Shrimp Tacos!

It’s Taco Time! I’d been meaning to make my own tacos for a little while now, but never got to it until today. It looked really easy and I absolutely love tacos so I thought it was time for me to finally try my hands at it. I’m obsessed. Now all I want to eat is homemade tacos. All you need is tortillas, a bunch of veggies, and some kind of protein and you’re all set. I went for shrimp tacos because those are usually my favorite with pulled pork ones (but who’s got time for that at home?). To be honest the highlight of these tacos is the salsa. It’s absolutely delicious and goes perfectly with tender shrimp and slices of ripe avocado. I highly encourage you to try to make your own tacos at home as well. It’s actually not intimidating at all, and you can be as creative as you’d like with the ingredients. Bon appétit!

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Prep Time: 20 min

Ingredients for the tacos:

• 1/2 cup shrimp (peeled and deveined)
• 1/4 cup salsa
• 1/4 cup mixed shredded red and green cabbage
• Spicy Yogurt Sauce
• 2 small tortillas
• 1/4 avocado
• salt, pepper
• 2 lemon wedges

Ingredients for the most amazing salsa:

• 1/2 cup cherry tomatoes
• 1/4 yellow bell pepper
• 1/4 onion
• a bunch of fresh parsley
• 1/2 tbsp olive oil
• juice from 1/4 lemon
• 1/2 tsp honey
• salt, pepper
• mild jalapeno tabasco (optional)

Spicy Yogurt Sauce:

• 2 tbsp yogurt
• 1 tsp olive oil
• 2 tsp water
• good drizzle of sriracha

Directions:

1. Start by preparing the salsa.  Mix the lemon juice, olive oil, honey, and salt in a bowl. Next chop the cherry tomatoes, yellow bell pepper, fresh parsley and onion in very small pieces, and add them to the bowl. Drizzle with mild tabasco, toss everything gently, and reserve in the fridge so that the vegetables release their juices and the flavors blend together.
2. Next, make the yogurt sauce by mixing the yogurt, olive oil, water, salt, pepper and sriracha in a bowl. Toss the shredded red and green cabbage with the sauce and set aside as well.
3. Finally, cook the shrimp. I use frozen shrimp that I heat up in a pan with a bit of olive oil, salt and pepper for about 5 minutes.
4. To plate start with the tortillas, previously heated up in the microwave (between sheets of paper towel) or on the stove. Then add some of the shredded cabbage, a good amount of salsa, and the cooked shrimp. Top with sliced avocado and another drizzle of the yogurt sauce and enjoy!

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Crunchy Thai Noodle Salad with Shrimp

As I’ve told you already, I’m a big fan of Asian gastronomy. As much as I enjoy going to the restaurant though, it’s always fun to try and recreate some classics at home. Today, the nice weather got me in the mood to try a thai inspired cold noodle salad. This was wonderfully refreshing and a nice change to my usual go-to lunch options. The spicy soy-lime dressing really makes the dish come together as it deliciously coats the noodles and veggies. I can think of a hundred ways to play around with combinations for this salad. It’s really up to your creativity and whatever is left in your fridge. Bon appétit!

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Prep Time: 20 min

Ingredients:

• 1/2 cup shrimp (peeled and deveined)
• 1 bundle vermicelli rice noodles
• 1/2 carrot
• 1/4 yellow bell pepper
• 1 cup mixed shredded red and green cabbage, kale, brocoli and Brussel sprouts (I use Trader Joe’s “Cruciferous Crush” but any homemade combination would work)
• 1/4 cup cherry tomatoes
• a handful of raw cashew nuts
• a bunch of fresh mint

Soy-Lime Dressing:

• 1 tbsp soy sauce
• 3 tbsp olive oil
• 1 tsp agave nectar (or honey)
• 1 1/2 tbsp lime juice (with zest)
• 1/2 tsp sriracha

Directions:

1. To cook the noodles, put water to a boil. Cover the dried noodles with the boiling water and let it sit for 3-5 minutes, or until the noodles are tender. Drain the cooked noodles, and let them cool down.
2. Meanwhile, cook the shrimp. I use frozen shrimp that I heat up in a pan with a bit of olive oil, salt and pepper for about 5 minutes.
3. Next, use a vegetable peeler to make ribbons with the carrot and the bell pepper, and put them in a bowl. Add the cherry tomatoes sliced in half, the chopped fresh mint, and the shredded crunchy veggies. Toss it all together.
4. Make the Spicy Soy-Lime dressing by mixing all the ingredients well together.
5. To plate, put the half of the veggies in a bowl, followed by the cooked noodles, and the remaining veggies and the shrimp on top. Toss with the dressing and finish with freshly chopped mint, and raw cashew pieces.

My Shrimp Fried Rice

When it comes to foreign gastronomy, I’m a big fan of Asian cuisine. Though Chinese isn’t my favorite, I never turn down Japanese, Thai or Vietnamese food. A couple of years ago, I took a trip to Cambodia and Vietnam with my family, and I arguably ate the best food ever for two whole weeks. I was basically in food heaven, as I love anything that has rice and/or noodles in it, which is the most common base to all of their dishes. Though I usually eat out when I crave Asian food, I sometimes make it at home if I have time. My go-to dish is Shrimp Fried Rice, or at least my own version of it (I don’t like cooked carrots…). It’s quick, easy, and a great way to use left-over rice. Bon appétit!

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Prep Time: 20 min

Ingredients:

• 1/4-1/2 cup dried rice
• 1/2 cup shrimp (I use frozen)
• 1 egg (beaten)
• a handful of edamame (cooked and shelled)
• 1/4 yellow onion (chopped)
• 1/2 tsp olive oil
• soy sauce
• sriracha
• salt, pepper to taste

Directions:

1. In a small pot, put salted water to a boil. Cook the rice for the time indicated on the packaging (mine takes about 15 minutes).
2. Meanwhile, cook the shrimp and onions until tender, in a pan with olive oil and salt, on high heat. This should take about 3-5 minutes.
3. When the rice is cooked, drain it and put it back in the pot. Add the beaten egg and stir in the rice until the egg is cooked (the less you stir, the chunkier the egg will be). Add a good splash of soy sauce and stir again.
4. Next, add the cooked shrimp and onion, and the edamame beans. Cook for another 2 minutes, allowing all the flavors to blend together.
5. To serve, scoop the fried rice in a bowl, adjust the seasoning, drizzle with sriracha and enjoy!

TIP: For a more traditional version, you can also use peas and carrots instead of edamame beans.