Shrimp Ceviche

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Anyone looking for a simple, healthy(ish), refreshing snack?  I was and had just bought some shrimp the other day, so I decided to make this recipe. I actually found this recipe sitting in my work’s lounge in a binder that was promoting healthier lifestyles/habits/eating (I work for a hospital) and while most of the recipes were a bunch of different salads (boring…) this one actually stood out to me. I don’t have the actual recipe as I kind of saw the ingredients and riffed off that, so here goes.

Ingredients

  • 1 lb peeled shrimp
  • 1/2 red onion, diced
  • 2 small/1 large avocado, pitted and cut into small cubes
  • 2-3 roma tomatoes, diced
  • cilantro, chopped
  • juice of 5 limes
  • salt and pepper to taste

Directions

  • In a pan over medium heat, add a tsp of oil and cook the shrimp thoroughly
  • Cut the shrimp into small pieces and place in a large bowl
  • Add the onion, avocado, tomatoes, cilantro and mix
  • Add the lime juice and mix
  • Salt and pepper to taste and mix again
  • Refrigerate for ~15 minutes before eating
  • Eat with tortilla chips or by itself (could potentially be a salad I suppose)
  • Enjoy!

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Shiny Crispy Chicken Wings

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My mom gave me a Chinese cookbook a while back, but I have never actually opened it or used it. Now I cook a lot of run of the mill Chinese food, using a lot of pre-made sauces thanks to Lee Kum Kee. However, this time I decided to open the book and try a chicken recipe. This recipe is called “Shiny Chicken” and I was hesitant because of the name, but it actually turned out pretty well. It can be used as an appetizer, or serve it with some rice and call it a main dish.  However you want to do it! Have a crack at it and let me know what you think.

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Ingredients

  • 1/2 chicken, or chicken wings/legs
  • 4 tbsp soy sauce, separated
  • 2 green onions chopped
  • 1 tbsp ground ginger
  • 1 1/2 tbsp sugar
  • 2 tbsp white vinegar
  • t tsp sesame oil
  • oil for frying

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Directions

  • Wash and dry the chicken
  • Rub the chicken with 1 1/2 tbsp of soy sauce
  • Combine the green onion, ginger, sugar, vinegar, sesame oil, and 2 1/2 tbsp soy sauce in a bowl and set aside
  • Heat a wok and add the oil to fry (or use a deep fryer if you got one)
  • Fry the chicken wings until skin is golden and crispy (and the meat is cooked)
  • Pour the sauce mixture over the chicken and feast!

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Caprese Salad

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Congratulations Jenn for getting into MBA school. As a celebration, I told her I would cook her something, and lo and behold she requested a salad…boring right? Well she also requested to have mozzarella cheese incorporated some how, so I immediately thought of a caprese salad. Now I have never made a caprese salad before, but was shocked how simple it really is. It’s not exactly my fave salad though, so maybe thats why. But interestingly enough, I told my sister what I was doing and she said she LOVED caprese salad…who knew? Definitely not me lol.  Anyways here it is!

Ingredients

  • 1/2 lb Mozzarella cheese, sliced
  • 3 tomatoes on a vine, sliced
  • Fresh basil
  • Salt
  • Fresh cracked pepper
  • EVOO

Directions

  • Layer the slices of cheese and tomatoes with a basil leaf in between
  • Sprinkle with salt and freshly cracked pepper
  • Drizzle EVOO over
  • You can also add balsamic vinegar or a reduction to the dish but I chose not to
  • Eat this super refreshing salad

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Roasted Red Pepper Hummus

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The other day my sister randomly said she was going to make hummus. We all like hummus, but she has never made it before, and actually did not know that chick peas and garbanzo beans were the same thing until this whole process. She got the recipe from the Food Network and made one half a garlic hummus, with the other half being a roasted red pepper hummus.

Ingredients

  • 7 cups water
  • 1 lb dry chickpeas rinsed
  • 1/4 tsp baking soda
  • 2 cloves garlic, minced or 1/4 cup roasted red peppers
  • 1 1/2 tsp kosher salt
  • 5 tbsp freshly squeezed lemon juice
  • 1/4 cup water
  • 1/3 cup tahini
  • 1/4 cup EVOO

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Directions

  • Place the 7 cups water, chickpeas, and baking soda in a slow cooker and cook on high for 4 hours
  • Drain the chickpeas
  • Add the chickpeas, garlic (or roasted red peppers), and kosher salt to a food processor and pulse for ~20 seconds
  • Scrape the sides of the bowl down and pulse again for another ~15-20 seconds
  • Add the lemon juice and 1/4 cup water and pulse for ~20 seconds
  • Add the tahini and pulse for another 20 seconds
  • Drizzle in the olive oil while the processor is running
  • Serve with some pita chips and enjoy

Overall, I liked the roasted red pepper hummus better because it had a stronger flavor. We actually went back and put more garlic in the other one to make a bolder flavor. Both were good though, and hummus is healthy right? If not, don’t tell me. Hope you enjoy too!

Shrimp Lettuce Wraps

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Tonight I decided to make some shrimp lettuce wraps in order to use some left over vegetables from other meals.  I got the recipe from the Food Network and pretty much followed it all the way. This is a simple, tasty, and light dish, which makes for a good appetizer. I just wish they photographed better, but maybe the photography fail lies with me. Either way, here goes.

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Ingredients

  • 3 tbsp fresh lime juice
  • 3 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 3 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 lb medium fresh shrimp, chopped and deveined
  • 1/2 red bell pepper, diced
  • 2 green onions, diced
  • 5 oz water chestnuts, drained and chopped
  • 1 head iceberg lettuce, cored, cut in 1/2

Instructions

  • In a bowl, mix the lime juice, 2 tbsp oil, 1 tbsp soy sauce, ginger, and garlic
  • Add the shrimp and marinate in the refrigerator for 30 min (I ended up doing all of this in a ziploc bag. Less dishes)
  • In a pan, heat 1 tbsp oil over med-high heat and then add the bell peppers, green onions, and water chestnuts stirring occasionally
  • Add the shrimp and the marinade and cook thoroughly until the shrimp are pink (~3 min)
  • Stir in the last 1tbsp of soy sauce
  • Spoon into the lettuce leaves and enjoy (I used a slotted spoon because the mix can get very watery and messy)
Before Shrimp

Before Shrimp

With Shrimp

With Shrimp

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Overall, it was pretty good and I would definitely make it again. Hope you like it too!