Grilled Shrimp with Tropical Salsa

Grilled Shrimp Tacos with Tropical Salsa

Ingredients:

SHRIMP:

2 pounds medium (21-25count) shrimp, peeled, deveined, tails off

2 limes, sliced, plus the juice of 2 limes (about 2 tablespoons)

1 medium red onion, sliced

1/2 cup vegetable oil

2 teaspoons kosher salt

1/8 teaspoon ground cloves (optional)

1 chipotle chile in adobo, minced

TROPICAL SALSA:

1 cup diced fresh pineapple, 1/2inch dice

1 medium ripe avocado, diced

One 15 ounce jar cactus, rinsed, patted dry and diced (I got this at Bravo Market on So. Ocean Ave.)

1 red (green, if you can’t find red) jalapeno, minced, seeds optional

1 medium ripe mango, 1/2inch dice

1/4 cup fresh cilantro leaves, plus more for serving

1 tablespoon apple cider vinegar

2 teaspoons vegetable oil

Salt

CREMA SAUCE:

3/4 cup Mexican crema

1 teaspoon adobo sauce

Zest and juice of 2 limes

12 corn tortillas, warmed

DIRECTIONS:

For the shrimp: Place the shrimp, limes and onions in a re-sealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for

1 to 2 hours.

For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro,

vinegar, and oil and  and toss to combine. Keep refrigerated until ready to serve. (** This can be done ahead of time)

For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp

to the salsa and toss to combine. Sprinkle with salt.

To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5

shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.

Thanks Kelsey Nixon!

Irish Soda Bread

Irish Soda Bread

Ingredients:

3 Cups flour

¾ Cups sugar

2 teaspoons baking powder

½ teaspoons baking soda

1 teaspoon cream of tarter

1-1/2 cups golden raisins

2 tablespoons butter, softened

2 eggs

1 cup milk

1 teaspoon lemon

1 teaspoon vanilla

Directions:

Pre-heat oven to 350 F.

1.     In a large bowl, whisk together sifted flour, sugar, baking powder, cream of tarter, raisins, and baking soda. Blend in the softened butter

2.     Beat eggs in a small bowl

3.     Mix milk and lemon juice in a third bowl, whip up until it thickens. Let set for 5 minutes

4.     Add vanilla extract to milk/lemon mix

5.     Add all the wet ingredients to the dry and knead together until well blended. If mixture is  too sticky, add more flour until your fingers are no longer sticky.

6.     Put in a pan that is well greased and floured. A large pie pan will work well.

7.     Put a cross on top. Then a little flour or sugar. I like sugar.

8.     Bake at 350 F. for 50 minutes. Check with a toothpick and make sure it comes out dry. If it doesn’t, continue to cook and check until done.

9.     Take it out of the oven and let it cool. Serve it warm with butter. Awesomelicious!! Thanks Maureen Cushing-Weed!!!!

Sauteed Spinach with Garlic

Spinach Sauteed with Garlic

(Serves 4)

Ingredients:

1 pound baby spinach

4 cloves fresh garlic, diced

½ tablespoon garlic powder

½ tablespoon onion powder

3-4 tablespoons olive oil

Directions:

    In a large frying pan heat up 2 tablespoons of oil. Lightly brown the garlic on medium heat. Add the spinach (in two bunches, until the first bunch cooks down enough to fit the second half in the pan) and toss together. Add the garlic powder and onion powder and more oil as needed. Continue to toss until all the leaves are wilted down. Move to a bowl to serve. Drain if necessary.

Crispy Oven Fish Fry

Crispy Oven Fish Fry

Ingredients:

4 Tablespoons butter

2 cups panko breadcrumbs
2 teaspoons Old Bay Seasoning

2 teaspoons granulated onion (preferred)

2 teaspoons granulatedgarlic (preferred)

Zest of one lemon or lime

2 tablespoons chopped thyme leaves (optional)

2 tablespoons finely chopped chives (optional)

1 ½ - 2 pounds cod, cut from the thickest part of the filets, into 8 rectangular pieces

salt

2 extra large egg whites, beaten to frothy

Directions:

Heat the oven to 400 degrees

Melt 4 tablespoons of butter. Put the bread crumbs in a shallow dish and pour the butter over them. Add the Old Bay, onion, garlic, zest, thyme, and chives and toss to combine.

Clean and pat dry the fish, season lightly with salt to taste. Coat the fish with the egg whites, then press in the breadcrumb mixture to coat them evenly. Arrange them evenly on a baking rack (the rack is important to the success).

Bake on center rack of the oven until fish is white and flaky and the crumbs are golden brown, about 20 minutes. Serve with lemon juice to taste.