Monday, April 30, 2012

What's cooking?

Chipotle Lime Shrimp
Avocado Salsa
Grilled Peppers and Onions

This is a great quick meal with very little prep.  I prefer a whole chipotle, but depending on your spice preference, adjust accordingly.  A few reminders...good quality shrimp, organic vegetables, freshly ground pepper and sea salt.  

This would be a great taco as well if you want to add grains to the meal.  

1 lb. shrimp, tails on
1 whole chiptole in adobo
Zest of one lime
2 tbsp. olive oil
Juice of one lime (last step right before cooking, so you don't make ceviche before you cook it!)

Finely chopped chipotle and add to shrimp in medium bowl.  Add lime zest and olive oil and mix well.

4 small ripe avocados, diced
3 roma tomatoes, diced
1/2 jalapeño (seeded if you don't want it too hot)
Juice of one lime
Salt and pepper to taste

Mix well.

3 large bell peppers, any color, cut into half and seeded
1 large onion, slice in four
2 tbsp. olive oil
2 tsp. ground cumin
2 tsp. ground coriander
salt and pepper

Coat pepper and onion with olive oil and place on grill or grill pan (had it not been raining the grill would have been used so I opted for the grill pan).  Season with cumin, coriander, pepper and salt.

Grill over med. high heat until charred and flip sides.  Continue cooking until all sides have a nice char on them.

ADD LIME JUICE to shrimp and put in pan over medium high heat.  Cook unit they curl and are pink, watching closely.  Overcooking the shrimp is almost like not eating dessert.  It's like sinning in my personal opinion.

Finish meal with juice of lime and enjoy!

1 comment: