Shrimp and Avocado Taco Salad

Shrimp and avocado Taco Salad is bright and refreshing with a shrimp marinade that doubles as the salad dressing. I found this recipe on Iowa Girl Eats and it was too tempting to not try. Make sure the shrimp you buy are raw otherwise the cooking process will make them rubbery. I added more shrimp than the original recipe call for, because, YUMM!

Prep time: 30 mins
Cook time: 5 mins
Serves: 2

INGREDIENTS:
1/3 cup packed cilantro leaves, roughly chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/2 tsp chili powder
Salt and pepper
1/2 lb raw Jumbo shrimp, peeled and defined
10 oz chopped romaine lettuce
1/2 cup shredded red cabbage
1/2 cup cherry or grape tomatoes, halved
1 avocado, chopped
Coarse sea salt (optional)
Tortilla chips (optional)

DIRECTIONS:
Combine the first six ingredients in a food processor and process until smooth. Place shrimp in a plastic bag then add 3 tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer). Reserve remaining dressing for salad dressing.

After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or non-stick spray then saute in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just barely cooked through. Set aside to cool slightly. Discard the remaining marinade. 

Divide lettuce and red cabbage between plates then top with avocados, tomatoes, sauteed shrimp and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve. 

Uncle Joe's Breaded Shrimp

On a recent trip to Arizona, Tom's uncle Joe prepared these breaded shrimp for his family. Not being a huge seafood fan, I was quite surprised when Tom suggested making them at home. As with all seafood dishes, I highly suggest using only the freshest of shrimp. The quality of the shrimp can really make or break this meal. 

Prep time: 15 mins

Cook time: 5-10 mins

Makes: 12 jumbo shrimp

INGREDIENTS:

12 fresh jumbo shrimp, tail-on

¼ cup all-purpose flour

2 beaten eggs

½ cup Panko crumbs

1-2 cups of vegetable oil

DIRECTIONS:

Peel and devein each shrimp, leaving the tails on.  Once prepared, rinse and drain the shrimp thoroughly.  Place the remaining ingredients in three separate bowls.  Following this order: dredge the shrimp into the flour, dip into the beaten eggs, followed by the Panko crumbs.  Continue until all the shrimp have been prepared.

Heat oil on high heat. Fry the shrimp for approximately 5 minutes, turning once half-way through.  Remove and place the shrimp on a paper towel covered plate to cool slightly and remove any excess oil. 

Serve with marinara or desired dipping sauce.

Orange-Glazed Salmon

We don't eat seafood very often, but this spicy-sweet salmon is so good and looks fabulous once prepared. Fresh fish is the way to go, but if you're not sure about the quality, frozen fish might be the better option. This recipe calls for Seville orange marmalade, which is more acidic than most marmalades.  The extra acidity helps cut the natural fattiness of the salmon.  If you can't find Seville marmalade, use sweet marmalade and double the amount of lime juice. 

Prep time: 15 mins
Cook time: 35 mins
Makes: 4 fillets


INGREDIENTS:

3 tbsp Cajun seasoning

1 tsp brown sugar

1/4 tsp kosher salt

4 boneless, skinless salmon fillets (6 oz each)

2 tbsp olive oil

1/4 cup Seville orange marmalade

1 tbsp lime juice

lime wedges

DIRECTIONS:

Combine Cajun seasoning, sugar and salt in a small bowl.  Rub over all surfaces of fillets.  Saute fillets in oil in a large non-stick skillet over medium-high heat for 3-4 minutes.  Turn and saute an additional 2-3 minutes.

Blend marmalade and lime juice; swirl in skillet until melted.  Carefully turn fish to glaze on all sides.  The salmon is done when it begins to flake when tested with a fork.

Serve with lime wedges and Home-Style Fries.

Grilled Fish Tacos

Prep time: 30 minutes

Cook time: 12 minutes

Serves: 4

INGREDIENTS:

1 mango, peeled, pitted and cubed

1 avocado, pitted, peeled and cubed

1/2 red onion, finely chopped

Juice of 1 lime, plus wedges for garnish

Chopped fresh cilantro

Salt and black pepper

Canola oil

2 large mahimahi fillets (1 1/2 lb total)

8 corn tortillas

2 cups finely shredded red cabbage

DIRECTIONS:

Mix the mango, avocado, onion and the juice of 1 lime in a bowl.  Season with cilantro, salt and pepper.

Heat a grill or stove-top grill pan until hot.  Drizzle a light coating of oil over the fish and rub on the blackening spice.  Cook the fish, undisturbed, for 4 minutes.  Carefully flip with a spatula and cook for another 4 minutes.  Remove.

Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm and pliable.

Break the fish into chunks and divide among the warm tortillas.  Top with the cabbage and the mango salsa.  Serve with lime wedges.

Ceviche

Prep time: 20 mins

Chill time: 3 hours to overnight

Makes: 8 cups

INGREDIENTS:

1lb shrimp (without tails)

1lb crab or imitation crab

4-5 medium tomatoes, diced

1/2 onion, diced

1/2 bunch cilantro, chopped

Juice of 1 large lemon

Juice of 3 limes (or more!)

Salt and pepper

DIRECTIONS:

Chop shrimp and crab into small pieces.  Combine shrimp, crab, tomatoes, onion and cilantro in large bowl.  Squeeze juice of the lemon and limes into the bowl and toss.  Add salt and pepper to taste.  Combine ingredients well and chill in the refrigerator for 3 hours or overnight to allow the juices to integrate.  Serve with tortilla chips or in warm corn tortillas.