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

Ingredients
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

Thai Shrimp Salad

Thai Shrimp Salad

A nutty dressing gives this easy Asian dish its irresistible flavor.

Ingredients
2 carrots, peeled
8 cups sliced napa cabbage
4 large radishes, cut into matchsticks
1/4 seedless English cucumber, sliced
1/4 cup cream of coconut
2 Tbs. creamy peanut butter
2 Tbs. lime juice
1 Tbs. water
1/2 tsp. anchovy paste
1/4 tsp. salt
1/4 tsp.
Tabasco sauce
3/4 lb. cooked medium-size shrimp
1 cup chow mein noodles
2 green onions, sliced
1. Using vegetable peeler, cut carrots into ribbons. Place carrot ribbons and cabbage in colander. Pour 4 cups boiling water over vegetables; rinse with cold water. Transfer to salad spinner, and spin to remove as much water as possible. In large bowl, toss together cabbage, carrots, radishes, and cucumber.
2. In jar with tight-fitting lid, combine cream of coconut, peanut butter, lime juice, water, anchovy paste, salt, and Tabasco sauce. Shake well to combine.
3. Add shrimp, noodles, and green onions to salad. Drizzle with dressing.

Original Link: http://www.parents.com/recipes/cooking/family-favorites/summer-meal-ideas/?page=7

Easy Shrimp Fried Rice

Easy Shrimp Fried Rice

Ingredients

  • 1¬† tablespoon¬† canola oil
  • 1¬† cup¬† sliced mushrooms
  • 1¬† cup¬† bean sprouts
  • 3¬† cups¬† cooked rice
  • 1/2¬† pound¬† cooked medium shrimp
  • 1¬† tablespoon¬† canola oil
  • 2¬† ¬† eggs
  • 3¬† tablespoons¬† low-sodium soy sauce
Directions1. In a wok, heat 1 tablespoon canola oil on medium-high. Add mushrooms; stir to coat. Add bean sprouts, rice, and shrimp; stir-fry until hot.

2. Remove from heat. Add 1 tablespoon canola oil and 2 eggs; scramble and return rice mixture to wok. Stir in 3 tablespoons of low-sodium soy sauce; serve.

Original Link:  http://www.parents.com/recipe/vegetables/easy-shrimp-fried-rice/

Shrimp Lo Mein

Shrimp Lo Mein

Ingredients

  • 2¬† packages (8 ounces each)¬† tofu spaghetti noodles (such as Shirataki), drained and rinsed thoroughly
  • 1¬† pound¬† medium-size frozen raw shrimp (31-40 count), thawed according to package directions
  • 3¬† tablespoons¬† light teriyaki sauce
  • 2¬† boxes (9-ounces each)¬† frozen Szechuan vegetable blend with sesame sauce (such as Birds Eye)
  • 1¬† cup¬† frozen shelled edamame
  • 1¬† tablespoon¬† cornstarch
Directions1. Microwave noodles for 1 minute; set aside. Place shrimp in a small bowl and toss with 2 tablespoons teriyaki sauce; set aside.

2. Place mixed vegetables and edamame in a large nonstick skillet with 1/4 cup water. Cover and cook, stirring occasionally, over medium-high heat for 7 minutes or until cooked through.

3. Stir shrimp into vegetable mixture; cover and cook 4 to 5 minutes or until shrimp is pink and cooked through.

4. Stir together remaining 1 tablespoon teriyaki sauce and the cornstarch, then stir into the mixture in the skillet until thickened. Gently stir noodles into skillet and cook until warmed through.

Original Link:  http://www.parents.com/recipe/pasta/shrimp-lo-mein/

Green Curry Shrimp

Green Curry Shrimp

Ingredients

  • 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.

Original Link :http://www.parents.com/recipe/vegetables/green-curry-shrimp/