July 2005 Posts
Beware of chipotle shrimp!
Don’t say I didn’t warn you. These chipotle shrimp are HOT!
I should’ve known when my eyes started to water while I was mixing the marinade. Or when my throat began to burn as they simmered on the stove-top.
Still, after just a few minutes soaking in the marinade (I was cooking on deadline) and a few more minutes in the skillet, I wrapped the shrimp in a tortilla and took a big bite.
I couldn’t make it through the whole taco.
My fatal mistake: I cooked the shrimp in their marinade. Rather than fishing them out of the sauce, I dumped everything in the pan.
Don’t do this!
I think otherwise these would be great — paired with refried beans, rice, cheese, maybe some sour cream and stuffed in a tortilla. These might be good tossed on a taco salad, too.
Maybe try using just half the can of peppers. Or, increasing the ranch, garlic or limes -- which you'd never know where in there otherwise. Go easy on the marinade time. The recipe calls for a one- to two-hour bath in the stuff. This is a death wish, friends!
Let me (and John, the man with a stomach unaffected by fiery wrath, who shared this recipe) know what you think of this dish.
To leave a comment or question, click on "Comments" right below the recipe and follow the instructions for typing a message.
Be sure to e-mail me more recipes by CLICKING HERE
Chipotle Shrimp
Ingredients:
1 lb. large shrimp, peeled
1 tsp. salt
1 can chipotle peppers in adobo sauce
3 TBSP. olive oil
3 cloves garlic
1/2 package dry ranch dressing
1/4 C. cilantro
3 limes
1 tsp. cumin
Mix all ingredients except shrimp and 2 TBSP. olive oil in blender until pureed. Stir in 3 freshly squeezed limes. Pour into bowl, add shrimp, toss to coat. Allow to marinate one to two hours. Heat remaining olive oil in skillet or wok until hot, add shrimp, cook until shrimp is opaque.
The heat can be adjusted by adding jalapeno peppers or leaving out the dry ranch dressing according to taste.
Let us eat cake ... or anything else sweet
Ah, dessert — the most important part of any mealtime.
Recipes are pouring in for entrees. Keep ‘em coming, but let’s not forget the reason we eat dinner: so we can have something sweet when we’re done.
Does anyone have a great (read: chocolate) recipe to share? What about a low-calories or low-sugar treat? Or maybe something perfect for hot summer days?
We know I'm no gourmet chef, but I know good desserts.
Send me your recipes. I'll try them out and post the results on this site, with some comments and of course some critique. You can submit your dessert recipes -- or any others -- by CLICKING HERE
Feel free to add some comments or check out the other dishes that have been featured on this site so far.
Creole Chicken Salad
Whoa!
The Creole Chicken Salad was one fiery and filling (mostly because my taste buds couldn’t take much more) dinner.
I loved it. The salad is definitely a main dish and could serve about four people. I recommend icy drinks and cool, fresh fruit as sides.
The recipe was simple, fool-proof and fast — it took about 30-some minutes to whip up.
This salad is a great way to jump (like fire is coming out of your mouth and smoke out your nose) out of a boring dinner slump. The chicken has a kick, the homemade dressing is tangy sweet and the crisp greens are refreshing. A great mix.
I give it four out of five stars
Give it a try — if you dare.
You can also post comments on this site.
Think you’ve got a good recipe? E-mail me. (Thanks to Christine for emailing this one.) I’ll whip it up and post the results online.
You can Submit them by CLICKING HERE
To leave a comment or question, click on "Comments" right below the recipe and follow the instructions for typing a message.
Creole Chicken Salad
Ingredients:
2 small heads Boston lettuce, torn into pieces
6 plum tomatoes, sliced
2 small onions, sliced
4 teaspoons cayenne
3 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt substitute
4 boneless chicken breast halves, skin removed
Louisiana Dressing
Ingredients:
1/2 cup Dijon mustard
3 tablespoons olive oil
4 tablespoons dry white wine
2 tablespoons honey
sweetener equivalent to 2 tablespoons of sugar
salt and ground pepper to taste
Directions
Toss together lettuce, tomatoes and onions in a large bowl; set aside. Mix spices in small bowl. Season both sides of chicken breasts with spice mixture. Broil or grill chicken five minutes per side until cooked throughout. Cool and cut into one-inch pieces and add to salad. Pour dressing over all and toss.
