08/13/15 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview withRobyn Almodovar. She is a Food Network judge, top finalist on FOX’s Hell’s Kitchen and a food Network Chopped champion. She will appear on the Food Network Cutthroat Kitchen and Cutthroat Camp this month. Her food truck, Palate Party Gourmet, can be found at sites in South Florida. She’ll talk about her Food Network adventures and her winning style of cooking.
Shrimp Tacos
Tacos filled with charred pablano peppers and shrimp is a simple Mexican dish. Charring the pablano peppers gives the dish a smoky flavor. If pressed for time, use the poblano peppers without charring them. The flavor will be different but the taco still tasty.
Cotija cheese is used in many Mexican dishes. It’s an aged cheese with a salty and pungent flavor. The most common type is very firm, similar to Parmesan cheese. I have used Parmesan in the Pinto Bean Salad. It’s easier to find in a local supermarket.
RECIPES
SHRIMP AND POBLANO PEPPER TACOS
2 poblano peppers, (about 1 cup sliced)
4 6-inch flour tortillas
2 teaspoons olive oil
1/2 cup frozen chopped onion
2 ounces lean ham (about 1/2 cup sliced)
3/4 pound peeled and deveined shrimp
1 teaspoon lemon juice
Salt and freshly ground black pepper
2 tablespoons chopped cilantro
Preheat broiler. Place pablano peppers on a foil-lined tray and place under the broiler for 3 mintues to char (broil until the skin turns black) the peppers. While peppers char, wrap the tortillas in foil and place on a lower shelf in the oven to warm. Remove when peppers are finished and keep warm in foil until ready to use. Turn and char pepper for 3 minutes or until the second side turns black. Cut the pepper into strips, removing seeds.
Heat the oil a medium-size nonstick skillet over medium-high heat and add the onion and ham. Cook 2 minutes. Add the shrimp and cook 3 minutes. Remove from the heat and toss with lemon juice and salt and pepper to taste. Sprinkle with chopped cilantro. Divide the shrimp among the 4 tortillas and fold in half in a taco shape. Serve 2 tacos per person. Makes 2 servings.
PINTO BEAN SALAD
2 teaspoons olive oil
2 teaspoons lemon juice
1 1/2 cups canned, rinsed and drained pinto beans
2 tablespoons chopped cilantro
Salt and freshly ground black pepper
2 tablespoons Parmesan cheese cut into small pieces
Mix oil and lemon juice in a bowl. Add the beans and toss well. Add cilantro and salt and pepper to taste. Sprinkle cheese on top.
NUTRITION INFORMATION
SHRIMP AND POBLANO PEPPER TACOS:Per serving: 312 calories (26 percent from fat), 8.9 g fat (1.5 g saturated, 4.1 g monounsaturated), 273 mg cholesterol, 41.3 g protein, 13.2 g carbohydrates, 3.1 g fiber, 590 mg sodium. PINTO BEAN SALAD:Per serving: 219 calories (31 percent from fat), 7.5 g fat (1.9 g saturated, 4.1 g monounsaturated), 4 mg cholesterol, 10.9 g protein, 28.0 g carbohydrates, 8.3 g fiber, 411 mg sodium.
SHOPPING LIST
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 2 poblano peppers, 2 ounces lean ham, 3/4 pound peeled and deveined shrimp, 4 6-inch flour tortillas, 1 can pinto beans, 1 bunch cilantro, 1 lemon and 1 small package. Parmesan cheese.
Staples: Olive oil, frozen chopped/diced onion, salt and black peppercorns.
Helpful Hints
- Any type of hard grating style cheese can be used in the side dish.
- Buy peeled shrimp.
- To save preparation time, buy diced onion found in the produce section of many supermarkets.
- Lemon juice and cilantro are used in both recipes, prepare them at one time and divide for the recipes.
Countdown:
- Place peppers under boiler.
- Prepare the ingredients.
- Assemble the pinto bean salad.
- Make shrimp dish.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
