Shrimp Tacos with Lime-Cilantro-Chipolte Sauce

Shrimp Tacos with Lime-Cilantro-Chipolte Sauce

4 servings (2 tacos each)

INGREDIENTS for SAUCE:

• ¼ c thinly sliced green onions
• ¼ c chopped fresh cilantro
• 3 TBS mayonnaise
• 3 TBS sour cream
• 1 TBS grated lime zest (Hell, I used the whole lime!!)
• 2 TBS lime juice
• Salt  to taste
• 1 tsp minced garlic
• 1-2 whole chipotle in adobo minced (start with one and taste then add. This gives a GREAT kick!)

Combine all the ingredients in a bowl and set aside

INGREDIENTS for SHRIMP:

1. 8 Jumbo shrimp peeled, deveined grossly chopped (I used frozen Jumbos, thawed)
2. 1 TBS butter
3. 1 TBS olive oil
4. 1TBS minced garlic
5. 1/8 c minced red onion
6. 1 tsp Mexican seasoning  or make your own with cumin, coriander, smoked paprika etc)
7. 1 Avacado chopped
8. 7-8 grape tomatoes chopped
9. 2 c shredded cabbage in a bag
10. 4-5 (6-inch) corn tortillas or flour tortillas heated in microwave or oven

Sauté  butter, oil & garlic in large pan.  Then add minced red onion followed by chopped shrimp and cook for 5-6 minutes until shrimp is pink.  Add Mexican seasoning, continue stirring.  Take heated tortillas, put shrimp, followed by cabbage, then avocado, tomatoes and top with chipotle sauce and have plenty of napkins and some nice cold Negra Modelo Beers!!!!!!! You can even add green onions, more cilantro…whatever you have…the choice is all yours!!!!! ENJOY!!!

Indonesian Fried Rice

Indonesian Fried Rice

Published May 1, 2011.   From Cook’s Illustrated.

Serves 4 to 6

.***This dish progresses very quickly at step 6; it’s imperative that your ingredients are in place by then and ready to go. **

What you need to do!!!!

1. Have a small food processor ready to go
2. Read the recipe…NOW READ IT AGAIN and then go gather ALL your ingredients at once and cut, measure, peel…whatever.  I have put them in groups so you are ready to go!

Ingredients

• 3 jalapeno chilies,  stemmed and cut in pieces (removing the seeds makes it less hot)
• 6 large shallots , peeled and cut
• 4 large garlic cloves , peeled
• 2 TBS dark brown sugar
• 2 TBS light or mild molasses
• 2 TBS soy sauce
• 2 TBS fish sauce
• Table salt
• 4 eggs, scrambled
• 1/2cup vegetable oil ..
• 12-14 extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut crosswise into thirds and put aside
• 2 cups leftover rice
• 4 scallions , sliced thin, and put aside
• 2 limes , cut into wedges

INSTRUCTIONS:

1. Pulse chiles, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen  1- second pulses, scraping down sides of bowl as necessary. Transfer mixture to small bowl and set aside.
2. In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1¼ teaspoons salt.
3. Whisk eggs and ¼ teaspoon salt together in medium bowl, put aside
4. Thinly slice remaining 3 shallots and place in 12-inch nonstick skillet with oil. Fry over medium heat, stirring constantly, until shallots are golden and crisp, 6 to 10 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate and season with salt to taste. Pour off oil and reserve. Wipe out skillet with paper towels.
5. Heat 1 teaspoon reserved oil in now-empty skillet over medium heat until shimmering. Add half of eggs to skillet, gently tilting pan to evenly coat bottom. Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1½ minutes. Slide omelet onto cutting board and gently roll up into tight log. Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled). Repeat with another teaspoon reserved oil and remaining egg.
6. Remove rice from refrigerator and break up any large clumps with fingers. Heat 3 tablespoons reserved oil in now-empty skillet over medium heat until just shimmering. Add chile mixture and cook until mixture turns golden, 3 to 5 minutes. Add chopped shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes. Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine and pour into center of skillet. When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through, and mixture is evenly coated, about 3 minutes. Stir in scallions, remove from heat, and transfer to serving platter. Garnish with egg segments, fried shallots, and lime wedges; serve immediately.