Shrimp Tacos Gobernador

This is not a classic shrimp tacos recipe- this is comfort food. A smokey, Mexican-style tomato sauce makes the perfect bed for tender shrimp, and is bursting with flavor from the herbs and spices. Wrapped up in tender corn tortillas, these tacos are best served on a platter for guests to help themselves. The smokey and spicy tacos are perfectly complimented by a cool slaw or corn and avocado salad. Enjoy this different and delicious shrimp taco recipe!

Shrimp Tacos Gobernador
A smokey tomato sauce cradles tender shrimp in corn tortillas with melted cheese.
Serves 4

1 tablespoon olive oil

1 onion, minced
2 tomatoes, seeded and chopped
1 green or red bell pepper, diced
1 pound shrimp, peeled and deveined, chopped
1 cup canned tomato puree
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
8 corn tortillas
1/2 cup shredded Oaxaca or mozzarella cheese
Lime wedges, for serving
Cilantro, for serving
Hot sauce, for serving

In a large heavy saucepan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the tomatoes and bell pepper and cook for 3 minutes. Add the shrimp and cook for 3 minutes. Stir in the tomato puree, oregano, bay leaf, and smoked paprika. Cook for 5-10 minutes until slightly reduced. Season with salt and pepper, to taste. Remove the pan from the heat and set aside. Remove the bay leaf and discard.

Heat a large heavy skillet over medium-high heat. Lay 2 tortillas, flat on the bottom of the pan, side by side. Put a small mound of cheese on 1 side of each tortilla. Wait until the cheese melts slightly, about 1 minute, and then add about 2 tablespoons of the shrimp mixture to each tortilla. Fold the tortillas over into half-moon shapes and cook to melt the cheese completely, another 1 to 2 minutes. Transfer to a platter and keep warm.
Repeat with the remaining tortillas, cheese, and shrimp mixture. Arrange the tacos on a serving platter and serve with lime wedges, cilantro and hot sauce on the side.

Recipe adapted from Food Network

Mango Shrimp Spring Rolls

I love serving fresh spring rolls with Asian menus. They are so delicious and light, and you can fill them with a variety of ingredients. I recently went to a Thai restaurant where they served shrimp spring rolls packed with fresh mango and avocado. The combination is incredible. The creamy avocado with the bright, sweet mango pairs beautifully with the fresh shrimp. A sprinkle of lime juice and fresh cilantro brings the whole roll together. Much tastier than a salad, and just as light and healthy, these spring rolls are an Asian-menu staple!

Mango Shrimp Spring Rolls
Refreshing and figure-friendly, a delicious appetizer!

Makes 6 rolls

6 spring roll wrappers
15 large cooked shrimp, halved lengthwise
1 small avocado, sliced
1 small mango, sliced
1 cup cilantro leaves
1 lime, juiced
Asian dipping sauce, for serving

Fill a large bowl with warm water. Place a spring roll wrapper in the bowl and allow it to soften, about 15 seconds. Remove from bowl and place on a paper towel lined plate. Blot up the excess  water, then place 3 slices of shrimp, 3 slices of avocado, 3 slices of mango, and a small bunch of cilantro in the middle of the wrapper. Sprinkle with lime juice. Fold the sides in then tightly roll. Repeat with remaining wraps. Store in fridge covered with a damp paper towel until ready to eat. Serve with your favorite Asian dipping sauce (I like teriyaki sauce or sweet and sour sauce). Enjoy!

Recipe by Sarah Lang

Shrimp Toast

Ready for an old-school appetizer that is ready to make it's comback for the holidays? Try Shrimp Toast! This blend of mayo, cheese and shrimp is delectable spread on toast and baked until creamy and warm. The red pepper flakes add a gentle heat, and the green onions a nice fresh flavor. This recipe may be a throwback to the 70's, but it still tastes as good as ever!

Shrimp Toast
A delicious appetizer that everyone loves!
Serves 8-10

1 bag cooked frozen salad shrimp, thawed and dried off (or any cooked shrimp –chopped)
1 cup mayonnaise
1 cup shredded Parmesan Cheese
1 green onion, chopped
1 tsp red pepper flakes
¼ cup cheddar cheese
Dash seasoned salt
Dash garlic powder
1 loaf French bread or baguette (sliced about ½ inch thick) or Ciabatta bread split lenghwise

Mix: Mayo, Cheeses, Shrimp Onion, Spices & Red Pepper Flakes together – this can be done 1 day in advance. Place a generous amount on each slice of bread, place on baking sheet, bake at 350 until golden brown top & bottom - 20 to 30 minutes checking often.

Recipe courtesy of Betty Bernier

Penne Ricotta with Shrimp and Sausage

I love to make cream sauces at home. I try to stay away from these sauces in restaurants as they are always loaded with extra fat and salt. (That’s why they taste so good!) At home I can control the ingredients and create a decadent sauce without the guilt. Enter ricotta cheese. Ricotta is delicious and is much lower in fat than heavy cream, which is often used to make cream sauce. This recipe only has one tablespoon of butter and it creates a rich, luscious sauce. I add plenty of garlic for delicious flavor, and Parmesan cheese for a salty bite. I used shrimp and chicken sausage in my version, but feel free to use any meat you like or no meat at all. You can never go wrong with a great sauce over pasta!

Penne Ricotta with Shrimp and Sausage

Creamy and comforting without being too heavy, this is my favorite cream sauce!
Serves 4

¾ pound penne pasta
1 cup whole milk ricotta
½ cup white wine
½ cup chicken broth
1 T. butter
1 T. flour
3 T. olive oil, divided
½ pound shrimp, peeled and deveined
2 chicken sausages, sliced into bite size pieces
½ onion, diced
2 garlic cloves, minced
Kosher salt and pepper
1 tsp Italian seasoning
¼ cup Parmesan cheese

Cook pasta to al dente according to package directions. Reserve 1 cup of pasta cooking water before draining pasta. Drain pasta and reserve.

Meanwhile, in a Dutch oven or large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onions and garlic with a sprinkle of salt and the Italian seasoning, and sauté until softened, about 5 minutes. Remove into a medium bowl and set aside. Add more oil and the sausage. Sauté sausage until just cooked through. Remove into the bowl with the onions and garlic. Add the remaining oil and shrimp. Sauté until barely pink and remove into bowl to reserve.

Add butter to the same pan to melt, and then sprinkle in the flour. Stir to make a paste and cook for a minute. Add the chicken broth and bring up to a bubble, then reduce heat. Add the wine and allow the sauce to reduce slightly and thicken, about 5-8 minutes. Stir in the ricotta cheese until melted into the sauce. Sprinkle with salt and pepper. Stir in Parmesan cheese. Add the meat and onion mixture and stir, and then add the pasta. Stir to combine and add in some of the reserved pasta water if sauce seems dry.

Serve immediately with extra pepper and Parmesan cheese. Enjoy!

Recipe by Sarah Lang

Shrimp Tacos with Pico de Gallo

There is something about a taco that feels like summer. Perhaps it's the crisp veggies, the fresh flavors, or the fact that I can eat them with my hands. Whatever the reason, I love tacos! Instead of my usual chicken or beef version I recently mixed it up with shrimp coated in panko breadcrumbs and pan fried. (If you haven't used panko breadcrumbs yet get on it. These Japanese crumbs are perfect for coating any kind of meat and giving it a crunchy, deep-fried texture without the added fat!) The crunchy shrimp perfectly complimented the soft tortillas and crisp, fresh veggies. With a sprinkling of cheese, a smattering of sour cream and guacamole, and a big scoop of pico de gallo, I'd call it one fantastic taco!

Shrimp Tacos
Fresh and flavorful! 
Serves 2

Shrimp:
1/2 pound raw shrimp
1 egg
1/4 cup milk
1 cup panko breadcrumbs
1 T. taco seasoning
3 T. canola or vegetable oil
1 T. Mexican hot sauce, optional

Garnishes:
Shredded lettuce
Shredded cheddar cheese
Sour Cream
Pico de Gallo, recipe follows
Guacamole (recipe http://sarahslifeinfood.blogspot.com/2010/02/mexican-fiesta-beef-enchiladas.html)

6 soft-taco size flour tortillas

Dry off the raw shrimp with paper towels. Mix the egg, milk and hot sauce together in a bowl, and add the shrimp and stir until coated. Mix the panko breadcrumbs and taco seasoning in a large food storage bag. Add the shrimp and shake until coated in breadcrumbs. Heat oil in a large nonstick skillet over medium high heat. Add shrimp and cook for 1-2 minutes until browned and crispy, then flip and cook other side for 1-2 minutes. Drain on paper towels.

To assemble the taco spread a little sour cream and guacamole on the tortilla. Top with shredded lettuce. Add 4-5 shrimp and then top with pico de gallo and shredded cheese. Enjoy!

Pico de Gallo
A fresh and delicious addition to any meal! 
Makes about 1 cup

2 fresh tomatoes, seeds removed and chopped
2 T. chopped cilantro
1 garlic clove, minced
2 T. minced onion
1 T. fresh lime juice
Kosher salt

Stir ingredients together in a bowl. Sprinkle with salt and lime juice. Serve.

Beach Party! Pina Colada Shrimp, Mango Salsa, Asparagus with Crab Salad and Veggie Pasta Salad

Last weekend wasn't beach weather, but that didn't stop Kevin and me from hosting a beach themed dinner party with our friends Zach and Natalie. Kevin stirred up Hawaiian Mai Tai's while I made mango salsa with pita chips and pina colada shrimp with jasmine rice. The mango salsa was SO easy and delicious. And it's super healthy! The pita chips are flavorful and special, and really make the salsa's flavors pop. The pina colada shrimp was insanely delicious. I loved the combination of shrimp with pineapple, and the coconut-rum sauce screamed "take me to the beach!" as it soaked into a flavorful bed of jasmine rice. Zach and Natalie brought the salad and side dish- a lovely crab salad with capers and lemon atop asparagus and a veggie pasta salad with zucchini and sundried tomatoes. After a night of catchphrase and mai tai's we knew this was a dinner party to remember!

Pina Colada Shrimp with Jasmine Rice
A tropical treat made for the beach! 

Serves 4

1 pound raw shrimp
1 cup light coconut milk
1 cup chicken stock
1/4 cup Captain Morgan rum
1 yellow onion, diced
2 cloves garlic, minced
1/2 cup shredded coconut, lightly toasted
1 can diced pineapple in juice, drained, 1/2 cup juice reserved
1 T. cilantro, chopped
1 T. parsley, chopped
1 1/2 cup Jasmine rice, prepared according to package directions
Extra virgin olive oil
Kosher salt and pepper

In a large skillet preheat 1 T. olive oil. Cook onion and garlic for 2-3 minutes until softened. Add rum and cook 1 minute while stirring, then add coconut milk, chicken stock, pineapple and pineapple juice. Bring mixture up to a bubble and simmer until reduced in half and slightly thickened, about 15 minutes.

Meanwhile, heat 1 T. olive oil in another sauce pan. Season shrimp with salt and pepper and add to skillet. Saute 2-3 minutes until pink. Add shrimp to thickened coconut-rum sauce and stir to combine. Stir in parsley and cilantro and serve on top of Jasmine rice with a sprinkle of toasted coconut.

Recipe adapted from Rachael Ray

Mango Salsa with Pita Chips
Fruity salsa and flavorful pita bring out the flavor of the Islands!
Serves 4-6

Salsa:
2 mangoes, peeled and diced
1/2 cup peeled, diced cucumber
1 T. finely chopped jalapeno
1/3 cup diced red onion
1 T. lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

Pita:
3 pitas
2 T. extra virgin olive oil
1/2 tsp. ginger powder
1/2 tsp. paprika
1/2 tsp. kosher salt

Preheat oven to 350 degrees. Mix oil with seasonings and brush on pitas. Bake 12-15 minutes. Cut into chips and serve with salsa.


Asparagus with Crab Salad

Fresh stalks topped with creamy crab salad. 
Serves 4-6

2 small bunches of fresh green asparagus
1 cup mayonnaise
2 teaspoons Dijon mustard
Juice of one lemon
1/2 cup minced onions
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 cup pressed capers
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 tablespoon chopped tarragon
1 pound lump crabmeat, picked over for shells and cartledge

Bring a pot of salted water to a boil. Trim off about 2 inches from the bottom of the asparagus. When the water comes to a boil. Add the asparagus and cook for 2 to 3 minutes, (depending on the size of the asparagus) Remove the asparagus and place in a large mixing bowl of ice water. Leave the asparagus in the water for 2 minutes. Remove from the water and pat dry. In a mixing bowl, whisk the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil and tarragon. Mix well. Season the mixture with salt and pepper. Add the crab meat and mix well. Reseason if needed. Arrange the asparagus on a platter and spoon the crab mixture over the center of the asparagus. 

Recipe courtesy of Emeril Lagasse

Pasta Salad with Sun-Dried Tomatoes and Zucchini

Fresh veggies in a flavorful dressing with pasta. 

Serves 8

Salad:

1 lb. bowtie pasta
Fresh black pepper
1 tablespoon olive oil
1 yellow squash, sliced into 1/4-inch thick discs
1 zucchini squash, sliced into 1/4-inch thick discs
1 cup diced sun-dried tomatoes
1 cup packed fresh basil leaves
1/2 cup fresh packed parsley leaves

Dressing:
2 tablespoons apple cider vinegar
2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
1 teaspoon stone ground mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil

Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.

For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.

Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side. 

Recipe courtesy of Robert Irvine

Recipe Spotlight: Shrimp Po-Boy

In reverence to my New Orleans post, here is a recipe for an easy to make shrimp po-boy, a little bit of New Orleans right here in Minnesota! I created this recipe for my boyfriend Kevin and he said it was one of the best things I've ever cooked! (And little does he know... it's easy and healthy!)

Shrimp Po-Boys
A soft roll filled with crispy shrimp and fresh veggies with a tangy and spicy Creole mayonnaise.
Serves 2

For the shrimp:
1/2 lb. raw shrimp (shelled, deveined and tails-off)
1/2 c. flour
1/2 c. dried breadcrumbs
1 egg
1 tblsp. milk
2 tblsp. cajun seasoning
1/4 c. oil

For the Creole mayonnaise:
Crystal hot sauce (or your favorite brand) to taste (I like 1 tblsp)
2 tblsp. mayonnaise
2 tblsp. yogurt
Dash fresh lemon juice
1 tblsp. fresh dill

For the sandwich:
2 hoagie rolls, halved lengthwise (the softer the better)
Shredded lettuce
Fresh sliced tomatoes
Slivered red onions

Heat oil in large skillet over medium heat. 

Prepare Shrimp: Place three bowls on counter with , 1) Flour plus 1 tblsp Cajun seasoning, 2) Egg and milk combined with whisk, and 3) Breadcrumbs plus 1 tblsp Cajun seasoning. Working with a couple shrimp at a time, dip in flour, then egg/milk, then breadcrumbs. Place in oil and fry 3-4 minutes per side until brown, crispy and cooked through.

Prepare Cajun Mayonnaise: Combine all ingredients and spread on top half of hoagie roll.

Prepare Sandwich: Place shredded lettuce on bottom of roll, top with crispy shrimp, tomatoes and onions.

Po-Boys are excellent served with coleslaw and a fruit salad. Geaux NOLA!

Recipe Author: Sarah Saubert