So this is my very first recipe post and I realized I am
going to have a problem. I am a chronic
recipe adapter. What this means, is that
I love to read cookbooks and find great recipe ideas and then just use the
recipe as a springboard for how I think the recipe should really be done. This works out fine in my real life,
and I would whole heartedly encourage you to take that approach if you are comfortable with it. However, for this blog, I want to share the actual cookbook recipe with you as it is written. So I will try to adhere to the recipe (at least mostly) as written. I will occasionally substitute an ingredient (because I already have a similar ingredient on hand) or add more or less of an ingredient (because I do have to convince my family to eat these recipes), but I will always be sure to tell you exactly what the recipe called for.
and I would whole heartedly encourage you to take that approach if you are comfortable with it. However, for this blog, I want to share the actual cookbook recipe with you as it is written. So I will try to adhere to the recipe (at least mostly) as written. I will occasionally substitute an ingredient (because I already have a similar ingredient on hand) or add more or less of an ingredient (because I do have to convince my family to eat these recipes), but I will always be sure to tell you exactly what the recipe called for.
So as promised, here is a recipe from “Cooking Light Good
Mood Food; Cook up some feel-good vibes!”.
One of the things that I first loved about this cookbook was
the color photos. There is a photograph
for each recipe and the overall feeling of the cookbook is happy, light and
fun.
The marinade for the shrimp and the dressing are one in the
same including lime juice, olive oil, cumin, garlic, maple syrup, and chipotle
hot sauce.
One tablespoon of this is drizzled on the shrimp (I used 1 pound) and the
rest is saved for the dressing. The shrimp is then cooked on the grill along
with 2 ears of corn.
After cutting the corn from the cob, it is combined with the
shrimp, chopped lettuce (I used 2 cups), green onions, cilantro, plum tomatoes, black beans and
lime dressing and tossed.
Place on top of the tortilla chips and serve with about 1
tablespoon of the sour cream/avocado mixture (I added 2 teaspoons of the chipotle hot sauce to the mixture) and an additional lime wedge.
So the final verdict for this recipe is that I thought it was delicious. However, my DD would only eat the shrimp and the tomatoes, and DH informed me that it is official he doesn't like cilantro at all. Would I make it again? I definitely would for a party, or an occasion where more than just I would be eating it.
Southwestern-Style Shrimp Taco Salad
¼ cup fresh
lime juice
2
tablespoons olive oil
1 teaspoon
ground cumin
2 teaspoons
minced garlic
2 teaspoons
maple syrup
2 teaspoons chipotle
hot sauce
¾ pound
medium shrimp
Peeled and de-veined
2 ears
shucked corn
Cooking spray
1 cup
chopped romaine lettuce
½ cup
chopped green onions
¼ cup
chopped fresh cilantro
3 plum tomatoes,
chopped
1 (15-ounce)
can black beans,
Rinsed and
drained
2 ounces
baked blue corn tortilla chips
(about 1 ½ cups)
Lime wedges
(optional)
1. Preheat grill to medium-high heat
2. Combine lime juice through hot sauce siring with
a whisk. Place shrimp in a shallow
bowl. Drizzle 1 tablespoon lime juice
mixture over shrimp, tossing gently to coat.
Reserve remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and
turning corn frequently until browned. Remove
from grill; cool slightly.
3. Remove shrimp from skewers, and place on a large
bowl. Cut kernels from ears of
corn. Add corn, chopped lettuce, green
onions, cilantro, plum tomatoes, and black beans to shrimp. Drizzle reserved lime juice mixture over
shrimp mixture, and toss gently to combine.
4. Divide tortilla chips evenly among 6 bowls; top
each serving with 1 cup shrimp mixture.
Combine sour cream and diced avocado in a small bowl; mach with a fork until
well blended. Top each serving with about
1 tablespoon mixture. Serve with a lime
wedge, if desired.
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