Baja Salad with Pan-Seared Chili-lime Shrimp

Last weekend at our local Farmer's Market, I scored a huge bunch of lettuce  for $2.50.  It filled up a regular sized plastic grocery bag.  One head of it!  That same day I also scooped up about a dozen back issues of Cook's Illustrated that the library was giving away for free.  I also bought a lottery ticket, but apparently my lucky streak ended at the library!  Stupid lotto.

If you've never read Cook's Illustrated, I would suggest giving it a chance.  The magazine is incredible for explaining the finer points of ingredients and techniques.  (I mean, do you know how much protein is found in which types of flour, and why it's important when it comes to baking cakes versus breads?  I do!)  They offer great tips on everything from organization and food storage to more efficient ways of doing things like mincing chilis.  And if you have a scientific-leaning mind, it's also quite interesting to read their break-down of the recipe testing process to show how they really have derived the best recipe for something.  

In a back episode of Cook's Illustrated, I read about how to cook pan-seared shrimp, and while I've recently been making a lot of shrimp (as I prefer it over fish in general and it's relatively quick to cook and healthy) I've just been roasting a lot of it.  But it just seemed like it could be a lot better in texture and flavor.  Having excessive amounts of lettuce for just two people, and now drooling over pan-seared shrimp, I decided that a Baja Salad of sorts was in order.  

Let us begin.  (Pardon the pun.)

The Cook's Illustrated recipe for 21/25 shrimp (the size of shrimp such that there are 21 to 25 pieces per pound): 

• 2 Tbsp vegetable oil
• 1 1/2 pounds 21/25 shrimp, peeled and de-veined
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/8 tsp sugar (this is for caramelization)

Heat 1 Tbsp oil in a 12-in skillet over high heat until smoking.  Meanwhile, toss shrimp, salt, pepper and sugar in medium bowl.

Add half the shrimp to the pan in a single layer and cook until spotty brown and edges turn pink (about 1 minute).  Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds.  Transfer shrimp to a large plate.

Repeat with remaining tablespoon of oil and shrimp.  

After second batch has stood off heat, return first batch to skillet and toss to combine.  Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes.

Serve immediately.  

I adapted their version for my own tastes…  I'm sure that's some kind of cardinal sin, but it tasted damn good.

Pan-Seared Chili-lime Shrimp

• 1 1/2 – 2 Tbsp olive oil
• 1/2 Tbsp butter 
• Chili-lime rub (Mine came from Pampered Chef!)
• 1 pound 21/25 shrimp, peeled, but with tail-on

Shrimp should be rinsed, but patted dry.  Put the shrimp in a large plastic ziploc bag, and add a couple of tablespoons of the chili-lime rub.  Toss to coat shrimp evenly.  I let the chili-lime coated shrimp sit in the refrigerator for about an hour, but you could probably cook it right away.

Over high heat, add the oil and butter to a grill pan (or regular skillet).  When the butter is melted and almost starting to brown, add half the shrimp to the pan, in a single layer, and not too crowded.

Cook for about 90 seconds on one side, then flip with tongs.  Cook for another 90 seconds then remove to a bowl and cover with foil.  

Add the second half of the shrimp, in a single layer and cook for 90 seconds on each side.  After the last 90 seconds, turn off the heat, and add the first batch of shrimp back into the pan.  Toss to mix together, cover with a lid, and allow the shrimp to cook for another minute (at most).  Shrimp should be slightly pink and opaque.

Serve immediately over the salad.

Baja Salad

• Lettuce, rinsed and chopped (enough for two salads)
• 1 ear of corn, boiled or grilled, and de-cobbed
• 1 can black beans, warmed
• 1 tomato, diced
• Fresh salsa
• 2 lime wedges
• Shredded mexican cheese (optional)

Prepare the corn and black beans.  Chop the lettuce, tomato and make the salsa (you can make this ahead and store in the refrigerator).  

Divide the lettuce into two bowls.  Top with corn, black beans, tomato, salsa, and optionally cheese.  Add the shrimp.  Sprinkle with lime juice.

Enjoy!  With or without a mojito!

Chipotle Shrimp Tacos and Mexican Rice

It's April 29, 2011.  The wedding day of Prince William and Miss Catherine Middleton!  All day long I've been dying to watch footage of the ceremony while obsessing over the wedding photos, the hats (oh my god, the hats!!!), and the absolutely endless news coverage.  I even made myself a bit late to work, so I could catch not one but TWO sweet royal kisses!  Ahh… love!  

So what am I having for dinner?  Mexican food.  That's right people.  No canapes and fruit cake for me!  Today, I bring you Chipotle Shrimp Tacos and (authentic) Mexican Rice.

I recently picked up the May 2011 issue of Saveur magazine, which is all about the secrets of Mexican cooking, and I have been craving deep fried potato tacos (Tacos de Papa) ever since.  But as I didn't want to carry a five pound bag of potatoes on the train home from work, I opted for shrimp tacos instead… To accompany the dish, I decided to try out Saveur's recipe for Arroz la Mexicana (Mexican Rice), and finish things off with some tortilla chips and homemade salsa.  

Screw teacakes and scones!

Chipotle Shrimp Tacos

• Olive oil
• Chipotle rub from Pampered Chef (it's actually a "smoky blend of chipotle peppers, smoked paprika, bell peppers, garlic and cilantro" and it was free with my purchase of $60 or more!)
• 1 pound shrimp; peeled, de-veined, tails removed
• Shredded cheddar or other cheese of your preference
• Tortillas
• Sour cream
• Salsa

Put the shrimp in a large, plastic, sealable bag.  Pour in a bit of olive oil, just enough to thinly coat the shrimp.  

Add in 2 Tbsp Chipotle rub.  Toss shrimp in bag to coat.  Chill for an hour or so to allow the shrimp to absorb some of the flavors.  (Now would be a good time to start making the salsa and start the rice!)

Place in a single layer on a baking sheet and cook at 400 degress for approximately 7 minutes, turning halfway through the bake time.

To assemble the tacos, layer shrimp, cheese, sour cream and salsa in a tortilla… And I think a little shredded cabbage would go well with it, too.

Mexican Rice (Arroz la Mexicana), recipe from May 2011 issue of Saveur 

• 2 cups chicken stock
• 2 ripe tomatoes, cored and chopped
• 2 cloves garlic, chopped
• 1/2 small yellow onion, chopped (really, only use half of a SMALL onion… I used half of a very large onion and it almost overwhelmed the dish)
• 2 Tbsp canola oil
• 1 cup long grain white rice
• Kosher salt and freshly ground black pepper, to taste 

Place stock, tomatoes, 1 clove garlic, and onion in a blender.  Puree until smooth and set aside.  

Side note: Again, I cannot emphasize enough, that you shouldn't over-do the onion, unless you like that sort of thing.  It should be a hint of onion flavor, and a hint of tomato flavor, and a hint of the chicken broth flavor… I think using a bit of butter along with the oil might also provide a bit better flavor.  But really… it was the best mexican rice I've had.  Ever.  Period.

Heat oil in a deep cast iron skillet over medium-high heat.

Add remaining garlic and the rice, and cook, stirring occasionally, until golden brown.  About six minutes.

Stir in tomato mixture, season with salt and pepper.

Reduce heat to low and cook covered until rice is tender and all the liquid has been absorbed. About 25-30 minutes.

Remove from heat and let sit, covered, for about 10 minutes.  (Now is a good time to put the shrimp and foil-wrapped tortillas in the oven!)  Gently fluff with a fork just before serving.  

Enjoy!  And have a glass of champagne!

Salsa!

It seems like such a simple thing.  Salsa.  And truly it is.  Yet it's so easy to buy a jar or a plastic container of salsa at the store.  And yeah, it'll do, but just like most things we buy pre-packaged, it's nothing close to the real thing.  Made fresh.  From good, natural ingredients.  With a blender.  There's just very little reason not to make your own.

Plus, it's awesome on tacos.  And who doesn't love tacos?!

Salsa

• 4 medium tomatoes; I like the perfect, little round tomatoes, but roma will work, too.  Or if you have a container of heirloom tomatoes you need to use up, have at it!
• 1 small onion
• 1 jalapeno, de-seed and remove the white veins if you don't do spicy.  Otherwise, throw the whole thing in (minus the stem, of course; we're not animals!)
• 1 bunch cilantro
• 1 or 2 cloves of garlic
• 1 lime
• pinch of salt

Chop the tomatoes, onion, jalapeno, cilantro and garlic and toss into a blender.  

Squeeze on the lime juice.  I usually start with half a lime and see how it feels…

Add a pinch of salt.  Blend until relatively smooth, or however you like it.

Taste.  Add more salt or lime or whatever you feel is missing.  

Sometimes a corona and a pile of chips will aid your evaluation.

 

Pico de Gallo

Same ingredients as above, but with more patience and better knife skills… 

• Combine the finely chopped ingredients in a bowl.  
• Squeeze on the lime juice, add salt to taste.  
• Mix with a spoon until blended.

The longer this sits, the better.  So if you have the time, make it a day ahead.

Corona also goes well with this… And that's one more reason to save half a lime.

Enjoy!

Thanks to Amanda, who showed me how to make my very first batch and who is always up for tacos.