Shrimp Tacos

I have to say that these babies are my new favorite thing. I usually make steak tacos. I have never thought I should do shrimp or chicken or fish... I just stuck with steak they tasted great and everyone likes them.
I was at the grocery store a couple weeks ago standing in the seafood dept. I thought what can I make with shrimp, something new... then tacos popped in my head. I've never made them and didn't really know where to start besides buying the shrimp and the rest of the groceries and heading home. I told Nathan my idea and he suggested I make the steak and try some shrimp on the side in case we didn't like them. So I only cooked a handful of shrimp and made the steak as usual. Well when we sat down to eat I was disappointed I didn't make a million shrimp. They were delish, I was hooked! I hope you try these out! I know if you like shrimp and you like tacos you will love love love these. If you don't then you're a weirdo! haahaa just kidding, no really I will think you're a weirdo cuz they are great!

I bought 1lb of 21-25 count fresh shrimp. 21-25 count means that is how many you will get in a pound.

I took the shells off, washed, and devained them, put them in a medium bowl.

Cut one lime in half, poke with a fork

Squeeze the juice into the bowl.

Buy this, it is great! I got it from Pampered Chef, I know I know you can't just go to the store and buy it, but it is worth it!!

Add one tablespoon

You can use a Serrano or Jalapeño pepper it is up to you. I like the Serrano

Cut in half

take all the seeds and such out.

chop finely, add to the bowl.

Grab a handful of Cilantro off the bundle.

Chop up, add half to the shrimp and save half for garnish later.

Mix all the shrimp and ingredients together and set aside to marinate

Start the rice. For every cup of rice and twice the amount of water, for example 1cup rice 2cups water

Set the temp to high add the rice and water and cover. When the water starts to boil reduce heat to low and let it sit for 15 minutes. Half way through add two tablespoons butter, a little salt, pepper and some of the jerk season you used in the shrimp marinade.

Open a jar of this, mango salsa

Put some in a little cup, put on a plate with the rest of the cilantro and cut up some avocado in to strips, and a few lime wedges.

Open a bag of these 4'' white corn tortillas use as many as you will need,

I used 12 for me Nathan and the two small girls.

In a small sauce pan heat some canola oil. Heat each tortilla for about 10 seconds on each side, just to make soft.

Put on a paper towel to take off excess oil

When you are done heating the tortilla shells heat two table spoons butter on medium high heat.

When the butter is melted and the pan is screaming hot add the shrimp and all the marinade. Cook for about three minutes.

Turn over each shrimp when they look like this, cook for a couple more minutes,

Then when the sauce starts to get sticky mix the shrimp around. The shrimp will be a little charred and I love it like this! A little crunch is nice.

Remove from the pan, and add some lime juice.

Then build your taco, add a little rice, a slice of avocado, some of the mango salsa, the shrimp and garnish with cilantro and squeeze some lime on top.. Wow Yum!

Enjoy!

~Sassy~

Clam Chowder Bread Bowls

Clam Chowder is such a staple in American food, I can think of nothing better on a cold winter day then some hot soup, so with the weather being so frigid lately I figured it was a great time to fill us up with some creamy hot chowder bowls. It is one of Nathans favorite things I make. He was very please when I told him what was for dinner. This is all from scratch no can soup base and stock. The only thing canned is the clams, if I could of had them fresh I would prefer it that way.

Start out my heating your pot on medium heat, add two tablespoons of butter. While that is melting and getting nice and hot and bubbly, finely chop one medium onion.

Three sticks of celery

Smash 4 cloves of garlic under your knife

then diceWhen the butter is nice and hot and bubbly, add all the above ingredients

add salt and pepper to taste. I prefer lots of pepper, sweat all ingredients for about 6 minutes.
While the veggis are sweating chop two medium potatoes. These have been waiting patiently in a dark brown bag in the garage since fall. Nathan grew so many potatoes this last summer! They come in handy! Cut these beauties into small cubes

At this point go back to your pot add some red pepper flakes, you control the heat so add as much as you like. We like it with a little kick so I add about two teaspoons.

Stir and mix up all the goodness, then open two cans of these bad boys

Poor the juice in to a small bowl set aside you will be using it soon.
Now add the clams to the potheat for about five minutes
Then add one pint half & half. You could use heavy cream I just choose to use this.

Bring to a low simmer then add the clam juice you saved from the cans

bring back up to a low boil

then add the potatoes and one cup water
Bring to a low boil, cover and cook for 20 minutes..

In the mean time clean up, set the table and get the bread bowls ready.
Start by cutting a circle in to top of your bread bowl, you can use sourdough or a french bowl. I used French...next time I will use sourdough

When you are done cutting the circle pull out the bread, you will have to remove a little more to shape it... set it aside you can use it later for dipping When you are done prepping the bread bowls and there is about ten minutes cooking time left mix half a cup of warm water with 1/5 cup of flour to make a rough. Mix till it looks like milk.

add it to the pot, bring back to a boil cover and let it cook the remaining 10 minutes.

When the timer beeps remove from the heat and let it sit for 10 minutes, this will help it thicken.
At this point I usually take some out for the girls so it is cooled down by the time we are ready to eat. Now fill up your bread bowls, remember to put lots of the liquid. The bread will soak it up.
Sprinkle some chives on top for garnish

Isn't that pretty..

~Sassy~