Over the Summer I was able to test out some amazingly delicious Ocean Spray Citrus Juices and with these came some recipes that I shall actually try over the upcoming months specifically the Shrimp Tacos.
Shrimp Tacos -
- 3/4 cup Ocean Spray 100% Juice Citrus Tangerine Orange
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon finely chopped chipotle pepper in adobo (from 7.5oz can)
- 1 pound medium raw shrimp, tails removed, peeled and deveined
- 1 medium red onion, cut into thin wedges
- 1 medium green, red, or yellow bell pepper, cut into strips
- 1 tablespoon vegetable oil
- 8 (6-inch) flour tortillas or hard taco shells
- 1 avocado, diced
- Pico del gallo
- Chopped Fresh cilantro
- Cotija cheese, crumbled
- Lime wedges
In medium bowl, stir together juice, sugar, chipotle pepper and salt. Stir in shrimp, coating completely in marinade. Cover and refridgerate 30 minutes to 1 hour, stirring at least once during marinating.
Heat oil in large non-stick skillet over medium-high heat. Cook and stir onion in hot oil 2 minutes; add pepper strips and cook and stir 1 minute longer. Drain marinade from shrimp; discard marinade. Add shrimp to skillet. Cook and stir 2 to 3 minutes longer, until shrimp is longer pink.
For each taco, spoon about 1/2 cup shrimp mixture into tortilla. Top with avocado, pico de gallo, cilantro and cheese. Serve with a squeeze of lime.
Makes 4 servings (2 tacos each).
For more recipes go over to OceanSpray.com.
Want a $1 off coupon for any 64oz Ocean Spray 100% Juice Citrus? Leave a comment, the first 6 people to leave a comment will get 2 coupons mailed to them that expires on 1/31/14. I will contact you for your mailing address.
Girls Night wouldn’t be complete without some great tasting food, right?
Finger food may be the best and quickest choice to munch while visiting with the girls. Here is an excellent finger food recipe shared from Delish.com.
Image from: http://www.delish.com/entertaining-ideas/parties/cocktail-parties/party-finger-food-recipes
Coconut Shrimp with Mango-Mojo Dip
Makes 36-48 shrimp depending upon size
2 clove(s) garlic
3 very ripe mangoes, cut into chunks
1 tablespoon(s) grated lime zest
1/4 cup(s) fresh lime juice
1/4 cup(s) cider vinegar
1 tablespoon(s) Tabasco sauce
1 tablespoon(s) kosher salt
1/2 teaspoon(s) freshly ground white pepper
3/4 cup(s) coarsely chopped mint (about 1 bunch)
1 1/2 cup(s) white rice flour
1 1/2 cup(s) all-purpose flour
4 teaspoon(s) kosher salt
2 1/2 cup(s) club soda or seltzer water, plus more as necessary
2 pound(s) large shrimp, shelled and deveined
4 cup(s) shredded unsweetened coconut
3 quart(s) vegetable oil or canola oil
- To make dip: In a food processor with knife blade attached, mince garlic. Add mangoes, lime zest, lime juice, vinegar, Tabasco sauce, salt, and pepper. Process until very smooth. Add mint and pulse once or twice, just to combine. Pour into a bowl and cover; refrigerate until serving.
- To make shrimp: Line 2 cookie sheets with waxed paper or plastic wrap. In a large bowl, whisk rice flour, all-purpose flour, and salt to combine. Add club soda and whisk until smooth. Mixture should have consistency of pancake batter; add more club soda if necessary. Spread coconut on a plate. Pat shrimp dry with paper towels; add to batter and toss to coat. Remove shrimp from batter one at a time, letting excess drip off. Dredge in coconut. Place on prepared cookie sheets. Cover with plastic wrap and refrigerate while oil heats, or up to 4 hours.
- Pour oil into an 8-quart heavy-bottom pot. Heat over medium-low heat until temperature reaches 350 degrees on a deep-fat thermometer. Carefully drop shrimp into oil, about 8 at a time and fry until golden brown and just cooked through, 1 1/2 to 2 minutes. With a slotted spoon, remove to paper towels, skimming coconut from oil between batches. Serve hot with dip.