Tacos de Camarón-Shared by Chef Sasha

“Shrimp tacos from Mercadito…so good I don’t crave going there anymore. This little gem of a recipe I found in the Village Voice….”- Sasha

Tacos de Camarón

Yield: 4 tacos

What you’ll need:

For the chipotle puree:

  • 1 can chipotle peppers (In a blender, puree chipotles until smooth)

For the shrimp marinade:

  • 6 ounces diced shrimp
  • 2 tablespoons chipotle puree
  • 1 1/2 teaspoons chopped garlic
  • 1 tablespoon canola oil

In a bowl, combine shrimp with chipotle puree, garlic, and oil. Set aside.

For the tacos:

  • 2 tablespoons canola/olive oil blend
  • 1 tablespoon garlic, minced
  • 3 tablespoons red onion, diced
  • 5 ounces marinated shrimp
  • 2 teaspoons chipotle puree
  • lemon juice, to taste
  • 2 tablespoons unsalted butter
  • salt, to taste
  • 4 homemade corn tortillas
  • 4 slices avocado

How to make it:

In a skillet over medium-high heat, heat up 2 tablespoons of oil, and sauté 1 tablespoon of garlic until brown. Add red onion, and sauté 30 seconds. Add the marinated shrimp, and cook 1 minute. Stir in 2 teaspoons of the chipotle puree, lemon juice, and butter, and season with salt. Cook for another 2-4 minutes.

In a skillet or on a grill, heat up your corn tortillas. Top each one with shrimp and 1 slice of avocado, and serve.

Kitchen Sink Curry-Shared by Chef Amanda De La Vega

Kitchen Sink Curry-Shared by Chef Amanda De La Vega

Kitchen Sink Curry-Shared by Chef Amanda De La Vega

“When I posted this picture on Instagram I had no idea the popularity it would gain (I actually almost didn’t even post it).  This recipe was thrown together tonight when I got home from work and realized I hadn’t prepped anything for dinner.  It’s basically all the vegetables I had in my fridge/freezer thrown together with chicken, coconut milk and some curry spices. I never measure spices when I’m cooking (something I’ll have to start doing if I’m going to be sharing recipes) so start out small and add more to taste.  The great thing about curry is that it really goes well with any vegetable/meat.  So, that said, feel free to adapt the recipe to include whatever you have hanging out in your fridge!” – Amanda

What you’ll need:

  • 1 lb chicken breasts, cubed
  • 3 garlic cloves, finely chopped
  • 2 bell peppers, chopped in thin strips (I used orange and yellow)
  • Handful of mushrooms
  • About 2 cups mixed frozen vegetables (I had broccoli, cauliflower and carrots)
  • 1 can coconut milk (13 oz)
  • Red curry paste
  • Turmeric
  • Yellow curry powder
  • Paprika
  • Butter or cooking oil of your choice

How to make it:

  1. In a large sauté pan, melt butter over medium heat. Add peppers and cook until soft.  Next add in garlic and cook until fragrant.
  2. While the peppers/garlic are cooking, season your chicken breast generously with turmeric, curry and paprika (again, I don’t measure so I’m not really sure the exact amount I used).
  3.  Add chicken to the pan and brown on all sides.
  4. Pour in coconut milk and simmer for about 10-15 minutes.
  5. Push the chicken and vegetables aside and mix in about a teaspoon of red curry paste (you can add more of this depending on your taste).
  6. Add in your vegetables and simmer for another 10 minutes (or until vegetables are cooked to your liking).

Due to the bareness of my refrigerator this is how I ate my dish.  However, it would be best served over rice/cauliflower rice.