I only had 1/2 lb of shrimp, but otherwise, all ingredients are exactly as Bree @ skinnymommy.com listed. Oh, and because I don't get the grill going for just one food, I made this on the stovetop.
I calculated that each of the 3 servings has 2 original Weight Watchers Points.
I give this one 5 stars!!
Smokey Grilled Shrimp
3/4lb jumbo shrimp
1/4 cup organic ketchup (I didn't have organic, so I used the regular stuff)
1 tsp smoked paprika
1 TBs worchestershire sauce
1 tsp apple cidar vinegar
1 TBS agave
Salt
Pepper
Peel and devein the shrimp and season with s+p. Heat a grill or grill pan sprayed with organic non-stick to medium-high. Stir together the remaining ingredients and then start to grill the shrimp “painting” on the sauce on both sides. Grill about five minutes total, turning once.
I calculated that each of the 3 servings has 2 original Weight Watchers Points.
I give this one 5 stars!!
Smokey Grilled Shrimp
3/4lb jumbo shrimp
1/4 cup organic ketchup (I didn't have organic, so I used the regular stuff)
1 tsp smoked paprika
1 TBs worchestershire sauce
1 tsp apple cidar vinegar
1 TBS agave
Salt
Pepper
Peel and devein the shrimp and season with s+p. Heat a grill or grill pan sprayed with organic non-stick to medium-high. Stir together the remaining ingredients and then start to grill the shrimp “painting” on the sauce on both sides. Grill about five minutes total, turning once.
Sunday, June 3, 2012
Linguine with Shrimp Fra Diavolo
Here's another tasty recipe from skinnytaste.com. "Fra Diavolo" is Italian for "brother devil", so you can tell the red pepper adds a kick. But of course it can be toned down by either decreasing the red pepper or omitting it altogether. It's a very quick meal.
Linguini and Shrimp Fra Diavolo
Skinnytaste.com
Servings: 6 • Size: 2 oz pasta, 1/6th of shrimp/sauce • Old Points: 7 pts • Points+: 9 pts*
Calories: 376.2 • Fat: 4.8 g • Protein: 29.5 g • Carb: 54.5 g • Fiber: 5.5 g • Sugar: 6.6 g
Sodium: 569.3 mg (without added salt)
Ingredients:
3 tsp extra virgin olive oil
6-7 garlic cloves, peeled and smashed
2 lbs jumbo shrimp, peeled and deveined*
salt and fresh pepper to taste
1/4 cup celery
1/2 cup chopped onion
35 oz crushed tomatoes (I LOVE Tuttorosso)
1 1/2 tsp crushed red pepper (or to taste)
1 tbsp capers, drained
8 fresh basil leaves, rolled and sliced thin
12 oz whole wheat, high fiber or brown rice pasta
Directions:
Bring a large pot of salted water to a boil.
While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat. Stir in the garlic and cook until golden, about one minute. Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.
Transfer the shrimp to a plate, leaving garlic in the pan.
Add pasta to water and cook according to package directions for al dente.
Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.
Lower the heat and let it simmer about 8-10 minutes. Add the shrimp and cook another minute or two; remove from heat. Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and parmesan cheese on the side.
Linguini and Shrimp Fra Diavolo
Skinnytaste.com
Servings: 6 • Size: 2 oz pasta, 1/6th of shrimp/sauce • Old Points: 7 pts • Points+: 9 pts*
Calories: 376.2 • Fat: 4.8 g • Protein: 29.5 g • Carb: 54.5 g • Fiber: 5.5 g • Sugar: 6.6 g
Sodium: 569.3 mg (without added salt)
Ingredients:
3 tsp extra virgin olive oil
6-7 garlic cloves, peeled and smashed
2 lbs jumbo shrimp, peeled and deveined*
salt and fresh pepper to taste
1/4 cup celery
1/2 cup chopped onion
35 oz crushed tomatoes (I LOVE Tuttorosso)
1 1/2 tsp crushed red pepper (or to taste)
1 tbsp capers, drained
8 fresh basil leaves, rolled and sliced thin
12 oz whole wheat, high fiber or brown rice pasta
Directions:
Bring a large pot of salted water to a boil.
While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat. Stir in the garlic and cook until golden, about one minute. Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.
Transfer the shrimp to a plate, leaving garlic in the pan.
Add pasta to water and cook according to package directions for al dente.
Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.
Lower the heat and let it simmer about 8-10 minutes. Add the shrimp and cook another minute or two; remove from heat. Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and parmesan cheese on the side.
Thursday, May 17, 2012
Spanish-Style Paprika Shrimp
It's been a while since I've posted, I think a week, and the last recipe I posted was a Mexican-inspired shrimp dish too!
This recipe is fantastic! It's adapted from www.mylifetime.com, Cook Yourself Thin.
Spanish-Style Paprika Shrimp
Serves 2 as a first course
Calories per serving: 195; WW original points 5 (add 1 pt for each 1/4 cup of rice, if serving)
1 T. olive oil
1/4 t. smoked paprika
4 garlic cloves, minced
1/2 lb large shrimp, peeled and deveined
1/4 t. salt
1 t. dried Italian seasonings
pinch of cayenne
1 1/2 T. lemon juice
Heat oil in a large nonstick skillet over medium heat. Add paprika and garlic, and saute for 1 minute, stirring constantly so the garlic and paprika don't burn.
Raise heat to medium-high, add the shrimp, and saute for about 3 minutes, until the shrimp turn pink and are opaque.
Transfer shrimp to a warm serving dish, and toss with salt, Italian seasonings, cayenne, and lemon juice. Serve over rice if desired.
This recipe is fantastic! It's adapted from www.mylifetime.com, Cook Yourself Thin.
Spanish-Style Paprika Shrimp
Serves 2 as a first course
Calories per serving: 195; WW original points 5 (add 1 pt for each 1/4 cup of rice, if serving)
1 T. olive oil
1/4 t. smoked paprika
4 garlic cloves, minced
1/2 lb large shrimp, peeled and deveined
1/4 t. salt
1 t. dried Italian seasonings
pinch of cayenne
1 1/2 T. lemon juice
Heat oil in a large nonstick skillet over medium heat. Add paprika and garlic, and saute for 1 minute, stirring constantly so the garlic and paprika don't burn.
Raise heat to medium-high, add the shrimp, and saute for about 3 minutes, until the shrimp turn pink and are opaque.
Transfer shrimp to a warm serving dish, and toss with salt, Italian seasonings, cayenne, and lemon juice. Serve over rice if desired.
Tuesday, May 8, 2012
Zesty Lime Shrimp and Avocado Salad
Have I told you how much I love Mexican and Mexican-inspired foods??? Cilantro and lime have GOT to be the best combination of flavors ever conceived!!!
Tonight's dinner was soooo quick and easy, and so incredibly delicious! It comes from my new favorite recipe source, www.skinnytaste.com. Gina's never steered me wrong yet!!!
Zesty Lime Shrimp and Avocado Salad
Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg
1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Makes 3 1/2 cups
*Weight after shrimp has been peeled.
Tonight's dinner was soooo quick and easy, and so incredibly delicious! It comes from my new favorite recipe source, www.skinnytaste.com. Gina's never steered me wrong yet!!!
Zesty Lime Shrimp and Avocado Salad
Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg
1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Makes 3 1/2 cups
*Weight after shrimp has been peeled.
Saturday, April 7, 2012
Thai Coconut Curry Shrimp
Again, another winner from skinnytaste.com!!!
I don't even know where to start! The curry sauce in this recipe is very mild. The only thing I'd do differntly is to use fresh shrimp instead of the prefrozen stuff that I used. Excellent recipe!!
Thai Coconut Curry Shrimp
www.skinnytaste.com
Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts
Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g
Ingredients:
1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste
Directions:
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!
I don't even know where to start! The curry sauce in this recipe is very mild. The only thing I'd do differntly is to use fresh shrimp instead of the prefrozen stuff that I used. Excellent recipe!!
Thai Coconut Curry Shrimp
www.skinnytaste.com
Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts
Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g
Ingredients:
1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste
Directions:
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!
Wednesday, March 7, 2012
MMMMM Shrimp!!!
Shrimp Scampi
Now, this is by no means something that should be eaten frequently!! It is, as they say, a "heart attack on a plate", but oh, so good!!! I've made it with only 2 T butter and 4 T non-fat, low sodium chicken broth, and switched from vegetable oil to olive oil, in an attempt to make it healthier, but this, the original recipe, is so much tastier. The skinnier version will do in a pinch!
Now, without further adieu, here is the recipe!
Shrimp Scampi
from bigoven.com
Original Yield: 4
Shown as 4 Servings
Main Ingredient: Shrimp
Cuisine: American
1 lb Shrimp; peeled
6 tb Butter
1 tb Green onion; chopped, (or more)
1 tb Vegetable oil
4 cloves Garlic
1 tb Lemon juice
1/4 ts Salt; optional
2 tb Parsley; minced
1/4 ts lemon peel; Grated, (or more)
Tabasco; or crushed red pepper
Melt butter over medium heat. Stir in onion, oil, garlic, lemon juice and salt. Cook till boiling.
Pat shrimp dry and add. Cook stirring occasionally till shrimp turn pink (5 min.) Blend in parsley, lemon peel & tabasco. Garnish with lemon wedge. Serve over angel hair pasta or rice.
Now, this is by no means something that should be eaten frequently!! It is, as they say, a "heart attack on a plate", but oh, so good!!! I've made it with only 2 T butter and 4 T non-fat, low sodium chicken broth, and switched from vegetable oil to olive oil, in an attempt to make it healthier, but this, the original recipe, is so much tastier. The skinnier version will do in a pinch!
Now, without further adieu, here is the recipe!
Shrimp Scampi
from bigoven.com
Original Yield: 4
Shown as 4 Servings
Main Ingredient: Shrimp
Cuisine: American
1 lb Shrimp; peeled
6 tb Butter
1 tb Green onion; chopped, (or more)
1 tb Vegetable oil
4 cloves Garlic
1 tb Lemon juice
1/4 ts Salt; optional
2 tb Parsley; minced
1/4 ts lemon peel; Grated, (or more)
Tabasco; or crushed red pepper
Melt butter over medium heat. Stir in onion, oil, garlic, lemon juice and salt. Cook till boiling.
Pat shrimp dry and add. Cook stirring occasionally till shrimp turn pink (5 min.) Blend in parsley, lemon peel & tabasco. Garnish with lemon wedge. Serve over angel hair pasta or rice.
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