Shrimp Tandoori

For my little Valentine’s Day Soirée, we went with an Asian theme. Shrimp Tandoori was the main dish and it was quite tasty if you ask me. It’s pretty easy too!

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You’ll need:
1 1/2lbs peeled and deveined shrimp
1 tablespoon fresh minced ginger
1 tablespoon fresh mixed garlic
1 cup Greek yogurt
Fresh lime juice
1 tablespoon garam masala
Kosher salt and black pepper

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Rinse the shrimp.

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Peel the garlic and ginger.

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All minced up.


In a large mixing bowl combine shrimp with ginger and garlic. Squeeze in fresh lime juice.

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Add in the Greek yogurt.

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Add a tablespoon of garam masala.

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Add the kosher salt.

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Fresh black pepper.

Mix all of the together and let it marinate in the fridge for an hour.

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Ok, now we are ready to cook!

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Put a tablespoon or two of olive oil in a large skillet. Add the shrimp and cook on medium heat for 5-7 minutes or until shrimp become a pink color.

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Yumm! I served my shrimp tandoori with yellow rice and cilantro-coconut chutney (recipe coming soon!).

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Delish!

Creamy Avocado Pasta

The cooler weather definitely has me craving some more hearty dishes but with plenty of summer produce in the stores and my love for avocados this dish really hit the spot. The avocado really tames the heat of the jalapeño and cilantro while allowing their flavors to still come through. This would be great as side or paired with grilled chicken.

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You’ll need:

2 Avocados

Half a bushel of Cilantro

Goat Cheese

Fresh Lime

Whole Wheat Angel Hair Pasta

Garlic

Olive Oil

Half a fresh Jalapeño

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Chop up the avocados, cilantro, jalapeño and garlic.

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Place into a food processor.

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After pulsing for a while, it should start to look like this. Keep pulsing and add some olive oil. To get it this creamy, you’ll probably have to use a spoon and stir in between pulsing.

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After completely blended, add some fresh lime juice.

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Now, blend in some Goat Cheese. If you’re not a Goat Cheese fan, feta would work although it might not be as creamy.

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After boiling the pasta, drain. I stirred the avocado mixture with pasta right in the pot while still warm. This helped everything blend together really smoothly.

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Place on a plate and serve! I topped it with a little more Goat Cheese, yummy!

Black Bean and Corn Salsa

I took this over to our friends’ house for a football watching party this weekend. It’s a great (and healthy!) way to change it up from regular salsa.

1 can of black beans

1 can of corn

1 small red onion

1 small jalapeno

Minced garlic

Cilantro

Lime

Cumin

Salt

Rinse black beans and corn in a colander. Set on paper towel to dry off a little bit.

Wash cilantro and jalapeno and pat dry with paper towel.

Cut stems off of cilantro and chop cilantro.

Cut top off of jalapeno and remove seeds.

Mince jalapeno. I only used half the jalapeno or else you might scare off some guests with the heat.

Chop red onion. Use your own discretion on how much to add.

Mix all together in a bowl. Add a spoonful of minced garlic.

Add a few shakes of cumin and salt to taste.

Squeeze fresh lime juice on top and mix again.

Place the salsa in your favorite serving bowl and serve with tortilla chips! This also goes great as a dressing for tacos and salads. I use the leftovers and make little quesadillas too. Yum!