Cucumber Shrimp Salad

So looking back on my more recent posts, apparently I am in salad mode.  They are all salads.  Hey, its summer right?  I was in the mood for something light and refreshing, and we bought a 3 pack of cucumbers from Costco the other day so I thought a cucumber salad would do just the trick.  Add some shrimp and a nice lime and cilantro dressing, and I was on my way to salad bliss.  


Kam, Dex and I went for a family jog last night.  It was really nice.  I have taken a few weeks off from jogging because of my mysterious back injury.  But things are looking up.  I know Dex was stoked to be running free in a large field.  And bonus, just when we finished our jog and he was super tuckered out, the sprinklers kicked on and he got a nice cool off by heading face first into the sprinkler jet.  Planning on going again tonight after it cools off outside.


What you'll need:
1 pound shrimp
1 english cucumber halved and sliced thin
1 avocado sliced
1/2 red pepper sliced thin
2-3 cups cherry tomatoes halved
1/4 cup green onion chopped
1 cup carrot grated or Julienned


Dressing:
Juice from 1 lime
1 teaspoon cumin

2 tablespoons olive oil

2 tablespoons white vinegar

1/3 cup chopped cilantro

1-3 teaspoons green tabasco (Use 3 if you like it spicy, or skip this ingredient if you don't)

1/2 teaspoon fresh black pepper

1 tablespoon honey

1 teaspoon soy sauce


Add all dressing ingredients into a small bowl and mix until honey is dissolved.  Set aside.  Cook shrimp (if not precooked).  Bring a pot of water to a boil and dump in shrimp shells and tails on. About the time the water returns to a boil, shrimp will be done.  Pour into a colander and run under cold water until cooled.  Remove shells and tails.  Add all salad ingredients into a large bowl and toss with dressing.  Serve immediately. 

Pretty simple, but oh so good.  I have to admit, I had two bowls. Enjoy!

Spring Rolls

I love it when you plan to make something that you have eaten in a restaurant 100 times and it comes out just as good, if not better.  I was really skeptical about making these.  I have actually had the wrappers for a few months now and have been putting them off.  But, they weren't that hard and they tasted amazing!  The first couple I rolled weren't perfect, but by the 3rd or 4th I got the hang of it.  The key to making them is keeping the roll damp.  As soon as that little baby beings try dry out even a little, it will split and all the fillings will be popping out.  So about 2 rolls too late, I figured this out.  Make sure you have a large section of wet paper towels that you can lay over the spring rolls as you make them.  Then as you finish one you can just lift the wet paper towel and place the prepared roll under.  If you do this, they will turn out perfect!  And don't forget the peanut sauce.

What you'll need:
1/2 pound shrimp
1 package spring roll wrappers
1 small chunk Chinese BBQ Pork sliced 1/8 inch thick
fresh mint leaves
fresh basil leavs
fresh cilantro
thin sliced carrots
thin sliced cucumber
thin sliced lettuce
1/3 package Rice noodles (cooked according to package)

Remove shells and tails from shrimp.  Bring 2 or 3 cups water to a boil in a pan, add about a teaspoon or more of salt.  Once water boils, drop in shrimp.  They will only take about 2 minutes to cook.  Once they are no longer translucent looking and that orangey color starts to show, they should be done.  Remove from pan and run cold water over them.  Set aside.  You could also just by precooked.

Get all ingredients together, you will have to work fast so you will want access to everything quick.  Read the back of the spring roll package to get an idea or what you're doing.  Basically, put some hot water into a pie plate.  Take one spring roll wrapper and dunk it in the water.  Make sure its totally submerged.  Keep gently moving it around.  In about 20 seconds it will be totally softened and playable.  Take a kitchen towel and get it wet.  Lay it in front of you.  Put the softened wrapper one the towel and spread it out.  By the time you are done laying the fillings down, the other side will be getting sticky for the rolling part.

Place a little of each of the filling into the center of the wrapper.  Put a few rice noodles down first. Use one mint leaf & one basil leaf (if smaller use 2) and a few cilantro leaves.  I used one piece of pork halved and 3 shrimp, a strip of carrot and cucumber, and a little lettuce for each.  Try to leave at least 2 inches of wrapper on each side.  Fold the ends over the filling.  You should have one long strip in front of you.  Take the side thats closest to you and fold over the filling trying to keep it snug.  Tuck it under the roll as you being to roll it over the other side of the wrapper.  Pictures will demonstrate this process.  Store the finished ones under wet paper towel.

I would recommend serving with peanut sauce.  My recipe is here.  You should be able to find the wrappers at most grocery stores.  I have seen them at some stores, but not others, so just keep your eye out in the asian sections.  Thats where you can pick up the rice noodles as well.  Those come in all different sizes.  I had fatter ones, size doesn't really matter.  If you make these, you will feel so accomplished (and satisfied)!  Enjoy!

Shrimp Tacos

What is not to love here.  I mean really.  Shrimp flavored with a little butter, lime and perfect spices?  Granted, this is really similar to the fish tacos, but its shrimp.  What is it about the texture of shrimp that make them so perfect.  If you think about it, its kind of weird.  A little rubbery in a way.  Then when you bite one and it snaps back and splatters all over your face.  But secretly, thats the best part.

I am seriously a shrimp connoisseur.  When I was a kid, once or twice a summer my dad was the family shrimp boat captain.  He would spend a few weeks prepping and getting the boat ready, then off we would go to Hood Canal and duke it out with all the other shrimp boat captain dads.  Then at the end of the day, we would feast!  Best memories of stuffing yourself!!

What you'll need:
1 pound fresh shrimp, shelled and tails removed
1/2 teaspoon chile powder
1/2 teaspoon cumin
1 lime juiced
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
1/4 onion chopped
2 teaspoons butter
1/4 cup chopped cilantro
Corn or flour tortillas
1/4 cabbage sliced thin (optional)
1/4 wheel cotija cheese

Place shrimp into a bowl.  Add chile powder, cumin, lime, coriander, salt, pepper & garlic.  Toss to coat shrimp and let sit for 15 minutes.  Add chopped onions and butter to a medium fry pan.  Saute over medium until onions are translucent and tender.  Add shrimp.  Spread them out to make an even layer over pan.  Let sit for a minute or two or until you can see them starting to loose their translucent color.  Toss them a few times until they are a white-ish color and no longer that the see through look.  It should take no longer than 5 minutes.  Right before you remove from pan, toss in cilantro.  Serve in warm tortillas with a little of the cotija cheese.

I usually like to eat fish tacos with a little cabbage.  With these, I preferred to eat them as is.  The cabbage just wasn't necessary.  I even took the extra step to squeeze lime juice onto it, then didn't even use it.  Oh well!  Yay shrimp!  I have enough left over to make something else this weekend!  Happy day, weekend is almost here! Enjoy!