Summer mode

The weather is getting nicer, the days are getting longer and we can play tennis and golf again.  That means I want dinners that come together quickly so I can enjoy myself, especially since we are often eating later.  Last night I prepped the ingredients for the shrimp tacos before heading out for a little golf and tonight I had everything ready to put the pizza in the oven as soon as Keith got home from tennis.

Shrimp tacos

  • 2 corn tortillas per person
  • cilantro/lime crema (combine all ingredients)
    • zest of 1 lime, juice of 2
    • 1 clove minced garlic
    • 1 TB chopped cilantro
    • 1/2 jalapeno pepper, minced
    • 1/2 cup sour cream
    • 1/2 cup mayo
  • slaw
    • shredded cabbage (I cheated and bought a slaw mix)
    • 1/2 cup of cilantro/lime crema
  • 8 shrimp per person, cleaned and tossed with
    • 2 – 3 TB olive oil
    • 1 tsp onion powder
    • 1 tsp chili powder
    • 1 tsp cumin
    • 1/2 tsp salt
  • 2 avocados, chopped
  • salsa (optional)

Make cilantro/lime crema and then mix some into cabbage.  Toss shrimp with other ingredients.  Heat tortillas on each side one at a time in a nonstick pan and keep warm in a toaster oven.  (Do this first so shrimp stay hot – I did it too early and the shrimp weren’t hot enough.)

Cook shrimp over medium high heat until opaque.  Fill each shell with slaw, shrimp and avocado.  Dress with extra crema and your choice of other ingredients (salsa, extra chopped jalapeno, additional sour cream, etc.)

shrimp tacos yum

Jerk Chicken pizza

  • boneless, skinless chicken breast cut into cubes
  • olive oil
  • jerk seasoning
  • 1 pizza crust
  • 1 red onion, thinly sliced
  • 1/4 lb smoked Gouda, shredded

Toss chicken with about 1 TB olive oil and about 2 TB jerk seasoning and marinate for 1 – 4 hours in the fridge.  Cook in a non-stick pan until chicken is done.  Set aside.

Preheat oven to 425.  Brush pizza crust with olive oil and top with onion, cheese and chicken.  Cook for 10 minutes.

jerk chicken pizza

Cooking classes

I love taking cooking classes (and needlepoint classes too!).  I always get some new idea, a tip for handling a different ingredient or a new way of chopping – something to add to my repertoire.  My friend Christie found a class for us last week and we made delicious shrimp tacos.  As soon as I tasted them I knew that Keith would be a fan.  I made them tonight and was very pleased with the result.  (Samantha doesn’t like shrimp so I got a grilled chicken breast from Graul’s Prepared Food and she used that in her tacos so you could easily substitute a different protein.  Tilapia would be good with the cilantro/lime slaw.)

Shrimp tacos

  • 2 corn tortillas per person
  • cilantro/lime crema (combine all ingredients)
    • zest of 1 lime, juice of 2
    • 1 clove minced garlic
    • 1 TB chopped cilantro
    • 1/2 jalapeno pepper, minced
    • 1/2 cup sour cream
    • 1/2 cup mayo
  • slaw
    • shredded cabbage (I cheated and bought a slaw mix)
    • 1/2 cup of cilantro/lime crema
  • 8 shrimp per person, cleaned and tossed with
    • 2 – 3 TB olive oil
    • 1 tsp onion powder
    • 1 tsp chili powder
    • 1 tsp cumin
    • 1/2 tsp salt
  • 2 avocados, chopped
  • salsa (optional)

Make cilantro/lime crema and then mix some into cabbage.  Toss shrimp with other ingredients.  Heat tortillas on each side one at a time in a nonstick pan and keep warm in a toaster oven.  (Do this first so shrimp stay hot – I did it too early and the shrimp weren’t hot enough.)

Cook shrimp over medium high heat until opaque.  Fill each shell with slaw, shrimp and avocado.  Dress with extra crema and your choice of other ingredients (salsa, extra chopped jalapeno, additional sour cream, etc.)

Delicious!  I put so much stuff on mine that I needed to eat with a knife and fork.

shrimp tacos

 

A new winner

Tonight’s dinner was a recipe that I created inspired by three different sources.   I had clipped a recipe for Mexican shrimp and avocado salad, and a recipe for shrimp tacos with slaw.  Both had items that appealed to me but they also involved boiling the shrimp and I’m all about roasting them these days.  I have to tell you that this was one of my favorite things I have ever invented.  Here is what I did:

Shrimp tacos 

  • 2/3 pound shrimp, shelled, deveined and halved lengthwise
  • 1 TB olive oil
  • zest of 1/2 lime
  • juice of 1 lime (divided)
  • 2 TB mayonnaise
  • 2 TB low fat sour cream
  • chopped Napa cabbage
  • chopped Romaine lettuce
  • corn tortillas
  • 1 – 2 chopped avocados

Whisk together olive oil and juice of 1/2 lime.  Toss with shrimp.  Roast at 400 for 10 minutes or until shrimp are pink.  Set aside.

Combine remaining lemon juice with mayonnaise, sour cream and lime zest.  Toss with cabbage and lettuce.

Heat tortillas briefly (I put them in the toaster oven after it was turned off from the shrimp).  Add cabbage and lettuce, top with shrimp and then avocado.

Messy but out of this world delicious!