Shrimp Tacos with Spicy Slaw

Ingredients

Shrimp*

1 pound shrimp peeled and deveined

1 stick butter

1/4 c Mexican seasoning Morton and Bassett®

Brine

1 quart water

1/4 cup salt

2 T brown sugar

2 t soy sauce

Slaw

2 cups purple cabbage shredded

1/2 cup carrots shredded

1/2 cup cilantro

2 T Serrano pepper minced

Salt and pepper

Dressing

1/3 cup olive oil or grape seed oil

3 T lime juice

1 garlic clove minced

2 T shallot minced

1/2 t cumin

1/8 t cayenne pepper

1/2  salt

1  t sugar

2 T mayonnaise

Crema

Mexican crema Walmart supplies it or 1/4 cup sour cream and 1/4 cup heavy cream combined.

Tortillas

8 corn or flour tortillas  warmed in tortilla warmer or wrapped in foil

2 limes quartered in small serving dish.

1/2 cup crumbled queso fresco

Avocado sliced or chopped optional

Directions

Oven 170º

Combine the dressing ingredients in a salad dressing shaker. Taste and adjust seasoning. Let it rest while preparing the shrimp.Brine the shrimp for 20-40 minutes. In a small bowl add the sour cream and heavy cream, mix and set aside. Add the slaw ingredients together in medium bowl add salad dressing and toss. Adjust seasoning. Place tortilla warmer with tortillas in oven.

Remove shrimp from brine and dry. Place Mexican seasoning in plastic bag. Add shrimp and toss to coat.Place large skillet on medium high heat with 4 T of butter and heat until frothy.   Add half the shrimp cook about 2-3 minute turn and cook about 2 minutes until done. Remove to serving dish. Repeat step with remaining shrimp.

Tacos are ready to be assembled with taco layered with slaw, shrimp, and dressed with crema. Serve with lime, avocado,  and queso fresco crumbles on the side. The side  served was Mexican black beans. Delicious  Serves 4

Alternatively you can setup a taco bar  with tacos, slaw, shrimp, crema, limes, queso fresco,Mexican rice, black beans, salsa, guacamole, chips, and

*Use jumbo(21-25) or large shrimp(26-35)

Note: I need to start taking pictures this always looks tasty.

 

Chicken Breasts Smothered in Cherry Tomatoes

Ingredients

Brine  Solution

1/2 cup Kosher salt

1/4 cup brown sugar

4 cups water

2 bay leaves

 

2 chicken breasts skinless halved

Salt and pepper

2 T olive oil

2 shallots fine chopped

4 garlic cloves minced

1/2 t crushed red pepper

1/2 cup dry white wine to deglaze

1 cup cherry tomatoes

1 t Herbes de Provence

1 lemon half

Chopped parsley

Parmesan cheese

Directions

Add salt, sugar, and bay leaves to water. Add chicken breast  and brine for 30 minutes to one hour.

Heat skillet with olive oil on medium high heat. Remove chicken from brine, dry, and pound to 1 inch. Cut in half, salt and pepper both side. Place in skillet and cook until golden brown about 6 minutes per side. Remove breasts to plate and set aside. Add shallot,garlic, and red pepper  to pan; saute until soft not brown. Deglaze the pan with white wine.  Add cherry tomatoes and Herbes de Provence and bring them up to simmer. Add chicken breast and juices on plate back into mixture. Cook until tomatoes pop and chicken is cooked, about 12-15 minutes. Adjust seasoning, juice lemon, add Parmesan. Serve over quinoa or pasta.

 

Oven Roasted Beer Can Rosemary Garlic Chicken

Ingredients

Brine( I always brine my chickens prior to roasting)

1 gallon water

1/2 cup kosher salt

1/3 cup brown sugar

1/4 cup soy sauce

3  garlic cloves smashed

3 rosemary stems

Beer Can

1/2 can water

1/2 lime chopped

3 rosemary stems

4 smashed garlic cloves

Chicken

3 1/2 to 4 pound roasting chicken

Salt and pepper

2 T olive oil

3 T chopped rosemary

2 garlic cloves minced

1 t salt

Directions

Brining Solution

Add water,salt and brown sugar into jumbo Hefty® plastic bag or container twice size of brining solution and stir until salt dissolved. Add soy sauce, garlic, rosemary and mix. Remove excess fat and giblets from cavity of chicken then submerge the chicken. Refrigerate the chicken for at least 4 hours.

Beer Can/Holder*

Place can in baking dish or foil covered cooking sheet and rub exterior with vegetable oil. Fill can/holder to half full with liquid. Add lime,garlic, and rosemary into can.

Chicken

Preheat oven 375 º

Combine rosemary, garlic, and olive oil in small bowl. Remove and dry the chicken. Salt and pepper the cavity of the chicken. Place the chicken bottom side down on the beer can holder with legs in front of the can. Gently lift the skin at top of the chicken and rub 2/3 of the rosemary garlic mixture from the breasts to the thighs. Rub the remaining 1/3 on the exterior skin of the chicken. Fold the wings to the back of the chicken. Roast the chicken for about 1 hour and 30 minutes or until the internal temperature at the thickest part of the thigh reads 165 degrees using an instant-read thermometer. Remove from oven and rest for 10 minutes.Use tongs to remove the chicken. Carve and serve.

*Beer Can Roaster – Stainless Steel(Can be purchased on-line or at most cooking supply stores) It has a large base that helps steady the chicken.