tangy mango salad with shrimp

a light meal on its own, or a fresh side dish

The flavours of lime, cilantro & chilies make this salad arguably thai or mexican!  Doesn't really matter what you choose to eat it with, it's really easy and super tasty.  Make it vegetarian easily by eliminating the shrimp.  I served this alongside the spicy adobo beef enchiladas, which was perfect because the sweet mango cooled down our palates.

what you need:

• 1 ripe mango
• 1 cubanelle pepper
• 2 green onions
• 1 small handful of cilantro
• ~ 12 large shrimp, shelled and cleaned
• 1 clove of garlic
• ~2 tsp canola oil
• salt and pepper

for the dressing:

• 1 lime - zest and juice
• juice of 1/2 lemon
• 1 red thai chilli, finely chopped (seeds removed for less heat)
• 2 tbsp extra virgin olive oil
• 1 tsp sugar
• 1 small clove of garlic, minced
• small pinch of salt
• freshly ground pepper

what to do:

1. Combine dressing ingredients and taste - adjust if needed (e.g. if the lime wasn't very juicy, you may need more lemon juice to add acidity).
2. Dice mango and pepper into approximately equal sized pieces.  Thinly slice green onion, and roughly chop cilantro.  Toss all ingredients together with dressing (except for shrimp), and allow it to sit in the fridge for 15-30 minutes before serving for flavours to combine.  
3. When you are about ready to serve, pat dry shrimp.  Season with salt and pepper.  In a non-stick pan, heat canola oil on medium.  Add garlic, once you can smell the garlic aroma, add the shrimp, cook just until pink, about 45 seconds each side.  Toss shrimp with salad and serve immediately.  Enjoy!

saucy shrimp

this quick dish will satisfy your taste buds

*My mom has been making this dish for as long as I can remember, its a family favourite*

You will need:

• 1/2 lb raw shrimp (frozen or fresh) 
• 2 medium potatoes (any will do, I used Yukon gold)
• 2 large carrots
• 2 green onions
• 1/2 cup frozen green peas (not in the above photo because I didn't have any last night!)
• 2 cloves garlic
• 1 tbsp chopped fresh ginger
• 1 thai chilli, or red chilli (or anything else you like for a bit of heat)
• 1 tbsp cornstarch
• a handful of cilantro (optional)
• 1 tbsp or so of vegetable oil (canola best)
• 1/2 cup or so of water (or stock)
• salt and pepper

What to do:

1. Boil the carrots and potatoes until almost fully cooked, about 15 minutes.  Remove from boiling water.  You should be able to stick a fork into them but not super easily - maintain texture so that they don't turn to mush in the next steps.
2. Finely chop garlic, chilli, ginger, green onions and cilantro.  Cut cooked potato and carrots into cubes, about the same size.  
3. Peel and clean the shrimp; set aside.
4. Heat oil in a non-stick frying pan on medium.  Add the garlic, chilli and ginger; allow the oil to aromatize for a minute or two (smells yummy), then add the carrots and potato.  Stir in 1/4 cup water.
5. Mix cornstarch with about 1/4 cup of cold water.  
6. When the water in the pan has absorbed, taste the potato to be sure it is cooked and tender.  Add frozen peas, stir occasionally for about 1 min.
7. Add the shrimp to the pan, try to nestle them down so they touch the bottom of the pan.  Each side of the shrimp needs to cook for about 45 seconds (depending on how big they are...the best way to tell they are done is when they are pink loose "c" shapes...be careful not to overcook them, they will become tough/dry)
8. Turn the heat down to medium-low, stir and slowly add the cornstarch water mixture.  Cook this for another minute or two - if you want it very saucy you can add a little bit more water/stock.
9. Turn off the heat.  Toss in the cilantro and green onions, then transfer to serving dish.
10. Serve with rice and enjoy! Serves about 3-4 people.  

green beans, mix of brown and white rice, saucy shrimp

a happy hubby