Blistered Potatoes with Shrimp and Cilantro Pesto

Happy rainy Sunday! What better on a Sunday morning than brunch? Brunch is definitely, probably, for sure my most favorite meal. It combines all my favorite things: friends, coffee, cocktails, eggs and carbs. Best things ever! This recipe is where Southern meets Tex-Mex and can be good for breakfast, lunch or dinner, but is best for brunch!

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I made these potatoes and shrimp for a quick brunch with my family a few weeks ago. This is kind of my take on shrimp and grits. I love the slightly charred taste the blistered potatoes add, and course the spicy kick from the jalapeno in the pesto. Plus, the pesto is super fresh and balances the heaviness of the potatoes. Simple but delicious recipe, best of all it is a pretty quick one to make. I love cooking brunch for a group, but anything that takes too long usually doesn’t go over well because everyone is so hungry and the food needs to happen…fast.

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Family time meant no step by step photos, but hopefully you can get it from this regular recipe.

You’ll need:

½ lb shrimp with tails

2 cups quartered red potatoes

1 bunch cilantro

1 tablespoon minced garlic

1 jalapeno

4 tablespoons olive oil

1 teaspoon kosher salt

2 ounces fresh lemon juice

For the Cilantro Pesto:

Wash and pat dry the cilantro. Give it a rough chop. Mince 2-3 cloves of garlic, about one tablespoon. In a food processor, combine cilantro, garlic, salt and lemon juice with two tablespoons of olive oil. Puree until smooth. Add additional olive oil one teaspoon at a time as needed to puree.

For the shrimp:

In a pan, sauté shrimp with one tablespoon olive oil and one teaspoon salt. Saute over medium heat until pink, about 3-4 minutes. Toss with one ounce fresh squeezed lemon juice.

In a separate pan, toss quartered red potatoes with one tablespoon olive oil over high heat. Blistering the potatoes slightly, stir frequently so that they do not burn. Do this for 1-2 minutes. Lower heat to medium, continually stirring potatoes until cooked through, about 5 more minutes.

Plate potatoes, top with shrimp. Drizzle with pesto and serve. Add additional lemon juice and salt to taste.

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What are your favorite dishes for brunch?

Chicken Vindaloo with Turmeric Cauliflower

This is my take on the traditional spicy Indian dish. I didn’t really follow any recipe, but just went on a hunch after my success with green curry last week, I wanted to try my hand at Indian!

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I did a little improvising, like using cauliflower instead of rice for serving. This recipe can easily be made less or more spicy based your taste.

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For this recipe, you’ll need:
3 lbs chicken breasts
2 medium sized onions
14 ounces chicken broth
12 ounces tomato paste
1 large jalapeño
3-4 cloves of garlic
1 3in piece of fresh ginger
2 tablespoons of kosher salt
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon cayenne
Fresh cilantro for garnish

For the Turmeric Cauliflower:
1 head of cauliflower
3 teaspoons turmeric
3 teaspoons of garlic powder

For the Mint Peas:
3 cups frozen peas
1 cup fresh chopped mint leaves
1 tablespoon olive oil
1 teaspoon kosher salt

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Begin by pureeing the onion, garlic, ginger and jalapeño.

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Blurry pic!

Add the tomato paste and turmeric, cayenne, coriander and paprika. Blend until well mixed.

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Cut the chicken breasts into 2 inch cubes. Cook the chicken with the kosher salt in a large stock pot until you can’t see anymore pink, stirring frequently. About 5-7 minutes over medium high heat.

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Add the tomato and onion paste with the chicken broth to the stock pot. Simmer over medium low heat for 20 minutes.

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For the mint peas, cool the frozen peas according to the packaging. Let the peas cool down. To speed this up, rinse the peas with cool water and place in fridge for 5 minutes. Just before serving, stir in olive oil, salt and fresh mint!

For the turmeric cauliflower, wash and chop the cauliflower. Boil the cauliflower until tender, about 10-15 minutes. Add the turmeric about halfway through. Once fork tender, drain the cauliflower. Add the garlic power and stir.

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Serve the chicken vindaloo over the turmeric cauliflower. Serve hot!

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I love this spicy Indian dish! Rice is traditionally served, but I love the texture of the cauliflower with this dish. The mint peas really help balance out the heat. This can easily be made vegetarian by subbing vegetable broth and potatoes!

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It’s great with a glass of red wine!

Enjoy!

Homemade Green Curry with Shrimp

I love love love Green Curry! I really enjoy almost all curries but green definitely takes the #1 spot for my tastebuds. After doing some Pinterest inspiration I stumbled across this recipe for green curry.

First of all, how did I miss the fact that the main ingredient in green curry is cilantro? Like seriously. How did I never figure that out! I love cilantro. I guess I was so busy slurping down green curry that I never took a second to think about it actually was!

I modified the recipe a little and came out with a delicious tasty homemade green curry! Best of all, it keeps well in the fridge for a few days and still tastes just as fresh! Love that!

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For this recipe, you’ll need:
1 lb shrimp (or protein of your choice)
1 cucumber
1 red bell pepper
1 small white onion
2 Serrano peppers (seeded)
1 bunch cilantro
1 bunch of fresh mint
1/2 cup chicken stock or broth
1/2 cup coconut milk
2 tablespoons fresh minced ginger
3 tablespoons fresh minced garlic
1 teaspoon of each:
Cardamom
Coriander
Curry
Cumin
Kosher salt

2 cups dry rice cooked as instructed on package

Extra cilantro and limes for garnish if you like.

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Begin by cooking the rice. Next wash and chop the cilantro, mint, onion and Serrano peppers. Place all that into a food processor with the spices. Blend until smooth. Add a tablespoon of water if you need to help everything blend together.

Place the paste into a sauce pot. Cook over medium heat for about 10 minutes. Stir occasionally.

During this time chop the cucumber and red bell pepper into bite sized pieces.

Add the shrimp, chicken stock, coconut milk and vegetables to the curry pot. Stir everything together well. Simmer for another 5 minutes.

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Serve the curry over a heaping bowl of rice or Asian noodles of your choice.

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You can easily substitute other vegetables such as jicama or leeks. Turn up the spice by not seeding the peppers or adding extra! Of course this goes great with a dash of sriracha.

Perfect leftovers for lunch or dinner.

Enjoy!

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