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Archive for the ‘Seafood’ Category

Camarones en Crema De Chipotle (Shrimp in Chipotle Cream Sauce)

As mentioned in my previous post, I fell in love with this dish while at Fonda San Miguel in Austin. It is a simple, but very delicious dish, full of smokey, spicy flavor. Though it is made with heavy cream, it is actually, surprisingly, very light. This is a very impressive dish that will ‘wow ‘your spouse or dinner guests and it can easily be made in about 15 minutes with little ingredients needed.

After savoring each and every bite while at Fonda San Miguel, I feel like I had a fairly good idea on how to recreate the dish, I am sure there are some variations that could be taken but I feel like I got the general concept. If I remember correctly, there wasn’t bell pepper in the original, but I thought the color and slight crunch would be a nice addition. Additionally, I suppose if you are worried about fat or calories, you could go with half and half or just use half milk and half heavy cream or something like sour cream, etc. I personally feel that as long as you aren’t consuming heavy cream multiple times throughout the week, one meal with a bit of it, isn’t bad for you and certainly won’t tip the scale. Everything in moderation. The original was also made with chives instead of scallions, but I had scallions on-hand from a stir-fry I made last week and I sometimes prefer that bigger burst of flavor.

I love the smokey heat from chipotles and a little really goes a long way. In this dish I don’t even add a whole chipotle pepper. I open the can and use approximately 1 tablespoon of just the adobo sauce, you’d be surprised how much kick just the sauce has, plus it always has bits of the pepper and little chunks of onion. If you like a bit less heat, start with 1/2 a tablespoon (or even less) and add from there. The creaminess is a really nice compliment to the heat from the chipotles.

This dish is a really great week-night dinner that feels so luxurious and special. If you have surprise or short-notice dinner guests, this dish will knock-their socks off both in flavor and in heat and they’ll think you slaved and planned over it for much longer than 15 minutes.

Camarones en Crema De Chipotle (Shrimp in Chipotle Cream Sauce)
serves 2
Inspired by Fonda San Miguel

1/2 lb (approximately 16-20) large peeled and deveined raw gulf shrimp (if you are unable to get gulf shrimp, go with whatever your preference, we had tiger shrimp)
1 tablespoon olive oil
kosher salt
fresh ground black pepper
1 organic bell pepper (red, orange or yellow), diced
1 large garlic clove, minced
1/2 cup organic heavy cream
1 tablespoon adobe sauce from canned chipotles (you can use more of less depending on how spicy you want it, I don’t even bother using any of the peppers, as the sauce gives a really nice smokey heat on its own)
1 small handful fresh cilantro, chopped roughly
2 scallions, thinly sliced
fresh lime juice

If your shrimp are/were frozen, be sure they are thoroughly thawed, pat shrimp dry with a paper towel. Place the shrimp on a single layer on a paper towel lined plate and sprinkle with kosher salt and freshly ground black pepper. Set aside.

Heat olive oil in a large skillet over a medium-high heat, add the garlic and bell pepper, stirring often until the peppers are soft and begin to brown a bit. Add the shrimp and watch it carefully, it will cook quickly. Cook 1 minute on the first side, flip over and cook another minute or so on the other side, until nearly fully cooked. Add the heavy cream and adobo sauce, whisk quickly to fully combine. Lower the heat to a low-medium , stirring the sauce often, it will begin to thicken. Cook only about 2-3 minutes until thick and warmed through. Be mindful not to cook much longer, you don’t want to overcook the shrimp or they will be rubbery. Turn off the heat and add in half of the cilantro and sliced scallions, stir to combine.

Serve over white rice and top with the remaining cilantro and scallions, give a squeeze of fresh lime juice over top, if you wish.

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This is one of my favorite meals, so light and so fresh.  The perfect summer-time meal and it was the best thing for our first patio dinner of the season. We were able to do all the cooking outside and enjoy the beautiful weather. I love the sneak up heat from the chipotle cream and the freshness from the grilled corn and the fresh pico de gallo, these three ingredients should not be skipped, they set these tacos apart from most that I have had. We served this with a small dollop of organic refried black beans and a few fresh corn chips from the farmer’s market on the side.

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Fish Tacos with Chipotle Cream
serves 4

Chipotle Cream
via Ellie Krieger, Food Network

6oz of lowfat greek yogurt (if you cannot find greek yogurt, drain regular yogurt using a strainer and a paper towel)
2 tablespoons of mayo
2 teaspoons chipotle pepper, in adobo sauce (use just sauce if you want it less spicy, include a chopped pepper or two if you like the spice)

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Fish
1 pound white flaky fish, such as cod, tilapia or halibut
1 tablespoon of olive oil
freshly squeezed juice, from 1 lime
1/4 teaspoon salt
freshly ground black pepper

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For the tacos
8-12 fresh homemade corn tortillas
chipotle cream (see recipe above)
shredded lettuce or cabbage
freshly grilled ear of corn, taken off the cob after it cools
cilantro, chopped
green onions, thinly sliced
avocado, diced
pico de gallo (I usually make by own from scratch, but we found some delicious homemade fresh pico de gallo at the Farmer’s Market)
lime wedges

To make the chipotle cream, add the yogurt, mayo and chipotles into small bowl and stir to combine. This can be made ahead of time and chilled until you are ready to eat.

Lay the fish flat in a glass baking pan, cover in olive oil, lime juice, salt and pepper. Let marinade for at least 30 minutes.

Start your grill and after it reaches a medium-high heat add the corn and cook until done, about 15-20 minutes. We put the corn right on the grill in the husk after we soaked it a bit, you can also take it out of the husk and cook it in foil.

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Meanwhile, chop and prep all of your ingredients for the tacos and place in bowls for serving.

Make the dough for your corn tortillas, press and cook them, store in a warm oven or in a tortilla warmer until you are ready to eat.

Remove the fish and add it to a foil lined grill pan on your hot grill, cook for approximately 3-5 minutes per side until cooked through, opaque and flaky. Set fish aside for 5 minutes. Flake the fish with a fork.

Top each tortilla with 1 tablespoon of chipotle cream. Top with fish, lettuce, corn, cilantro, green onions, pico de gallo, avocado and/or any other items that you would like. Serve with lime wedges.

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These simple and fresh-flavored skewers were the perfect quick and tasty dinner option for a very busy night. Plus, it happened to be a perfect night for grilling. Besides being delicious, they are so colorful and beautiful to look at. A feast for your senses. Mangoes are in season right now and though they are not local I couldn’t resist buying a couple at the market, they are one of my favorite fruits.

The only thing I would change the next time I made these would be to add some sort of fresh herbs or additional spices, it needed another level of flavor. I am thinking some freshly grated ginger and/or some red pepper flakes. Another thing I may try next time would be to create a marinade of the lime juice, olive oil and spices and marinade the shrimp for 5-10 minutes, first.

These skewers would be great served as an appetizer or entrée with rice or a salad. I served them over brown rice.

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Mango Shrimp Kebabs
Adapted from Cooking Light, April 2010
Serves 2-4

1/2 lb of large peeled and deveined shrimp
1 large red bell pepper, cut into 1-inch pieces
1 mango, peeled and cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
1 lime, cut into wedges
olive oil
salt
pepper
(fresh grated ginger and/or red pepper flakes – see above notes)

Prepare grill to medium-high heat. Sprinkle shrimp evenly with 1/4 teaspoon salt and 1/8 teaspoon of freshly ground pepper. Thread shrimp, pepper pieces, mango cubes, and onion pieces alternately onto each of 4 (12-inch) skewers – if using bamboo skewers don’t forget to pre-soak. Drizzle a small amount of olive oil over the top, if adding ginger or pepper flakes sprinkle these over the skewers now. Place the skewers on a grill rack coated with cooking spray; grill 2-3 minutes on each side or until the shrimp are done. Yield: 2 servings of 2 skewers each as an entrée or 4 servings of 1 skewer each as an appetizer.

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