Sweet Chili Aioli (for Shrimp Tacos)

 I went to visit my daughter who is lucky enough to live close to Zion's National Park for a few days. While there, we ate at a few of the local restaurants, and one had the most awesome, life changing, shrimp tacos!! it was the sauce!!! My son-in-law talked to the chef and asked what was in it, so when I got home I googled a recipe similar to what the chef said he put in it.. and did my own thing too... cuz recipes are more like guide lines to me, are they? I came up with this recipe and grilled up some shrimp and these were close!! I LOVE this aioli....would be good on fish tacos too!! I'll share how I did my shrimp and assembled the tacos after the Aioli recipe.

Enjoy!!

Sweet Chili Aioli

1/2 cup Avacado mayonnaise (you can use regular too)

1 Tablespoon Sweet Chili Sauce

1 teaspoon Sambal Olek (fresh Chili paste)or a garlic chili paste, (can add more if you want more spice)

1/2 teaspoon minced garlic

2 to 3 teaspoons rice vinegar

Salt and pepper to taste if desired

Combine ingredients in a bowl and use an immersion blender or whisk to mix. I added the 3 teaspoons of vinegar.... started with 2 then thought it could use a little more. You can use a garlic chili  paste too if that's what you have, then you can omit the minced garlic. 

For the Tacos

I used a large bag of the biggest shrimp I could find, 21-29 size I think? I thawed out and removed the tail and shell.

Blot dry on a paper towel. Then I drizzled a little olive oil and Kinders Seafood blend dry rub, and tossed them around. You can use any seafood seasoning you desire.

I preheated my grill then turned down to medium, then I put my shrimp on a grill tray and grilled for 2 minutes per side or until your shrimp are a nice opaque pink color. Remove from heat.

I fry my corn tortillas in avocado oil a minute or two, fry one side till they start to bubble then on the other until they lightly start to brown on the edge... remove and let drip on a paper towel lined plate.. I fold mine in half while they are cooking on that last side.

To assemble the tacos... I spread a good spoonful of the aioli on my taco shell, then lay 5 big shrimp, stacked slightly in a row... we topped ours with pre shredded cabbage, Cotija cheese, and homemade salsa or hot sauce. The picture above is what I took of my plate at the restaurant.... you could top with Pico d Gallo and chopped cilantro too.. top with your favorite taco toppings. Service with black beans and rice if desired.... bet ya can't eat just one.

Smoky Shrimp and Corn Chowder

I love soup and chowders in the Fall... when the air starts to get that chilliness to it, Soup just hits the spot. I saw this on a cooking show on PBS and had to give it try. 

Smoky Shrimp and Corn Chowder

I bought frozen shrimp which I let thaw out in the refrigerator. Then I washed and shelled it. I husked 3 ears of corn. This I put on my Traeger smoker, which I had set to 275 degrees. I set my shrimp on a vegetable grill tray that I sprayed with a non stick cooking spray. I put the tray in the smoker along with my husked and rinsed corn on the cob. I let this smoke for 30 minutes.

• 1 pound smoked large shrimp (smoked for 30 to 60 minutes at 300 degrees F)

        •       2 ears corn,  smoked with shrimp

• 2 tablespoons butter or extra virgin olive oil

• 2 shallots or 1 small red onion, finely chopped

• 2 leeks, trimmed, thoroughly washed, shaken dry, and thinly sliced

• 4 red new potatoes, scrubbed and quartered

• 1 teaspoon dried thyme

• 1 bay leaf

                1 Tablespoon flour

• Salt and freshly ground black pepper

• 4 cups low-sodium chicken or fish stock, preferably homemade

• 1 cup heavy cream

After the corn and shrimp are smoked; set aside to cool.

Melt the butter in a large heavy saucepan. Add the shallots and leeks and cook over medium heat until soft and translucent, 3 minutes, stirring often.

 Increase the heat to high and add the potatoes, bay leaf, and thyme. Cook until the potatoes are browned and crisp, about 5 minutes, stirring often. Add the flour and season well with salt and pepper. Cook another minute. 

 Stir in the chicken stock and simmer over medium heat until the potatoes are tender, about 10 minutes. 

While the potatoes are cooking, chop the smoked shrimp into bite size pieces and cut the corn off the cob. Add to the chowder along with the cream and simmer until the soup is richly flavored, 5 to 10 minutes more. Taste and add salt and pepper if needed. 

 Ladle the chowder into bowls and serve with crusty french bread.

Tips: I boiled by shrimp shells in the chicken broth while the shrimp and corn were smoking. Then I strained it and used that broth in my soup instead of regular chicken broth. 

I also made a white sauce with the heavy cream, like you do for macaroni and cheese only without the cheese. Then I added to the soup when it says to add the cream. This just makes a thicker chowder like soup. Feel free to just use cream if you like. 

Hoisin Lime Glazed Salmon with roasted Vegetables

I have been wanted to try cooking with fish more. Which is hard to do living in Idaho, but I found some great fillets at Walmart of all places. I love Hoisin sauce.... so of course I had try this recipe. I tweaked it a bit but it turned out delicious. Enjoy!

HOISIN LIME GLAZED SALMON WITH MIXED VEGETABLES

INGREDIENTS

• 1 and ¼ lbs of salmon fillet, all in one piece

• 4 cups fresh mixed vegetables, cleaned and cut into 1 inch pieces (I used bell peppers, onions, green beans, carrots and broccoli)

• Cooking spray

• Kosher salt and pepper

• ½ cup soy sauce

• ⅓ cup packed brown sugar

• ¼ cup hoisin sauce

• 1 Tablespoon minced ginger ( the kind in the tube in most produce departments)

• 1 teaspoon minced garlic

• 2 tablespoons fresh lime juice

• 1 teaspoon sesame oil

• 1 tablespoon sesame seeds (optional)

• Coconut rice to serve on the side (recipe here, I didn’t add the beans for this recipe- just leave out)

INSTRUCTIONS

1 Combine the soy sauce, brown sugar, hoisin sauce, ginger, garlic, lime juice and sesame oil in a small saucepan; bring to a boil. Once the sauce comes to a boil, lower the heat to medium and simmer for 10 minutes or until sauce has started to thicken. Set the sauce aside.

2 Preheat oven to 400 degrees. Line a sheet pan with parchment paper or foil, coat with cooking spray. Place the salmon fillet on one side of the pan; season the salmon with salt and pepper and lightly brush with the hoisin glaze. On the other side of the pan, place the mixed vegetables. Spread the vegetables out into one even layer. Season the vegetables with salt and pepper and spray them with cooking spray. If you need to you can also put the salmon and veggies on separate baking sheets. 

3 Bake in the oven for 8 minutes, then turn the oven to broil and broil for 8 minutes. You made need an additional 1 or 2 minutes depending on how big you cut your veggies and how thick the salmon is. Remove the pan from the oven and brush more glaze over the salmon. Drizzle glaze over the vegetables to taste and then toss to coat. Garnish with sesame seeds. Serve the salmon and vegetables with coconut rice, and any extra glaze on the side for dipping or drizzling

Salad with Grilled Shrimp with a Lime Vinaigrette

Since starting my 21 day fix journey, I have been eating healthier... I love trying to find healthier recipes to try and experiment with. And you know I LOVE watching the food network on my Saturday mornings, so when they did a version of this recipe I just HAD to try it out. I love shrimp and Jamaican flavors so I tweaked this recipe just a bit to my taste. Loved it. And a salad like this a great light evening meal. The original recipe is here but I did tweak it a bit. Enjoy!

Salad with Grilled Shrimp with a Lime Vinaigrette
Shrimp Marinade:
2 Tablespoons Olive oil
1 Tablespoon Lime juice
1/2 (scant) teaspoon Jamaican Allspice
1/4 teaspoon smokey paprika
1/8 teaspoon chipotle powder
1 heaping teaspoon minced garlic
Whisk this together in a large bowl, then add:
1 to 2 pounds large Shrimp, peeled and deveined and tails removed
Let your shrimp marinade while you prep the rest of the salad.

3 ears corn, cooked and cut of the cob (you can grill this or cook in the microwave)
4 cups Spring Mix Salad
1/4 to 1/2 cup lightly chopped fresh cilantro
1/4 to 1/2 cup lightly chopped fresh parsley
1 avocado, pitted and diced
One 14-ounce can chick peas, drained and rinsed
One 14 ounce can black beans, drained and rinsed
1 jalapeno, diced
1/4 of a red onion, finely diced
Place salad ingredients in a large bowl and toss together. Set aside while you make your salad dressing.

Salad Dressing:
1/4 cup lime juice
1/8 heaping teaspoon smokey paprika
a dash or two chipotle powder
1-2 teaspoons agave (to taste)
Kosher salt and freshly ground black pepper
Whisk these ingredients together then drizzle in 1/2 cup olive oil while still whisking until it comes together. 
This is your salad dressing, add more salt and pepper to taste.
Now grill your shrimp.
Preheat a grill or grill pan to medium-high heat. If you are grilling on an outside grill preheat your veggie grill pan (I used this then I didn't have to skewer my shrimp and it didn't fall through the grates).
Grill the shrimp until  no longer pink, about 3 minutes per side. Remove to a plate.
Drizzle the salad with your desired amount of dressing. Serve in individual bowls or plates and top with grilled shrimp. Enjoy!!

Jambalasta or Pastalaya

I LOVE Jambalaya or anything like it, this was kind of like Jambalaya only you use pasta instead of rice so hence the name... and I LOVE Cajun seasoning. You know when you go to Disneyland and they have that place to eat by the Pirates of the Carribean ride, it serves Gumbo, and the air smells soooo good while you are waiting in line and makes you hungry for Cajun food. Well, that's what I was trying to create, that smell. I know, it seems weird to try to create a smell, but I ran across this recipe and thought I would give it a shot. I found the original recipe on Allrecipes.com but I added a few things of my own, and added more seasonings too. This was yummo!! And if you didn't want to use pasta, it would be delicious spooned over hot cooked rice as well. Enjoy!!

Jambalasta or Pastalaya

Ingredients
1 box linguine pasta
2-3  tablespoons olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1/2 green pepper, diced
1 heaping teaspoon minced garlic
2 skinless, boneless chicken breasts, cut into strips
1 pound shrimp, peeled and deveined
1 tablespoon sugar
1/2 tablespoon Cajun seasoning (I use Tony Chachere's Creole Seasoning)
1 tablespoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt (Tony Chachere's has lots of salt so start with about this much and adjust to taste)
1/2 teaspoon Cayenne pepper
1/2 teaspoon dried mustard
1-2 tablespoons Louisiana-style hot sauce
2-3 tablespoons flour
1 pound kielbasa, cut into 1/4-inch slices
1 (28 ounce) can diced tomatoes, undrained
4 or 5 leaves fresh basil, or about teaspoon dried basil
Parmesan cheese for garnish
Directions
1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally according to package directions. Drain well in a colander; set in the sink.
2. Heat about a Tablespoon of olive oil in a large skillet over medium high heat. Add the chicken and cook for about 8 to 10 minutes until cooked through. Remove from skillet and set aside.
3.Heat another Tablespoon of oil in skillet over medium-high heat; cook and stir the onion, celery, carrots and bell pepper in the oil until translucent, about 5 minutes.  Add the garlic and cook about another minute.
4.Combine the flour and  dry seasonings together and add to the veggies, cook and stir for about a minute. (if flour sticks to the bottom of the pan too much, add a tablespoon or so of water and de-glaze the pan.
5.Return the chicken to the pan along with the shrimp and kielbasa cook until the shrimp turns slightly pink, about 3 to 5 minutes. Stir in the diced tomatoes and hot sauce, scraping up the good stuff from the bottom of the pan. Reduce heat to medium and simmer until thickened, about 10 minutes. Add your cooked linguine and fresh basil and cook another minute or two until pasta is heated through.Garnish with Parmesan cheese!

Enjoy!
I served mine with sauteed zucchini and crusty french bread !

Lemony Shrimp with Asparagus/Veggie Stir Fry

I've been trying to cook lighter lately, since it's been so hot, nothing very heavy sounds good. Tonight, I got out my Stir Fry Cookbook and found this recipe. If you don't like Shrimp you could easily substitute about a pound of fish, like orange roughy, or halibut fillets cut into 1/2 inch thick 1 by 3-inch strips. But I'm a shrimp person, so I used a 1 pound package of frozen raw shrimp. I served this with a side salad, who says you have to be boring when cooking lighter. I used cooked brown rice to serve my stir fry on, but use whatever kind of rice you have and like. ENJOY!

Lemony Shrimp with Asparagus/Veggie Stir Fry
1 pound frozen raw shrimp, thawed with tails removed
1 (1lb) package frozen aparagus stir fry veggies, I also used a cup or so of broccolli florets for more variety
 (you could use fresh veggies either, just cut up fresh asparagus and a mixture of 2 or 3 kinds of other veggies into bite size pieces, you want about 3 cups)
2 teaspoons cornstarch
2 teaspoons lemon juice
2 teaspoons olive oil
1 large clove garlic, minced (or a  slightly heaping teaspoonful already minced garlic in the jar)
2 Tablespoons chicken broth
2  Tablespoons Lemon juice
1/4 teaspoon sugar
salt and Pepper to taste
2 or 3 Tablespoons Olive oil or salad oil to stir fry with
Hot cooked brown rice

Thaw your frozen shrimp and remove the tails. Get your rice cooking according to package directions, brown rice cooks a long time (about 45 minutes so plan accordingly if you use that) Most other rices cook 20 to 25 minutes.
In a bowl, whisk together the 2 teaspoons of cornstarch, 2 teaspoons lemon juice, and 2 teaspoons oil. Add thawed shrimp, and toss to coat. Let sit for about 5 minutes.
In a large skillet or wok, heat about 2 Tablespoons oil. When oil is hot, add your shrimp and stir-fry over medium-high heat until curled and mostly pink. (about 2 or 3 minutes). Remove from skillet and set aside.

Pour remaining 1 tablespoon of oil into skillet, when oil begins to heat add the garlic and stir-fry for about 30 seconds. Then add your veggies and stir-fry for 1 to 2 minutes.

Stir together your chicken broth, and 2 Tablespoons lemon juice and the 1/4 teaspoon sugar (I added the sugar because I think it takes the edge off the lemon juice, if you don't want to add it you can leave it out)  Pour into skillet over your veggies and cover and cook, stirring frequently until veggies are tender-crisp to bite (2 to 3 more minutes). You can also sprinkle your veggies with a dash or two of salt.

When veggies are done, add your shrimp back into the skillet and stir until just heated through. Serve over hot cooked rice. Garnish with salt and pepper and a dash or two of soy sauce if desired.

Makes about 4 servings.

YUMMMMM......

Shrimp Chiles Rellenos

                                                                               
I LOVE Chiles Rellenos! Usually these are stuffed with just cheese and dipped in an egg batter and then deep fried. I first ate them when we lived in Albuquerque, New Mexico at the state fair that was in Albuquerque, those were the best I've ever had!! They were deep fried but crispy with a yummo sauce on them. I have tried to find some like those ever since we moved back to Idaho but so far they haven't been like those. The ones I  have had here are good, they just are softer on the outside. Jim's Mom has shown me how to make them too, and those were good, but not crispy. I was watching T.V. on Saturday Morning and Rick Bayless' show 'Mexico, One plate at a Time' was on. He made this recipe and they looked yummy and a bit more healthy than the deep fried ones I've seen so I thought I would give them a try. I followed his recipe pretty close, but added the black beans and corn to the filling. And I marinated my shrimp for more flavor.  I tried both the Anaheim Chiles and the fresh Poblano Chiles, we liked them both, but I think I liked the Poblanos best. They were bigger and some of the Anaheim chiles were quite spicy. Just a warning, these a take a while to make because you have to roast and peel the chiles, but I didn't mind... I like experimenting in the kitchen. So make these when you have a bit of time and feel like trying something different. YUM!
Also.. If you don't want to take the time to wrap these in cornhusks... you could bake them on a greased cookie sheet at 350 for about 10 minutes or until the filling is hot and bubbly.

Shrimp Chiles Rellenos
Ingredients:
An 8-ounce package dried corn husks
12 medium (about 1 1/2 pounds total) fresh Anaheim chiles or fresh Poblano Peppers ( I used 8 Anaheim and 4 Poblano because I wanted to try both kinds)
1 medium onion, sliced into 1/2-inch-thick rounds
A little vegetable oil
Salt
1 pound raw shrimp, shelled and deveined
Grill Mates Baja Citris Marinade packet, (mix according to directions on packet)
1/2 (14 oz.) can black beans, rinsed and drained
1/2 (14 oz ) can corn, drained
12 ounces shredded Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you’ll have about 3 cups)
1/4 teaspoon oregano, preferably Mexican
1/2 teaspoon fresh black pepper
Dash or two salt
--------------------------------------------------------------------------------

Directions:
1. Soak the corn husks. Fill your sink with hot water and add your corn husks to it, if they float, I put a cake pan that I've filled with water on top of them. Let soak for a good hour.
2. Roast the chiles, you can do this in the broiler, but I prefer to roast mine on my grill, either gas or charcoal will work, just get the grill hot. Lay the chiles on the grill and turn until blackened and blistered, about 4 minutes per side. Place in a large bowl and cover with a lid or piece of saran wrap, you want these to steam a little so the skin is easy to peel off.
Meanwhile, brush both sides of the onion slices with a little oil, sprinkle with salt, then lay in a single layer on the grill. Grill, turning at least once, until richly browned and soft, about 7 minutes. Scoop onto a cutting board and chop into small pieces.
Marinade your shrimp in the Baja Citris Marinade for about 15 minutes. (Mine marinades while I peel my chilles)
When the chiles are cool enough to handle, peel off the blistered skin. Make a slit in the side of each chile and use your finger to scrape out the seeds. Rinse briefly to remove any stray seeds or bits of skin. Dry with paper towels.
Saute the shrimp in a large frying pan for about 5 to 6 minutes or until they turn pink and start to curl. Remove from pan, and chop into about 1/4 inch pieces.
In a large bowl, mix together the chopped shrimp, shredded cheese, chopped grilled onion, black beans, corn, oregano, black pepper and salt.

 Spoon your filling into the peppers until full but you can still almost close them up again.

3. Grill and serve--Preheat your grill again. Choose 12 larger corn husks. Lay six on your counter top and dry with a towel. Lay the Anaheim chili's  in pairs lengthwise on the corn husks and roll up., or if you use Poblano peppers, do just one in each corn husk. Lay out 6 more corn husks. Lay each “chile relleno roll” on another corn husk, tapered end pointing the opposite direction. and roll up, Tear  1/4-inch strips from the remaining corn husks and use them to tie around the ends of each roll. Lay the rolls on the grill. Grill them for 10 to 12 minutes, turning them regularly, until the corn husks are slightly charred, the cheese has melted and the shrimp are warm.

Slide them onto plates, cut off the ties, pry back the husk and serve! (I slid mine out of the husks completely to serve)

I served mine with a side salad and spicy dilly beans and carrots. But you could serve these with a steamed veggie and Mexican rice if desired.
Enjoy

The top pic at the beginning of the recipe is the Aneheim Chile and the one at the bottom is the Poblano Chile.

Quesadillas de Camarones (Shrimp Quesadilllas)

I was hungry for something different yesterday, so I surfed the Internet for some ideas. While on the Pioneer Woman's blog, I ran across this recipe. I love shrimp and mexican food so I had to give this a try. It was delish! You can find this recipe at http://thepioneerwoman.com/cooking/2011/01/quesadillas-de-camarones/ but I will post it here as well. The only thing I did different was use more shrimp. I used about a pound of the 31-40 size shrimp. I also used the regular size flour tortilla's, but the snack size might be easier to flip and a good appetizer size. We just had them as a main course for dinner so the bigger ones were good. I served mine with a salad and a dollop of guacamole and salsa.  I suggest you make these today! Enjoy!

Quesadillas de Camarones (Shrimp Quesadilllas) 
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 6 approximately

Ingredients:

Flour Tortillas
12 whole Large Shrimp, Peeled And Deveined (I used about 1 pound of the 31-40 size frozen raw shrimp)
8 ounces, fluid Mexican Red Sauce (I use the El Pato sauce in the yellow can in the Mexican food section)
1 whole Large Onion, diced
1 whole Red Bell Pepper, diced
1 whole Green Bell Pepper, diced
2 cups Cheese, Grated (Monterey Jack Is Best)
2 Tablespoons Olive Oil
Salt To Taste

Preparation Instructions:
Take tails off shrimp, pour red sauce over shrimp. Set aside.
Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.

Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque and the sauce is mostly evaporated, should take about 3 to 5 minutes. Remove from skillet and chop into bite-size pieces.

                                          (this is how my veggies and shrimp looked at this point)
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.

Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

Catfish Po' Boys

I love Catfish, especially when it's breaded in corn meal and fried (or  is that the only way to eat catfish!?) I get the catfish whenever we go to Texas Roadhouse! Yum! So when I saw this recipe on "5 Ingredient Fix" it looked way good so I had to give it try. It was yummo! They didn't put the coleslaw on it, but I thought it would be even better that way and it was! yum! Hope you like it as much as I did!

Catfish Po'Boys


Peanut or canola oil, for frying
4 hoagie rolls or 1 French baguette (I like to use the Hard Rolls from Walmart- they are perfect!)
3/4 cup corn meal
2 tablespoons Creole seasoning (recommended: Tony Chachere's)
 salt and  black pepper
4 (6 to 8-ounce) catfish fillets (I used frozen Catfish nuggets that I found in the freezer section at Walmart-2 or 3 pieces is perfect for one sandwich, I did about 12 or 15 pieces and we got 6 sandwiches out of it)
Remoulade sauce (see recipe below)
1 small package coleslaw mix (I put have the remoulade sauce on half a package)
 hot sauce, for serving

Directions
Preheat the oven to 350 degrees F.
In a heavy-bottomed pot, (Dutch oven) heat enough oil to come halfway up the sides of the pot, to 365 degrees F.
Slice the  rolls in half, (not cutting through), and put them on a baking sheet. Lightly toast the bread in the preheated oven.
Combine the corn flour, seasoning and salt and pepper, to taste, in a shallow dish. Pat the fillets dry and dredge them in the seasoned flour mixture, shaking of the excess.
Once the oil is properly heated, carefully drop the catfish into the oil. Be careful not to overcrowd the pot. Fry until golden brown and beginning to float to the surface, about 5 minutes. Do not overcook. Carefully remove the fillets with a slotted spoon or tongs and drain them on paper towels.

When ready to assemble, Spread both top and bottom half of roll with a little remoulade sauce, put 1 catfish fillet (or 2 or 3 catfish nuggets) in each toasted roll and top with coleslaw, and drizzle with hot sauce to your taste. 
Enjoy!!

Remoulade Sauce

1 green onion, green and white parts, chopped
1 cup Best Foods Mayonaise
3 tablespoons whole-grain Dijon mustard
2 tablespoons fresh lemon juice
Hot sauce, to taste
Pinch salt and freshly ground black pepper

Directions
Pulse all of the ingredients in a food processor or blender until smooth. Pour into a covered container and refrigerate until ready to use.
This made enough sauce so that I used have to spread on the rolls, and the other half on about 1/2 a small package of coleslaw. In the half for the coleslaw I added a dash or two of chipotle powder.

Fish Tacos!!

Okay, I know I've said it before, but I love tacos!! I finally made a Yummo Fish taco so I thought I'd share!!! These turned out so good and the fish doesn't take long to make. I use my Cilantro Coleslaw and Mango Pineapple Salsa with these, see my earlier posts. These are good on both corn or snack size flour tortilla's, I did both because my family likes both. Enjoy!!

Fish Tacos

8 Talapia fillets, thawed (I used frozen Talapia cuz it's hard to get good fresh fish here in Idaho, unless you go fishing, but any firm fish will work) 1 fillet made about 2 tacos, so use more or less according to how many you need
Cajun Spice Mix (see my recipe below, or use your favorite cajun seasoning)
Corn or Flour Tortilla's
Mango Pineapple Salsa
Cilantro Coleslaw
Vegetable oil for frying fish and Tortilla's

Heat about 1/4 cup vegetable oil in a heavy skillet. While oil is heating lightly sprinkle cajun seasoning on both sides of each fish fillet. When oil is hot place 3 or 4 fillets in skillet and brown. Takes about 4 minutes. Flip and brown other side, about another 3 or 4 minutes, depending on the thickness of your fish. You just want your fish to be flaky. Remove from skillet and place on cookies sheet while cooking the rest of your fish.

While fish is cooking, Heat another heavy skillet, Then I drizzle about 1 to 2 teaspoons vegetable oil and brush around the bottom, and cook tortilla's till they start to bubble for the flour on each side, and about 45 seconds per side for the corn. Keep tortilla's warm in between dish towels on a plate.
When fish is done assemble tacos (make the salsa and coleslaw ahead, before cooking fish) I place about 1/2 a fish fillet on one side of a tortilla, and put a spoonful of coleslaw, and a spoonful of Mango salsa next. Fold in half like a taco and enjoy!!! Yummm!!
I served with fresh steamed vegies and Fiesta Zucchinni Corn (you can find that recipe with my Chipotle taco recipe look in vegetables)

Cajun Spice Mix

2 teaspoons cayenne pepper
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon cumin
1 1/4 teaspoons dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon onion powder
1 teaspooon garlic powder

Mix all ingredients together and store in air tight container. This is better if you can blend with a mortar and pestle, or a spice blender. (I just crushed the oregano and thyme with my fingers) I recommend keeping in an old salt shaker or spice bottle that you may have laying around to sprinkle on the fish.

Linguine with Shrimp and Lemon Oil

A friend I work with led me to this recipe. It was off of the Food Network by Giada. But she added Arugula, which I've never used, so I used Spinach and added fresh basil.. and parmesan cheese! This is a light lemony, pasta dish. Great for summertime! Yummo!!!

Linguine with Shrimp and Lemon Oil

Lemon oil:
1/2 cup Olive oil
Zest of 1 lemon

For the pasta:
1 pound linguine pasta
2 Tablespoons Olive oil
1/2 cup diced onion
1 teaspoon minced garlic (2 cloves)
2 pounds frozen raw shrimp, thawed and peeled
1/4 cup lemon juice (about 2 lemons--use the ones you zested)
Zest of 1 lemon
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon dried parsley
1/4 cup fresh basil, chopped
 3 packed cups fresh baby spinach
Parmesan cheese for garnish

Directions:
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente--tender but firm to the bite. Stir occasionally, about 8 to 10 minutes. Drain pasta and reserve 1 cup of the pasta water  to add to sauce later.

Meanwhile, in a large heavy skillet warm a Tablespoon or two of olive oil over medium heat. Add the onions and garlic and cook for about 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add lemon juice, lemon zest, salt, pepper, basil and parsley.  Toss to combine. Turn off heat and add the spinach and linguine, toss to combine. Using a sieve, strain the lemon zest out of the reserved lemon olive oil, and add the oil to the pasta. The zest can be discarded. Add a bit of the reserved pasta water (maybe about 1/2 cup or more if desired) Toss to combine. Sprinkle with Parmesan cheese. Serve immediately.

Salmon Patties

This is another one of my comfort foods. My mom used to make them alot when I was young! I use canned salmon and remove the bones. I remember eating them when I was little and once in a while mom would miss a bone (those round ones that are part of the spine) I always thought they were eye sockets or something...hahaha. But I love them and salmon is good for you! (I also used to have two goldfish that I names Sam and Patti) :o)

Salmon Patties

1 can (14oz) Pink Salmon
1 to 2 cups bread crumbs (you can use fresh, or the canned , I prefer the canned)
1/3 cup minced onion
1/4 cup milk
2 eggs
1 tablespoon parsley, crumbled ( or 2 tablespoons fresh, chopped fine)
1 Tablespoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon salt
dash of pepper

Drain salmon, reserving 2 tablespoons liquid; put in large bowl and flake with fork, removing bones. Combine all ingredients in bowl. Shape into 8-  1 inch thick patties. Pan-fry in skillet with 2 tablespoons olive oil on both sides until golden brown.
Serve with a slice of lemon and Enjoy!!
I serve mine with cream peas and potatoes!

Fried Shrimp Po' Boys

I watch the food network all the time, and Emeril Lagasse made these except he didn't put the coleslaw on them, that was my idea... This has become one of our favorites, especially Andrew's. I usually serve them with potato wedge fries... Yummo!!!

Fried Shrimp Po'Boys

2 pounds large shrimp, peeled and deveined (or more if you are making more than 4 to 6 sands)
Creole Seasoning (I've used Tony Chachere's)
1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 cup all purpose flour
1 cup yellow cornmeal

Hard rolls, or sub sandwich rolls ( I like to use Walmart hardrolls, they have great texture)
Cole Slaw (see my recipe on this blog)
Hot sauce (we like Louisianna Hot Sauce)

In a medium mixing bowl combine the flour and cornmeal and 2 Tablespoons creole seasoning, 1/2 teaspoon salt,  1/2 teaspoon cayenne pepper. Set aside. (FYI-you might have some of this mixture left over after dredging your shrimp, I keep in a ziploc sandwich bag in the freezer to use the next time I make these)
Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees. Lightly season the shrimp with the Creole seasoning on both sides. Dredge the shrimp in the cornmeal mixture, coating the shrimp completely.
Fry the shrimp in hot oil, in batches, until golden brown, stirring occasionally so they don't stick together, about 4 minutes. Remove from the oil and drain on a paper towel-lined plate.
When shrimp is all cooked,  have as many hard rolls as you need opened and placed on a cookie sheet, spray with Pam cooking spray, broil in oven 2 minutes until they just begin to toast (don't get them too crispy)
To assemble sandwiches, Lay 6 to 8 shrimp on the bottom of your sandwich roll (depending on the size of the shrimp and the roll) I lay my first shrimp flat, then kind of overlap them on each other. Sprinkle with hot sauce, top with a spoonfull of cole slaw, and then comes the top of the sandwich. Serve with potatoe wedge fries and fry sauce and dig in!! Yummmmmmm!!!

Shrimp tacos with Chipotle Coleslaw

Have I said I love experimenting with tacos?? And I love Shrimp and I happened to get some out to thaw before leaving for work this morning not quite knowing what I was going to do with them. But here's what sounded good and what I did. Then when I went to make my coleslaw, this Chipotle coleslaw recipe was on the lid. Just what I needed, Thanks Bobby Flay! Mmmmmmm betcha can't eat just one!

Shrimp Tacos with Chipotle Coleslaw
2- 14 ounce packages 41-60 raw Shrimp
1 package Grill Mates Baja Citrus marinade
1 package classic coleslaw mix
Chipotle Coleslaw sauce (see recipe below)
2 avacadoes, sliced into thin strips
grated colby-monterey jack cheese
12 corn tortillas

Chipotle Coleslaw Sauce
1/2 cup Best Foods Real Mayonaise
2 chipotle peppers in adobo sauce (canned, I just used 2 peppers and a spoonfull of sauce and keep the rest in the freezer)
2 Tablespoons fresh lime juice
2 Tablespoons honey
1 teaspoon ground cumin
Salt and pepper to taste
Mix all ingredients together in a blender until smooth.

First, make coleslaw sauce. Put Classic coleslaw mix into a large bowl, pour coleslaw sauce over and toss to coat all the coleslaw. Cover and set aside in refrigerator 30 minutes or until ready to eat.
Next take the shells and tails off the shrimp, place in a medium size bowl. Mix the Baja Citrus marinade according to directions on package. Pour marinade over shrimp and toss to coat. Set aside in refrigerator for 15 to 30 minutes.
While shrimp marinades, slice avacados and place on plate, I drizzle a little lime juice over them to keep from browning. Next you can grate cheese and place in bowl so you're ready to eat.
Heat grill. I use a vegge grill tray to cook my shrimp on so it doesn't fall thru the grates, so I heat that up too. When hot pour the shrimp out onto the vegge tray and spread out into a single layer. Grill for two minutes. Then turnover and grill another 2 minutes or until shrimp has turned pink and curled up. Remove from grill into a bowl and cover.
Cook tortillas that have been sprayed with pam either on the hot grill or preheated 375 degree oven. I lay them straight on the grill close lid and let cook 1 minute, flip over and cook 1 minute more. Place in a towel lined dish with a lid to keep warm. I do 6 at a time.
Assemble tacos by laying about 6 to 8 shrimp on half of tortilla, sprinkle cheese on next, add a spoonfull of coleslaw, a slice or two of avacado and you're ready to eat!!
These are Yummo!!! Right up there with fish tacos at the Gateway Mall in Salt Lake City!