Shrimplicious

Here is this weeks adventurous recipe. I have been eying this for weeks. Looks yummy from the picture too.


Border-Style Shrimp


Cooking spray
1 1/2 cups chopped white onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 pounds medium shrimp, peeled and deveined
2 garlic cloves, minced
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup fresh lime juice
1/4 cup finely chopped green onions
Lime wedges (optional)

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add cumin, chili powder, shrimp, and garlic; sauté 4 minutes. Remove from heat, and add butter, salt, and hot sauce. Stir until the butter melts. Stir in juice and green onions. Garnish with the lime wedges, if desired.

Yield: 4 servings (serving size: about 1 cup shrimp)

CALORIES 266 (30% from fat); FAT 9g (sat 4.1g,mono 2.1g,poly 1.4g); PROTEIN 35.6g; CHOLESTEROL 274mg; CALCIUM 113mg; SODIUM 618mg; FIBER 1.8g; IRON 4.5mg; CARBOHYDRATE 9.7g

Mango Chicken... very licious!

So it was a success, I made it for a Friday night delicacy. The meal went together easily and even the kids liked it. The sauce was mild and I did not end up using the coconut milk. I think this recipe could be used with any type of fresh fruit, or even canned pineapple for a sweet and spicy dish.

Thursday night dinner...

Dan and I were driving past a produce warehouse and I stopped to send him in for a few things. Out he comes with a case of mangoes. There were about 13 in the box and he got them for 3.99 it was a great deal, after loading in the mangoes he goes back in the store and comes back with strawberries and two watermelons. Dan is surely victim to impulse buys at the grocery store.
Anyway, here I am a week later with 10 mangoes that are ready (really ready) to be eaten. So here is the recipe I am using for tonight to attempt to get the 3.99 out of my mango purchase. Feel free to give it a try if you are feeling adventurous. I saw in some other recipes to add some coconut milk. If I make it to the store, I am going to toss some in to see how it tastes.

Mango Chicken

Ingredients:

• 3/4 lb boneless, skinless chicken breast, sliced
• 1 1/2 t soy sauce
• 1/4 t salt
• pinch white pepper
• 1 t Cornstarch
• 2 t cider vinegar
• 1 1/2 t ketchup
• 2 T water
• 1 T thai sweet chili sauce (for mild heat)
  
• 1/2 medium green bell pepper, sliced
• 1/2 medium red bell pepper, sliced
• 1 T grated ginger
• 1 t garlic
• 1/2 C onion sliced
• 2 large mangoes, peeled, pitted, thinly sliced

Preparation:

Combine chicken and marinade ingredients (soy sauce, salt, pinch white pepper, and cornstarch) and marinate for 30 minutes.
Combine sauce ingredients (cider vinegar, ketchup, water and chili sauce) and set aside.
In non-stick skillet or wok, coat with pan spray, add chicken and garlic and ginger stir-fry for 3 minutes or until chicken just turns opaque.
Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through.
Garnish cilantro and serve.

Each serving includes: Calories 269, 26 g Carbohydrates, 21 g Protein, 10 g Fat, 1 g Saturated Fat, 50 mg Cholesterol, 4 g Fibre, 330 mg Sodium, 420 mg Potassium. An excellent source of vitamin A, vitamin C, and niacin. A good source of fibre, vitamin E, vitamin B-6 and folacin.

Culiary exploration

I have been venturing out a bit in search of some serious new healthy and flavorful dinners. My first try, which was a triumph if I can say that, was a dish called Chicken Tangine. I think this is reminiscent of a Mediterranean or Indian dish. I was able to use my favorite device- the CrockPot- which is probably infusing everything I cook with lead- so that gives this recipe even more points. It has chicken, butternut squash, raisins, garbanzo beans and a bunch of spices I had to go buy. It was delicious- or as Abbie says "licious" I served it over couscous and it was a hit.

Today I am using the crockpot as an adaptation to another recipe "South African Curry Beef" it smells great, but when I was tasting it (that is what every great chef does) i nearly singed my lips off from the spice. Luckily I have consulted my sister-in-law who is my curry expert as to a few methods of cooling it down. I will let you now how it all comes out.

Welcome to my brain!

I am finally going to take a dip into this blogging universe. Feel free to take a peek into my world anytime you like.