shrimp tacos

Shrimp Tacos with Lime Crema

Lime-Cilantro Crema:

1/4 cup green onions, thinly sliced
1/4 cilantro, chopped
3 tbsp mayonnaise
3 tbsp sour cream
1 tsp grated lime rind
1 1/2 tsp fresh lime juice
1/4 tsp salt
1 garlic clove, minced

Tacos:

1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/8 tsp salt
1/8 tsp garlic powder
1 lb shrimp, peeled and deveined
2 cups shredded cabbage
2 cups salsa
1 cup shredded cheese
1/4 cup cilantro, chopped
8 flour tortillas


Prepare crema: Combine the first 8 ingredients in a small bowl. Set aside.

To prepare tacos, combine cumin and next 4 ingredients (through garlic powder) in a small bowl. Toss shrimp with spice mixture until coated evenly.

Saute shrimp until cooked through.

Divide shrimp evenly among tortillas. Top with cabbage, crema, salsa, shredded cheese and cilantro, if desired.

shrimp scampi pasta

a much welcome meal after eating seemingly-endless leftovers for a week. everyone ate it up!

shrimp scampi pasta
makes 6 servings

1/4 cup olive oil
1 lb peeled and deveined raw shrimp
4 large garlic cloves, finely minced
1 red bell pepper, finely sliced and chopped (optional)
1/2 tsp dried hot red-pepper flakes (optional)
1/2 cup dry white wine
1 tsp salt
1/2 tsp black pepper
3 tbsp unsalted butter
1 lb pasta noodles (linguine, spaghetti or fettucine)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup freshly grated parmesan (optional)

Boil water for pasta in a 6-8 quart pot.

Meanwhile, heat oil in a 12 inch heavy skillet over moderately high heat until hot, but not smoking. Then saute shrimp, turning over once, until just cooked through, about 2 mins and transfer with a slotted spoon to a large bowl.

Add garlic to remaining oil in skillet and saute for 1 min, or until fragrant. Add in red bell peppers and saute for a few mins, until almost tender. Add wine, salt and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture, parsley and half of parmesan cheese Add some of the reserved cooking water if necessary to thicken the sauce.

tomato garlic shrimp pasta

I made this tonight when looking for something light on meat before all the Thanksgiving food comes. I thought it was good, but none of the boys really liked it. Because we didn't have all the ingredients, I improvised a little. I think next time I'll try it without the cream and make sure to have diced tomatoes and see if everyone else will like this dish, too.

tomato garlic shrimp pasta

makes 8 servings

4 tbsp olive oil, divided

4 cloves garlic, minced

4 cups  or two 14 oz cans diced tomatoes (ran out, so I used 1.5 cans of tomato paste)

1 cup white wine

3/4 cup heavy cream or half n half, optional

2 tbsp butter, optional

salt and pepper to taste

1 package linguine pasta

1 lb peeled and deveined shrimp, seasoned with salt and pepper

1 package mushrooms, sliced

1/2 bunch cilantro, chopped

Heat 2 tbsp of olive oil in a large saucepan over medium heat. Stir in the garlic until fragrant. Add the tomatoes, wine and cream, if using. Bring to a simmer and cook 30 mins, stirring frequently. Season with salt and pepper and stir in the butter, if not using cream. 

Cook pasta according to directions on package. 

Heat the remaining 2 tbsp olive oil in a large skillet over medium high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center (about 5 mins). After 2-3 mins, stir in the mushrooms. Stir the mushrooms and shrimp into the pasta sauce, then stir the sauce into the linguine, along with chopped cilantro to serve.