Baja Shrimp Taco

This is one meal that I fell in love with.  It's not overly spicy but just enough to give you a slight heat and tons of flavor. This is also one of those meals I need to cook for myself.  My husband is from New England and yet isn't much of a seafood eater.  Isn't that strange? Maybe not, but I guess I always assumed that people who lived near seafood should like it. I guess that's not always the case.  Although I grew up in beef cattle country and beef is one of my favorites....who knows.

Anyway, This meal does take some preparation because of the breading and frying of the shrimp but other than that it's totally easy.  And, leftovers are delicious. I think that they fish fry breading has a lot of flavor anyway but when you combine it with that spicy ranch it really takes it over the top.

I enjoyed this recipe tremendously.  I got it from my local grocery store (Publix), they have a section called Apron's where they let you sample a meal idea and if you decide to try it they have all of the needed ingredients right there waiting for you, so you don't have to wonder all over the store trying to find stuff.  Great concept and obviously it worked!

Baja Shrimp Tacos

Publix Aprons

Ingredients

• 2 Tbsp fresh cilantro
• 2 Tbsp mayonnaise
• 2 limes (tested and juiced)
• 2 cups shredded three-color coleslaw mix
• 3 Tbsp spicy ranch dressing
• 1 lb shrimp, peeled and deveined (thawed if frozen) Medium size should work
• 1/2 cup fish fry mix
• 1/4 cup vegetable oil
• 8 small flour tortilla's
• 1 avocado, sliced

Cooking Directions

1. In a small bowl add the chopped fresh cilantro, mayonnaise and 1 tsp of lime zest, 2 Tbsp lime juice, whisk until smooth. Add the slaw, stir and set aside.
2. Coat the shrimp in the ranch dressing, then coat in the fish fry mix.
3. Add the oil to a pan and heat on med-high. Add the shrimp and cook for 3-4 minutes on each side until shrimp are opaque and coating is golden. Drain on paper towels.
4. To build a burrito add the slaw to the bottom, then a couple of thin sliced avocado and then shrimp. Roll up and enjoy.

Ruth's Chris New Orleans Style BBQ Shrimp

Happy Friday everyone!  Any big plans for the weekend? We have a pretty uneventful weekend ahead of us, which makes me happy.  Time to do what we want at our own pace.  Love it.

We, like much of the rest of the country are experiencing a cold snap, they are even saying possible snow next week!  I am thrilled that we might get some snow.  It makes me want to dive into the kitchen and make some good ol' comfort food.

This recipe is one that I saw on Facebook, it made me run out to buy shrimp for dinner. We don't eat that much shrimp in this house so when we do, I want it to be very memorable. I would say this recipe fit the bill.  We loved the tanginess of the spices in the sauce.  I will make this again for sure.

I hope you all have a great weekend!

Ruths Chris New Orleans Style BBQ Shrimp

Recipe found on Facebook

Ingredients

• 20 large (16/20 ct) shrimp, peeled and deveined
• 1 ounce canola oil
• 1 Tbsp + 5 tsp green onions, chopped
• 2 ounces dry white wine
• 1 tsp fresh garlic, chopped
• 4 Tbsp Worcestershire Sauce
• 1 tsp Tabasco
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 2 sticks salted butter

Cooking Directions

1. Use a large skillet (cast iron is best) add the oil and cook the shrimp until just done.
2. Remove shrimp and set aside.
3. Add the green onions to the skillet and cook for about 1 minute.
4. Add the wine and let simmer until reduced by half.
5. Add the garlic, Worcestershire, Tabasco, cayenne and paprika to the pan. Shake the pan and cook for 1 minute. Turn heat to low.
6. Cut the butter into small pieces and slowly add to the pan, shake the pan after a couple of additions of butter so the mixture combines. Once all the butter has been added, put the shrimp back in the pan and shake the pan to coat and to heat the shrimp back up.
7. Plate the shrimp and enjoy.

Cocktail Sauce

Do any of your holiday plans call for seafood? Shrimp perhaps? I have to admit that I have a slight obsession with cocktail sauce.  I could literally eat it with anything.  I've been known to dip potato chips in it.  I know, there's something wrong with me.

Recently we had some friends over for some appetizers and drinks and this sauce was a hit.  My husband said it was one of the best he's tasted and I would agree.  Totally potato chip dip worthy, or shrimp, whatever.

This cocktail sauce has all the classic flavors you love in a good sauce.  The horseradish is prominent but not so overwhelming that you need to slam the nearest drink.  The chili sauce adds a bit of sweetness and the ketchup and Worcestershire just compliment all of the flavors.  Perfect!

Cocktail Sauce
Recipe from Ina Garten

Ingredients

• 1/2 cup chili sauce
• 1/2 cup ketchup
• 3 tablespoons prepared horseradish
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce 

Directions

1. Mix all of the ingredients together and serve at room temperature with shrimp. 
2. Store leftover's in an airtight container in the refrigerator.