Mexican and Asian Shrimp

As I’ve said many times before I could live off of seafood alone, and shrimp is one of my favorites! Don’t get me wrong I love shrimp in recipes where you are expecting shrimp, such a skewers, creole, jambalaya, etc, but this time I thought it would be fun to try shrimp in some new recipes.

First…Shrimp Tacos with a Jalapeno Corn Salsa

What you need:

– 3 ears of corn or canned corn
– EVOO
– diced jalapeño peppers
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh cilantro
– 5 teaspoons fresh lime juice
– 1/2 teaspoon salt
– 1/8 teaspoon pepper
– 1 lb shrimp (22-25 shrimp) peeled and deveined
– 3/4 teaspoons chili powder
– 1 package New Orleans style andouille sausage, cut into thin slices (we like Aidells brand)
– corn or flour tortillas

Then:

– If using ears of corn: lightly brush with oil and place on grill over direct medium heat until brown. Cut kernels off the cob and mix with diced jalapeños.
– If using canned corn: drain liquid from can and pour corn in hot skillet on stove top over medium high heat, stirring occasionally until it starts to brown. Mix in the diced jalapeños.
– Combine your corn with the onion, cilantro, lime juice, salt and pepper, set aside.
– Brush your shrimp with 1 tablespoon of EVOO and sprinkle evenly with chili powder.
– Cook your shrimp on the grill or in the cast iron skillet over medium heat until they are opaque, remove from heat.
– Add the sliced sausage (these are already cooked, you’re just heating them up)
– Warm your tortillas and fill each tortilla with shrimp, sausage and corn salsa.
– Serve with sour cream.

 

Second…Szechuan Shrimp Stir Fry

What you need:

– 1 dozen shrimp to 18 shrimp (peeled and deveined)
– 2 cups of fresh vegetables (we used carrots, mushrooms and broccoli)
– 2/3 cup Szechuan sauce
– 2 tablespoons olive oil
– soy sauce
– 1 tablespoon peanut butter

Then:

– Cut up vegetables into bite size pieces
– Combine all ingredients in wok and cook on medium high for 4 to 6 minutes or until shrimp is opaque and vegetables are tender
– In a small bowl mix the Szechuan sauce with 1 tablespoon of soy sauce and peanut butter, whisking together until well blended.
– Add sauce to wok a little bit at a time, mixing together until it has as much or a little as you want.

*This sauce is spicy so make sure you don’t add to much at once.*

– We served over fried rice made with fried egg and sesame seeds.