Shrimp Tacos with Pineapple Salsa and Chipotle Cream

This was dinner tonight:

And it was good. Though if you don’t like spicy food, I admit, I went overboard with the peppers, you might want to cut them down or leave them out.

Serves 2

1 pound shrimp, cleaned
2 tablespoons vegetable oil
1 cup fresh pineapple, diced fine
1/2 cup tomato, diced fine
1/4 cup onion, diced fine
2 tablespoons cilantro, minced
1 small jalapeno, minced
1 lime, cut in half
1/2 cup sour cream
1 teaspoon chipotle in adobo sauce, mushed into a paste
4 whole wheat tortillas, taco size

Combine pineapple, tomato, onion, cilantro, jalapeno and 1/2 of the lime’s juice. Cover and store in the fridge for 30 minutes or more.

Combine sour cream, chipotle and the other 1/2 lime’s juice.

In a skillet put oil and warm on high. Add shrimp and stir until the shrimp is mostly pink.

Warm the tortillas in the microwave and assemble the tacos. Tortilla, shrimp, pineapple salsa and chipotle cream.

Serve with beans (black beans or refried beans cooked with garlic and cumin are good) or rice (cook rice according to package instructions but add 1/4 – 1/2 cup salsa)on the side. You can also add shredded cabbage to the tacos if you want. And the leftover pineapple can be skewered and grilled and served on ice cream if you want, it’s a wonderful finish to a spicy dinner. ūüôā

Green Curry Shrimp

Green Curry Shrimp


  • 1¬† cup¬† jasmine rice
  • 2¬† tablespoons¬† vegetable oil
  • 2¬† cloves¬† garlic, peeled and chopped
  • 1¬† tablespoon¬† prepared green curry paste (such as Thai Kitchen)
  • 1¬† can¬† (14 ounces) coconut milk
  • 1¬† cup¬† chicken broth
  • 1¬† tablespoon¬† fish sauce
  • 1¬† tablespoon¬† sugar
  • 1/2¬† pound¬† haricots verts (thin green beans) or regular green beans
  • 1¬† large¬† sweet red pepper, cored, seeded and thinly sliced
  • 1¬† cup¬† shredded carrots
  • 1-1/2¬† pounds¬† large shrimp, cleaned and deveined (about 24)
  • ¬† Lime wedges and fresh basil, for garnish
Directions1. Bring 3 cups water to a boil in large saucepan; stir in rice, reduce heat to very low, cover and simmer 20 minutes or until tender.

2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add garlic and cook for 30 seconds. Add curry paste and cook for an additional 30 seconds. Whisk in coconut milk, chicken broth, fish sauce and sugar. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, gently for 5 minutes, stirring occasionally.

3. Add green beans, red pepper and carrots. Cook for 6 to 7 minutes, stirring occasionally, until crisp tender. Nestle shrimp into liquid and cook for about 3 minutes, turning shrimp in liquid, halfway through cooking time. Turn off heat and cover until ready to serve.

4. Serve with rice and wedges of lime. Garnish with basil, if desired.

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Shrimp Stir-fry

Shrimp Stir-fry

1 pound carrots, peeled and cut diagonally into 1/2-inch slices
1 medium-size sweet red pepper, seeded and cut into 1/2-inch slices
3/4 cup low-sodium chicken broth
1/4 cup low-sodium teriyaki sauce
2 tablespoons cornstarch
1 tablespoon oyster sauce
2 teaspoons sugar
1 pound shrimp, peeled and deveined
8 ounces snow peas, trimmed
1 can (8 ounces) bamboo shoots
Sliced scallions (optional)
3 cups cooked brown rice
1. Place carrots and red pepper slices in a 5- to 6-quart slow cooker. In a small bowl, blend broth, teriyaki, cornstarch, oyster sauce and sugar. Pour into slow cooker and cook on HIGH for 13/4 hours or LOW for 31/2 hours.
2. Stir shrimp, snow peas and bamboo shoots (drained) into the slow cooker for the final 20 minutes of cook time. Sprinkle with scallions and serve with brown rice.

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Easy Salmon and Bok Choy

Easy Salmon and Bok Choy

1-1/2 pounds salmon, patted dry
3 tablespoons finely chopped fresh ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons low-sodium soy sauce
1 medium-size head bok choy, trimmed and cut into 1-inch pieces, stems and leaves separated (4 cups each)
1 teaspoon hoisin sauce
1/4 cup thinly sliced scallions
1. Coat a 5- to 6-quart slow-cooker bowl with nonstick cooking spray and arrange salmon in it, tucking the thin end of fillets underneath. Sprinkle ginger and garlic over salmon.
2. In a medium-size saucepan, bring broth, vinegar, sugar and soy sauce to a boil over high heat. Pour liquid around salmon, not over, and cook on HIGH for 1 hour or LOW for 2 hours.
3. Stir the bok choy stems into slow cooker for last 30 minutes of cooking time on HIGH or the last hour of cooking time on LOW. Add leaves to the slow cooker for final 10 minutes of cooking time on HIGH or final 30 minutes of cooking time on LOW.
4. Carefully remove salmon from slow cooker with a wide spatula; set aside and keep warm. Stir hoisin into liquid. Sprinkle salmon with scallions and serve with bok choy and liquid.
Note: While this dish can be cooked on HIGH, the color will be more vibrant and the flavor more delicate if cooked on LOW.

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1 medium-size onion, chopped
2 stalks celery, cut into 1/4-inch slices
1 can (14.5 ounces) no-salt-added diced tomatoes
2 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 pound light kielbasa, cut into 1/2-inch slices
1/4 teaspoon cayenne pepper
1 small green pepper, seeded and chopped
1/2 pound large shrimp, peeled and deveined
2 cups frozen cut okra
1/2 teaspoon Cajun seasoning
3 tablespoons cornstarch
1/4 teaspoon salt
Dash hot pepper sauce
Hot cooked white rice (optional)
In a 4- to 6-quart slow cooker, stir onion, celery, tomatoes, broth, chicken, kielbasa and cayenne together. Cover and cook on HIGH for 3 hours or LOW for 5 hours.
Stir in the green pepper, shrimp, okra and Cajun seasoning and cook for 1 hour or until shrimp is cooked through.
Remove 1/4 cup of liquid from the slow cooker and place in a small bowl; stir cornstarch into liquid. Stir back into bowl and cook an additional 15 minutes or until thickened. Stir in salt and hot sauce; serve with rice, if desired.

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