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Perfect pairing for a summer meal – grilled shrimp and mango salsa
Wednesday, May 30th, 2012I found a mango salsa recipe in my mom’s recipe files after she passed away. I recognized the handwriting on the recipe card as my cousin Beth Kidwell’s, so I knew it would be good as Beth is a real foodie with a family full of gourmet cooks. Looking for something to pair it with, I decided to create a grilled shrimp taco, using the chipotle lime vinaigrette I created last year as the marinade for the shrimp. I tested the resulting dish out on our friends this past Memorial Day, and it received rave reviews! You know people love it when they ask for the recipe, so here it is . . .
Grilled Chipotle-Lime Shrimp Tacos with Tomato Mango Salsa Recipe
(Serves 8 to 10)
Chipotle-Lime Shrimp:
1 cup extra virgin olive oil
1/2 cup fresh lime juice
1 teaspoon chopped garlic
4 teaspoons pureed chipotle peppers in adobo sauce
4 tablespoons chopped fresh cilantro
2 teaspoons cumin
1 1/2 teaspoons sugar
3 pounds large shrimp, shelled and deveined
Tomato Mango Salsa:
3 to 4 small champagne mangoes or 2 regular mangoes
4 medium ripe tomatoes
1/4 cup chopped red onion
2 jalapeno peppers, seeded and chopped
1 bunch cilantro, chopped
dash nutmeg
dash cinnamon
1/2 lime
around 12 (8-inch) flour tortillas
Soak around 20 long wooden skewers in water for 2 to 3 hours.
To make the marinade for the shrimp: In the bowl of an electric blender, process the olive oil, lime juice, garlic, pureed chipotle peppers, cilantro, cumin and sugar until well blended. Taste and adjust seasonings as needed. Set aside.
Thread around 7 shrimp on each skewer, threading through the head and the tail of each shrimp (they form a “u” on the skewer). Place them in a large baking dish or rimmed cookie sheet (you may need to turn them on their side so they will all fit). Drizzle the marinade over the top, making sure to cover each shrimp. Set aside for around an hour.
To make the salsa: peel, seed and finely chop the mangoes and place in a medium mixing bowl. Seed and chop the tomatoes and add to the chopped mango. Stir in the red onion, jalapeno pepper, cilantro, nutmeg and cinnamon. Season to taste with salt and pepper. Squeeze the juice from the lime over the top.
Grill the shrimp over medium heat until cooked through, just a few minutes per side. Watch carefully that they don’t burn! I like to use foil grilling paper. Serve with warmed tortillas and the Mango Salsa.
Make ahead: marinade and salsa can be made up to 24 hours in advance, covered and refrigerated.
Omelet Recipes
Monday, January 2nd, 2012Below I offer you one of my morning favorites – the omelet. There are infinite ways to make this dish, and I’m giving you two of my go-to recipes.
You’ll notice right away that both of these omelet recipes call for egg whites – not whole eggs. By cooking just the egg whites, you cut your calories by more than half. This method provides less fat, carbs and cholesterol, too. You’ll also retain a great deal of protein. By eliminating the yolks, will you miss the flavor? Not with my recipes. You’ll get a punch of flavors with ingredients like fresh herbs, caramelized onions and avocado.
Greek Omelets
(Serves 2)
A great recipe for those fresh tomatoes and herbs in your garden! In the winter, check your produce section for an array of herbs.
1 large egg
4 egg whites
1 teaspoon Dijon mustard
1 medium tomato, chopped
2 tablespoons of chopped fresh herbs – chives, basil and oregano
2 tablespoons crumbled feta cheese
1/2 avocado, chopped
chopped fresh, Italian parsley
In a large bowl, whisk together the egg, egg whites, and mustard.
Generously coat a nonstick omelet-size skillet with cooking spray and heat over medium heat. Place egg white mixture in pan and cook for 1 minute, then spread the tomatoes over half of the eggs. Sprinkle the herbs over the top of the tomatoes. Season with ground pepper. Cover and cook until the center of the omelet is beginning to set, 2 to 3 minutes. Sprinkle the cheese over the tomatoes, cover and cook for another 2 to 3 minutes or until the omelet is cooked through. Sprinkle the avocado over the top of the cheese. Using a wide spatula, loosen the underside of omelet that doesn’t have the filling on it, fold in half to enclose the filling, cover and cook for 1 minute more. Cut in half, garnish with chopped fresh parsley and serve immediately.
Onion and Mushroom Omelets
(Serves 2)
Once you make an omelet by this method, you won’t make them any other way – it is so easy, and foolproof.
2 teaspoons butter
1 medium onion, thinly sliced
2 cups sliced mushrooms
2 tablespoons balsamic vinegar
6 egg whites
2 tablespoons nonfat or reduced fat milk
2 tablespoons chopped fresh parsley
In a large nonstick frying pan, melt the butter over medium heat. Add the onion and cook until golden brown, about 4 to 5 minutes. Add the mushrooms and vinegar and cook until the mushrooms are tender, around 3 minutes. Transfer to a small bowl.
In a large bowl, combine the egg whites, milk, salt and pepper to taste and whisk until well mixed.
Generously coat a nonstick omelette-size frying pan with cooking spray and heat over medium heat. Place egg white mixture in pan and cook for 1 minute, then spread the onion mixture over half of the eggs. Cover, reduce heat to medium-low and cook until the eggs are cooked through and the center of the omelette is set, 4 to 5 minutes. Using a wide spatula, loosen the underside of each omelet that doesn’t have the onion mixture on it, fold in half to enclose the onion mixture, cover and cook for 1 minute more.
Slide the omelette onto a plate and garnish with chopped parsley. If making more than two, place cooked omelettes in a covered baking dish at 250 degrees to keep warm.
Variation: Can substitute 1 1/2 cups egg substitute for the egg whites and milk.
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