I have a confession to make. I am the least Jew-y Jew when it comes to food. And this post is the least Kosher thing possible I could make. So you've been warned :)
Since we got married I have all this brand new cooking stuff and I swear, it has changed the way I feel about spending time in the kitchen. Things are easier, and shockingly....fun! I've been finding new recipes online and old ones in my family cookbook and in emails my sister sent me years ago (no kidding, I found one from 2011). So far I've been pretty successful. Everything has turned out well and many have made their way into the family cookbook for safe keeping. Especially this one:
Honey Lime Shrimp Tacos adapted from Eat to Perform's recipe.
Ingredients
2 pounds large jumbo raw shrimp, peeled and deveined
1 teaspoon sea salt
2 tablespoons raw honey
juice of 2 limes, plus one more lime for garnish
1/4 cup olive oil
1/2 medium onion, grated
1/4 teaspoon ground cumin
Salt the shrimp and combine the honey, lime juice, olive oil, onion, and cumin and add to the shrimp. Marinate for at least one hour, but no more than 4 hours. The recipe says to grill the shrimp for best results but our grill is all kinds of messed up so I've been cooking them in our large saute pan. I just pour everything in and cook the shrimp until their nice and pink. Careful not to overcook! The first time I made this we could only find cooked shrimp that was both peeled and deveined (cause I really don't like deveining. On the list of things I don't like, deveining shrimp is up there with milk and if you know me...you know that's a whole lotta dislike.) If you use cooked shrimp I would recommend adding everything to it except the lime juice and then after it sits for an hour add the juice and throw it into the pan to warm them up.
Bacon Coleslaw
Ingredients
3/4 bag of coleslaw
3 tbsp apple cider vinegar
5 tbsp bacon fat
6 slices of crumbled bacon
salt and pepper to taste
2 tbsp plain 0% greek yogurt
Combine all of the ingredients and refrigerate for 1-2 hours before serving.
Chipotle Lime Cilantro Crema
Ingredients
4 oz. plain 0% Greek yogurt
Zest of one lime
1 chipotle pepper in adobo sauce, diced
1/4 cup chopped cilantro
Combine all of the ingredients and refrigerate for 1-2 hours before serving.
When you're ready to serve take a flour tortilla, smooth some of the crema on there (it's strong so you don't need much), a dollop or two of the slaw and then some shrimp! Eat to Perform recommends adding avocado to the top but we left it off both times and it was perfect without.
After our first success I tried this recipe again when we had friends over. It was a huge hit so it's officially in the family cookbook to keep :) yay bacon!
Since we got married I have all this brand new cooking stuff and I swear, it has changed the way I feel about spending time in the kitchen. Things are easier, and shockingly....fun! I've been finding new recipes online and old ones in my family cookbook and in emails my sister sent me years ago (no kidding, I found one from 2011). So far I've been pretty successful. Everything has turned out well and many have made their way into the family cookbook for safe keeping. Especially this one:
Honey Lime Shrimp Tacos adapted from Eat to Perform's recipe.
Ingredients
2 pounds large jumbo raw shrimp, peeled and deveined
1 teaspoon sea salt
2 tablespoons raw honey
juice of 2 limes, plus one more lime for garnish
1/4 cup olive oil
1/2 medium onion, grated
1/4 teaspoon ground cumin
Salt the shrimp and combine the honey, lime juice, olive oil, onion, and cumin and add to the shrimp. Marinate for at least one hour, but no more than 4 hours. The recipe says to grill the shrimp for best results but our grill is all kinds of messed up so I've been cooking them in our large saute pan. I just pour everything in and cook the shrimp until their nice and pink. Careful not to overcook! The first time I made this we could only find cooked shrimp that was both peeled and deveined (cause I really don't like deveining. On the list of things I don't like, deveining shrimp is up there with milk and if you know me...you know that's a whole lotta dislike.) If you use cooked shrimp I would recommend adding everything to it except the lime juice and then after it sits for an hour add the juice and throw it into the pan to warm them up.
Bacon Coleslaw
Ingredients
3/4 bag of coleslaw
3 tbsp apple cider vinegar
5 tbsp bacon fat
6 slices of crumbled bacon
salt and pepper to taste
2 tbsp plain 0% greek yogurt
Combine all of the ingredients and refrigerate for 1-2 hours before serving.
Chipotle Lime Cilantro Crema
Ingredients
4 oz. plain 0% Greek yogurt
Zest of one lime
1 chipotle pepper in adobo sauce, diced
1/4 cup chopped cilantro
Combine all of the ingredients and refrigerate for 1-2 hours before serving.
When you're ready to serve take a flour tortilla, smooth some of the crema on there (it's strong so you don't need much), a dollop or two of the slaw and then some shrimp! Eat to Perform recommends adding avocado to the top but we left it off both times and it was perfect without.
After our first success I tried this recipe again when we had friends over. It was a huge hit so it's officially in the family cookbook to keep :) yay bacon!
