Posts tagged ‘chilies’

January 10, 2010

Spicy Shrimp

Still on my healthy food kick I saw this recipe made on Food Network last weekend so it landed on my dinner list last week. It’s both fast and healthy.  I will make it again but with a more mild chilie – no way Eyden would eat this too spicy. But it is very good! I have a new found favorite rice to go along with – basmati rice. It has more flavor than regular white rice and it’s grain is thinner.

Shrimp and Marinade

Adapted from Food Network recipe from Ask Aida for Shrimp Piri Piri

1lb large shrimp
¼ of a Turkey kielbasa, thinly sliced
2 serrano chilies (I will try 1 jalepeno next time)
4 cloves garlic
1 T paprika
¼ c. lime juice
1 T red wine vinegar
1/3 c olive oil
1/3 c chopped cilantro
lime wedges
cotija cheese
Basmati Rice (cooked)

ROAST serrano chilies at 500° degrees 10-15 minutes until skin is blackened. Remove skin (allow to steam 5 minutes in a plastic bag then remove skin), seeds, and steams.  Combine chilies, garlic, paprika, lime juice, vinegar in a blender about 1 minute. Add olive oil slowly in a stream until marinade thoroughly incorporated.

COMBINE peeled and cleaned shrimp and kielbasa and marinade in bowl for 20 minutes.

HEAT cast iron skillet, add shrimp (in batches if necessary) until shrimp is white with a few brown spots and curled and sausage is cooked.

PLACE atop rice, top with cilantro, lime wedge, and cotija cheese.

December 15, 2009

Tomatillo Sauce (Green Sauce)

I use this sauce for enchiladas, taquitos, taco topping, or just plain dip…I just looked at a few different recipes from Bon Appetit and Food Network and made up my own recipe. See my 2nd Round Cuban Enchiladas.

1 lb tomatillos
1 white onion
1 jalepeno (add more for heat)
2 Pasilla Peppers
3 cloves of garlic
1 lime (juice)
½ bunch of cilantro
½ c. chicken broth
handful of crumbled cotija
1 T cumin
1/8 c. Olive Oil (plus extra for coating veggies)

Preheat oven 400 degrees.

Quarter onions, peel skin off tomatillos and cut in half.  On foil lined baking sheet add tomatillos, onions, peppers and garlic.  Drizzle with olive oild and rub onto veggies. Season with salt and pepper.

Roast for 25 minutes until peppers blister and onion is cooked through. Allow to cool a bit. Put peppers in a plastic bag to steam for easy skin removal.

Peel onions, garlic, and peppers. Add veggies to a food processor or blender and process until veggies are chopped. With the processor running add broth, olive oil, cumin, cilantro, lime juice, and salt and pepper. Stir in cotija cheese.

This sauce freezing very well!