Total Pageviews

Tuesday, October 2, 2012

Spicy Shrimp Tacos

Spicy Shrimp Corn Tacos for Dinner!

Daily Tidbit:   Spicy foods (like my Spicy Shrimp Tacos pictured above) are a great way to give your Metabolism a little boost!  
Check this out:

Pumpkin Oatmeal with Walnuts

Breakfast: Pumpkin Oatmeal!
1/2 cup Plain Oatmeal (uncooked) mixed with 1/4 cup Pure Pumpkin Puree, cooked in microwave with 1 cup Fat Free Milk
2 tbsp Plain chopped Walnuts
5 oz OJ
Regular Coffee, black  


Veggie Loaded Chili topped with Corn

Lunch: Veggie Loaded Chili
1.5 cups Veggie Loaded Chili topped with 1 tbsp of Pan seared Corn (recipe below)
Plain Green Tea, hot


Hummus with Tomatoes & Cucumbers

Snack: 1/4 cup Hummus (recipe below) with Cucumbers & Tomatoes, Fat Free Milk


Snack: 10 Plain Almonds, Fat Free Milk

Spicy Shrimp Soft Corn Tacos

Dinner: Spicy Shrimp Tacos!
3 Small Soft Corn Tortillas stuffed with:
Tons of 71-90 sized Spicy Shrimp (cooked in Indian spices, recipe below)
1/2 Avocado
Tomato, chopped
Red Onion slices
Fresh chopped Cilantro
Fresh Lime Juice from 1/2 Lime squirted on top of whole dish
Red Wine

Brie & Apples

Dessert: Brie with Apple Slices



Veggie Loaded Chili Recipe:

Into large soup pot, over medium heat add 1 tbsp Canola Oil and 1/2 large Yellow Onion, diced.  Saute until Onion becomes soft.  Add 1 clove of Garlic, sliced, stirring for 1-2 minutes being careful not to burn the Garlic, and then add 1 tsp Cumin & 1/2 tsp salt.  Continue stirring over heat for another minute or two.  Then add 1 can of Organic Fire Roasted diced Tomatoes with Organic Green Chile Peppers.  Turn up heat and add the following items:

1 cup grated Zucchini
1 cup diced Carrots
1 cup mixture of sliced Red, Yellow & Green Peppers
1 tbsp Brown Sugar
2 cups Low Sodium Chicken Broth
1 can Light Red Kidney beans (drained/ rinsed)
1 can Lower Sodium Black beans (drained/ rinsed)

Bring to a boil, cover and then reduce heat and simmer for 30 minutes.

Serve topped with diced Avocado, and/ or crumbled Turkey Bacon and/ or Cheddar Cheese and/ or a little Goat Cheese and/ or some Corn Tortilla Chip Croutons and/ or sliced Scallions and/ or chopped Cilantro and/ or pan seared Corn...

Hummus Recipe:
Into food processor put:
1 can of Chick Peas (drained/ rinsed)
1 small clove of Garlic
Juice from 1 Lemon
2-3 shakes of Cumin
2-3 shakes of Salt
2 tbsp Tahini
While processing the above stream in 2 tbsp EVOO.  If you need more liquid or would like to make a more creamy texture, simply add cold water, 1 tbsp at a time, until you reach your desired consistency.
I altered some ingredient portions this time for my kids (they say it is too 'spicy' when I use a lot of Garlic and less Lemon juice).  They loved it this time. 

Side note:  This is a great dish to  have the kids help you with.  They can rinse the beans, squeeze the lemon wedges and pour the ingredients into the food processor.  And once everything is in they can push the buttons; this is a real thrill for a 4 or 2 year old, believe me!  I keep reading that kids are more apt to try new foods if they are involved with the preparation, and right now they love to 'help', so I try to involve them whenever possible.

Spicy Shrimp Recipe:
This was taken directly from Alamelu's Spice Rubbed Seared Fish Recipe:   
Click on the "More Info" tab below the video to get her exact recipe.

I mixed the following together in a bowl:
1 tsp Cumin
1 tsp Cayenne
1 tsp Ginger
1 tsp Turmeric
1 tsp Garam Masala
1/2 tsp Salt
1 tsp crushed Garlic
Juice from 1/2 Lime
2 tbsp EVOO

The Shrimp I used tonight was already cooked, peeled, without tails (I was going the easy route :))  So I threw the thawed Shrimp into a super hot pan with Canola Oil and seared for a minute or two and then added the mixed Indian Spice Blend to the Shrimp, cooked for a few minutes and threw them right into the Soft Corn Tacos!


No comments:

Post a Comment