Crispy Shrimp Tacos

These are goooooood



Here is what you need for your filling.  Tomato, catsup, garlic, lime juice, salt, black pepper and, of course, shrimp. Note there is no jalapeño because Lovey doesn't do jalapeños.


Prepare whatever condiments & toppings you want to use and hold in the refrigerator.

Shred your cheese.


 

Combine the tomatoes, onion, jalapeño, catsup, lime juice, garlic, part of the salt and pepper.  I left the jalapeño out because Lovey doesn't like the heat.  If I were making these for myself I would definitely add the jalapeño.


 Sauté this mixture until is begins to thicken and the tomatoes begin to break down.



 
Reduce your heat and add the shrimp.


 
 Line two baking sheets with parchment and place 6 tortillas on each sheet.  Brush the tortillas with oil.





Divide the cheese among the tortillas

Add the shrimp mixture and bake, one sheet at a time, until the cheese melts and the edges begin to brown.


Garnish with your toppings


 
Fold them in half and serve them up with re-fried beans and Spanish rice.
 

Shrimp Tacos
Adapted from Feb/Mar 2018 issue of "Cook's Country"
Serves 4 to 6

Ingredients:
2 tomatoes
1 small yellow onion
1 jalapeño
2 Tbsp. catsup
1 Tbsp. lime juice, plus lime wedges for serving
 2 garlic cloves
salt and pepper
1 pound large shrimp (26-30 per pound count)
3 Tbsp. vegetable oil, divided
12 (6-inch) corn tortillas
8 ounces Monterey Jack cheese
iceberg lettuce
diced avocado
fresh cilantro
salsa

Mise en Place:

• core and chop tomatoes
• finely chop the onion
• stem, seed and mince jalapeño
• juice lime and cut more lime(s) into wedges
• mince garlic
• peel, devein and remove tails from shrimp; cut shrimp into 1/2 inch pieces
• shred cheese (should have about 2 cups)
• prepare condiments: shred lettuce, chop avocado, chop cilantro

Method:
Adjust oven rack to lowest position and heat oven to 450° F. Combine tomatoes, onion, jalapeño, catsup, lime juice, garlic, 1 tsp salt, and 1/4 tsp. pepper in a large bowl.

Heat 1 Tbsp. oil in a 12-inch skillet over medium-high heat until shimmering.  Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp, and cook until shrimp are just opaque, about 2 minutes.

Line two rimmed baking sheets with parchment paper. Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet). Brush tops of tortillas with the remaining 2 Tbsp. oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.

Garnish with lettuce, avocado, cilantro, and salsa, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.

Salmon Ceviche with Cilantro, Chili, and Lime

It is "some like it hot - and spicy" week a IHCC.  Since Mr. C., or as I like to call him - Lovey, does not like anything spicy, I knew I'd have to find one of Tessa Kiros' recipes that I could easily half and take to work with me for my lunch.

 I chose this ceviche recipe.  I love ceviche and I love all these ingredients so the selection was an easy one.  The lime, ginger and cilantro flavors with the light, delicate texture and flavor of the Coho Salmon were a perfect pairing.

The recipe halved easily but I could have used the original amount of red chile peppers for a little spicier dish.  Perhaps if I had left the veins there would have been more heat.



 Notice I'm wearing my food gloves that I love to use in the kitchen?  I suggest using these in so many ways when cooking, and especially when working with chiles and peppers since they have oils that can burn your skin and especially your eyes. 

 This was so easy to prepare.  Take care to mix it up in a nonreactive bowl.  Since I made this dish to take to work the next day, I stored it in a Ball jar for easy transporting.

Tessa states that this is even good the next day so I had no problem making it the night before.  She also suggested a lovely way to serve it with some firm green leaves and sliced red onions as a salad or with boiled potatoes.  For myself, I just ate it out of the jar at my desk and it was yummy!

Salmon Ceviche With Cilantro, Chili, and Lime

Adapted from "Falling Cloudberries" by Tessa Kiros

Serves 4 to 6 - Note: this is the full recipe as in the book

Ingredients:

1-1/4 pounds skinned salmon fillet

Juice of 4 limes

2 or 3 red chiles

2 Tbsp. chopped fresh cilantro

1/4 tsp. ground cumin

2 garlic cloves

1-1/2 inch piece of ginger

Mise en Place:

• skin and remove any bones from the salmon
• juice limes
• seed and finely chop the chiles
• chop cilantro
• peel  & finely chop garlic cloves
• peel and grate fresh ginger

Method:

Slice salmon fillet into pieces about 1/2 inch thick and put in a wide, nonreactive bowl.

Pour the lime juice, chile, cilantro, cumin, and garlic over the fish and season with salt and pepper.  Take the grated ginger between your fingers and firmly squeeze the juice over the salmon (discard the pulp that's left).  Mix gently, cover with plastic wrap, and refrigerate for at least 4 hours before serving.

I'm sharing this recipe at IHCC