Tag: green onions

Asian Dishes · Fish

Spicy Shrimp Tacos

cathysmahaLeave a comment

Our family loves to cook together and this recipe was on our list. The flavor was delicious and the slaw was yummy enough to serve by itself. The rice paper shells were fun to watch crisp-up in the oil. The shells quickly get saturdated with the moisture from the slaw and the shrimp, so a fork and knife may be needed.

The next day I ate the leftover shrimp and slaw with rice and it was equally delicious.

Spicy Shrimp Tacos

INGREDIENTS:
  • 1/2 pound cooked shrimp, finely chopped
  • Spicy Mayo:
    • 3 tbsp. mayonnaise
    • 2 tsp. Green yogurt
    • 1-2 tbsp. Siracha (or to your taste)
    • 1 tbsp. honey
    • 1 tsp. soy sauce
    • 1/2 tsp sesame oil
  • Slaw:
    • 2 cups shredded purple cabbage
    • 3 tbsp. fresh chopped cilantro
    • 3 tbsp. rice vinegar
    • 1 tsp. sesame oil
    • 2 tsp. honey
  • Rice Paper Shells
  • Optional: chopped avocado, green onions, black sesame seed
DIRECTIONS:
  1. Cook shrimp. Cool. Chop as directed
  2. Mix together all ingredients of spicy mayo. Pour over cooled shrimp. Mix to combine. Refrigerate until ready to use.
  3. Shred purple cabbage (I used a food processor). Add chopped cilantro. Mix together rice vinegar, sesame oil and honey. Pour over cabbage and stir to mix. Refrigerate until ready to use.
  4. Heat enough oil (about 2″ deep) in a shallow pan until sizzling. Place a rice paper into the oil and press down in the middle. Quickly add a piece of nori and once it crisp up, fold it over and remove. Note: make sure the oil is really hot. The rice paper puffs up instantly so be prepared to do this quickly.
  5. Spoon slaw and shrimp into shell. Top with avocado and green onions if desired. Eat as soon as you make as the rice shell absorbs the juices. You could also just eat this in a flour tortilla.

Recipe slightly adapted from Caitlin Greene on Instagram

Appetizers

Cranberry Salsa

cathysmahaLeave a comment

Cranberry Salsa is the perfect appetizer for the holidays. I am not a fan of too much spice but i jalapeno is just right for this dish. I served the Cranberry Salsa over softened cream cheese with crackers, tortilla chips, and cubes of sourdough bread. In addition I had very thinly sliced piecs of serrano ham. A piece of the bread with cream cheese, salsa and a bite of serrano ham…to die for!

After Thanksgiving, I made a turkey sandwich topped with the salsa and it was sooo good. Definitely worth making this holiday season!

Cranberry Salsa

INGREDIENTS:
  • 12 ounces fresh cranberries
  • 3/4 cup granulated sugar, (add more to taste)
  • 1 jalapeno, seeded and chopped coarsely (leave the seeds in if you like it spicy)
  • 1/2 cup cilantro
  • 4 green onions
  • 2 tablespoons lime juice
  • pinch of salt
  • 2 (8 ounce) blocks of cream cheese
  • Crackers or tortilla chips
DIRECTIONS:
  1. Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.
  2. This makes enough to cover two blocks of cream cheese. Some people prefer to spread the cream cheese on a serving dish with the salsa on top. I prefer to just pour it on top of a block of cream cheese.
  3. Depending on how tart your cranberries are you may want to add more sugar. This last batch I added a total of 1 cup of sugar.
  4. NOTE: Wheat thins or triscuits are great for serving with this because they are sturdy and won’t break. I love it with Ritz crackers but they are too soft and will break with dipping. If you want to use them just make sure you have a spreader with the salsa. As with all salsa, the quantities are approximate and you can adjust to your own preferences. I have kept this in the fridge for up to 10 days and it was still good! I’m not a food safety expert but it does last for a while.

Recipe from Thegirlwhoateeverything.com