Shimp Tacos + A Giveaway

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We eat a lot of shrimp in the summertime. Fresh with the heads still on, they are almost cheaper than chicken here. We also eat alot of Mexican, so to combine those two loves into one dish was a no-brainer. I’d had shrimp tacos on my mind, but when I came across this recipe in a cookbook I had the opportunity to review, I put it on our menu plan immediately.

The shrimp undergo a quick marinade before being sauteed, then topped with a delicious mango-avocado salsa and thinly sliced red cabbage for a bit of crunch. All wrapped up in a lightly toasted corn tortilla. Comes together in less than 20 minutes, making for a perfect dinner to throw together after a long day at the beach – which, we’ve been enjoying a lot of these days.

The good people at Lodge Cast Iron sent along an extra cookbook to pass along to one of my fine readers. To enter, leave a comment answering this question: What is your favorite dish to prepare in a cast iron skillet?

Contest will run through August 1st at 10 PM EST. Winner will be chosen via Random Number Generator and notified via email. For a few more chances to win:

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Shrimp Tacos with Mango-Avocado Salsa

1 pound large shrimp
1/4 cup fresh lemon juice
1/4 cup olive oil
4 cloves garlic, minced
salt and pepper
corn tortilla
vegetable oil, for frying
1 cup red cabbage, thinly sliced

For the salsa:
1 large mango, diced
1 lime, juiced
2 tbsp cilantro, chopped
1/2 red onion, diced
1 jalapeno or serrano chile, finely diced
salt and pepper

Peel and devein shrimp. Place in large resealable bag. Combine marinade ingredients together in a small bowl. Add to the shrimp and toss until coated. Seal and chill for at least 30 minutes, but no more than 1 hour.

Meanwhile, combine the salsa ingredients in a medium bowl. The salsa can be left at room temperature up to an hour. Otherwise, keep it chilled for up to 1 day.

Place large, cast-iron skillet over medium high heat. Add 1 tablespoon of oil to the pan, swirling to coat the bottom. Add the shrimp and cook, stirring frequently, until shrimp turn pink and start to curl. Place shrimp on cutting board to cool for a minute before giving a rough chop. Place in bowl and tent with aluminum foil to keep warm.

Wipe the skillet clean with a paper towel, and place over medium-high heat. Add a teaspoon of oil, and fry tortillas, a couple at a time, until starting to brown around the edges.

To serve, place a few shrimp in the middle of each warm tortilla, top with the salsa and shredded cabbage.

Source: adapted from The Lodge Cast Iron Cookbook

The Orange Crush

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If there is a drink that is synonymous with our beaches here in the summertime, it’s Orange Crushes. Harborside Bar & Grill in West Ocean City claims they are the “home” of the original. But, with these simple ingredients – it’s hard to imagine someone didn’t think of it first! You’ll find them on the menu in pretty much any place you go to around here. But, if there’s not a big bowl of oranges on the bar counter – beware!

The fresh juice is the key component here. Well, besides the vodka obviously! While I keep a box of OJ in the fridge, this isn’t the place for it. They are traditionally made with an orange press – which does add a certain something, squeezing out more of the essential oils from the peel I suppose. Never the less, a regular old citrus reamer or juicer is just dandy if you don’t have a citrus press on the ready.

Once you make one, you’ll be hooked. They’re deliciously light and refreshing on a hot summer evening!

The Orange Crush

2 oranges, juiced
1.5 oz vodka
1 oz orange liqueur
splash of lemon-lime soda
ice

Pour all ingredients into cocktail mixer and shake. Strain into a cocktail glass filled with ice. Garnish with a slice of orange. For a different twist, try making with whipped cream vodka.

Iced Vanilla Macchiato

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I love Starbucks, and all their various specialty drinks. Their caramel macchiato being my favorite! It’s wonderful with steamed milk in the wintertime, and refreshing iced down in the summer. However, the $5 price tag that come along with it? Not so wonderful!

So, this is a beverage I learned to make easily at home. And, do so often. My mother-in-law treated me to a small espresso machine a few years ago, and I really love it. I thought it wouldn’t get much use in my kitchen, but I couldn’t have been more wrong. You could also use very strong regular brewed coffee if you don’t have access to espresso. A little bit of vanilla simple syrup for sweetness, a couple of glugs of cold milk – all over ice. You’ll be set for the day! And, you can save that $5 you saved on a cocktail at Happy Hour instead. Enjoy!

Iced Vanilla Macchiato

2/3 cup granulated sugar
2/3 cup water
1 tsp vanilla extract
1 cup cold milk
1/4 cup espresso, or strongly brewed coffee

To make the vanilla syrup, combine sugar and water in small saucepan. Stir over medium-high heat until the sugar dissolves completely. Add vanilla extract and set aside to cool.

Pour a couple of teaspoons of vanilla syrup into your serving glass. Fill the glass with ice. Fill the glass with milk, leaving just enough room for the coffee.

Brew 2 shots of espresso. Pour the espresso shot over the milk and serve immediately.

DIY Margarita Mix

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Having this homemade mixer in the fridge has been trouble. It makes it entirely too easy to make a delicious, fresh margarita on a whim. And with these warm summer evenings we’ve been having, I’ve had more and more whims lately!

This recipes comes from the lovely Shawnda, then Queen of all things margarita. Thanks to her, I’ve spent a small fortune in tequila already this year. And, summer is still young! Bringing the mix together takes only a few minutes, and a batch will last in the fridge for about a week. So great to have on hand for impromptu drinks with neighbors, or a girls night. Couldn’t be easier either; lime juice, sugar, and water. You won’t be able to go back to that neon green stuff you buy in a bottle! Enjoy.

DIY Margarita Mix

1/2 cup sugar
1 cup water
1 cup fresh squeezed lime juice (8-12 limes)

For each margarita:
2 ounces homemade margarita mix
2 ounces silver tequila
1 ounce orange liqueur
1 tsp agave nectar (optional)
lime wedges/slices for garnish (optional)

To make the margarita mix; heat water and sugar in a small sauce pan until completely dissolved and the water is clear. Let cool. Pour into a pitcher with lime juice. Leftovers will keep 7-10 days in a jar in the fridge.

To make margaritas, combine 2 ounces mix, 2 ounces tequila, 1 ounce orange liqueur, and a teaspoon of agave nectar if you like. Shake well, strain into ice filled margarita glass. Garnish with lime slices.

To make frozen margaritas, freeze the lime mix into ice cubes. Blend the ice cubes with chilled tequila and orange liqueur until uniformly slushy.

Source: Confections of a Foodie Bride