In a large pot, bring the reserved shrimp shells and seafood stock to a boil over medium-high heat. Reduce the heat and simmer to blend the flavors, uncovered, for 20 minutes, stirring and skimming the surface occasionally. Strain the broth into large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
Meanwhile in a medium, heavy saute pan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the carrot, celery, and bell pepper and cook until fragrant, about 7 minutes. Add the tomato and chile de arbol and cook for 5 minutes longer. Mix in the tomato paste and dried shrimp powder and cook for 3 minutes.
Add the cooked vegetables to the warm broth and stir. Cook on medium-low heat, covered, for 1 1/2 hours. Add the shrimp to the simmering broth. Turn off the heat and let the soup stand for 3 minutes until the shrimp are translucent and cooked through.
I love this gal's story...she proves that anyone can decide to make a change, I hate when people will say to me, "I'm just too big to workout very hard" sorry but it's an excuse. I don't think there is only 1 way to get healthy or fit; but I do know that if you want it, for real, then you can't make excuses...you need to put your nose down and just make it happen, one day at a time.
I have made lettuce wraps before, even lettuce tunafish wraps but I'm ashamed to say, I never thought to go lettuce taco before. Such a great idea! This is another of the recipes from Food Network's new series Mexican Made Easy. I am super excited to throw this one together for my crew this week. (and yes, I will be using the beer for the marinade- I'll let you know if it needs it or not)
1 orange, unpeeled and thinly sliced, divided
1/2 onion, peeled and thinly sliced, divided
4 cloves garlic, halved and smashed, divided
2 1/4 pound flank steak
Salt and freshly ground black pepper
1 cup light-colored beer, preferably lager
1/3 cup low-sodium soy sauce
1 large lime, juiced
1/2 serrano chile, seeded and minced
1 green onion, thinly sliced
2 teaspoons chopped fresh cilantro
1 head butter lettuce, leaves separated
1 avocado, peeled, pitted, and thinly sliced
For the steak: Scatter half the orange slices, half the onion slices, and half the garlic pieces on the bottom of a glass dish large enough to hold the flank steak. Sprinkle the flank steak all over with salt and pepper and place in the prepared baking dish. Scatter the remaining oranges, onions, and garlic over the flank steak and pour the beer over. Cover with plastic wrap and let stand for 1 hour at room temperature or overnight in the fridge.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Remove the meat from the marinade. Discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Let the steak rest for 10 minutes. Transfer the grilled flank steak to a cutting board and cut crosswise into strips.
For the salsa: In a small bowl mix together the salsa ingredients.
To assemble: Using the butter lettuce leaves, make tacos using slices of flank steak and avocados. Drizzle with the salsa.
Cook's Note: The marinated steak can also be broiled.
Ok, so I made these little guys for a dinner with my in-laws. They were great! My mother-in-law had 5! So very successful by my standards. I think you could do it without the beer just fine. I would substitute for some apple cider vinegar and braggs. I would also forgo the orange slices and just squeeze juice into the marinade... but overall very tasty. I particularly enjoyed the new take on salsa.
So here is another one from my new find at food network, Marcela ( she is adorable). It is a simple snack she had growing up in mexico, something she makes for her son all the time; so naturally I have to try it! I'll be making this one tomorrow - and I'll let you know how it goes. But it's simple, found the ingredients at my local Maceys, and healthy...WARNING does contain dairy.
5 cups water
1/2 teaspoon salt
1 pound (about 4) chayote squash, seeded and cut lengthwise into 8 wedges
1 green bell pepper, roughly chopped to yield 1 cup
1/2 avocado, pitted
1/4 teaspoon ground cumin
3/4 cup plain non-fat yogurt
1/4 cup low-fat mayonnaise
Salt and freshly ground black pepper
In a medium saucepan, bring the water and salt to a boil over medium-high heat. Add the squash and cook until tender, about 10 minutes. Strain and set aside.
For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise until smooth, about 1 minute. Season with salt and pepper, to taste.
Transfer to a serving bowl and let stand for 10 minutes to thicken.
Serve the dip with warm or room-temperature chayote squash
Side note*** made this today with friends and was suprised how yummy and easy it was. The Dip: it was mild and tasty. Would be a great spread for a sandwich or wrap (BLT would be awesome) you could also add some vinegar to make a simple salad dressing or you could mix it with beans for a simple snack, etc. It would mix in with salsa for a simple quacamole, be great drizzled on some asada tacos, or as a dip for some quesadillas. The Chayote: it tastes a bit like zucchini only it is firm without all the seeds. I look forward to adding this to my veggie trays. I think it was pretty good raw too. Warning, the squash leaves a film on your fingers.. I used a little lemon juice and a towel and it came right off.
I found a new contributer that I am so excited over, I'll be sharing a few of her recipes this week because I am excited to try them out, and will be pairing them togther for a fun Mexican night! Her Name is Marcela Valladolid, she is the new host of Mexican Made Easy on the Food Network. I have only seen 1 episode, but I wanted to try EVERYTHING she made, and for me that is HUGE! I have never had that happen before. So, I'll be testing the recipes out and plugging them in this week for you guys to try..simple, yummy and practically paleo :)
Doesn't this look sooooo yummy and refreshing, perfect for the winter citrus in season!
1/4 cup water
1/4 cup agave nectar
1 grapefruit, juiced
2 navel oranges, juiced
2 lemons, juiced
4 mandarins or clementines, juiced
3 cups sparkling water, chilled
Orange or mandarin slices, for garnish
For the simple syrup: In a small saucepan, bring the water and agave to a boil over medium-high heat. Remove the pan from the heat and let cool.
Combine the citrus juices and sparkling water in a pitcher. Add the simple syrup and mix well. Pour into ice-filled glasses and garnish with orange slices.
Side Note: Made this for a few friends and everyone liked it...even my boys thought it was good. It is a bit tart, however, so take smaller servings - or you could reduce the lemon a bit, I think it would help. But looking forward to making this again!
Oh and we ran out of Agave Nectar so we substituted for raw honey...tasted great!
So my sweet little sister asked me a question today. "What is Braggs?" and it occured to me that many of you guys may not know... so here's a quick run down on one of my favorite ingredients:
It is a natural soy sauce and Tamari replacement that contains 16 different Amino Acids, it has no added chemicals, sweeteners, it's not fermented like normal tamari. It has 0 calories (per 1/2 tsp) and adds a richness to stocks, soups, broths that I don't get anywhere else. It's great in anything you would use beef stock in, it also pair well with Worcestershire sauce. You do need to refrigerate after opening. I find it at tons of grocery stores, but the health food stores have larger sizes at a better price.
So, straight from their website :
Bragg Liquid Aminos is a Certified NON-GMO liquid protein concentrate, derived from healthy soybeans, that contains the Essential and Non-essential Amino Acids in naturally occurring amounts.
Ingredients: Our Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water. They are an excellent, healthy, gourmet replacement for Tamari and Soy Sauce. Not fermented or heated and Gluten-Free.