Lime-Cilantro Shrimp and Couscous Foil Packets with Mango-Avocado Salsa

Guest Blogger: Camille Wingo

Janna has most graciously allowed me to do a guest post for Gourmet, My Way.  For anyone who doesn’t know me, I’m Janna’s roommate from Memphis, TN, so my favorite dishes typically come in casserole format and are covered in cheese. A few weeks ago, Janna blogged about hosting Bachelor Night, and this past week was my turn to host. Because of Janna’s newfound interest in seafood and another close friend’s lactose intolerance, I’ve decided to highlight my absolute favorite thing to make: Shrimp Pockets!  This is a recipe introduced at one of our Bachelor viewing parties several years ago by Lauren Dyer.  It was inspired by one in a Self Magazine e-newsletter, but has sense been tweaked and incorporated into everyone’s rotation of healthy and yummy dinner options.

Step One:  Marinate the shrimp.

Run the frozen shrimp under cold water to defrost.  Toss shrimp with olive oil, cilantro leaves, the juice of one lime, salt, and pepper to marinate.

Step Two: Assemble foil packets.

Combine 2 cups of dry couscous with 1 cup of water in a measuring cup and stir until it becomes a wet sand consistency.  Pull out about 18 inches of foil for each packet.  Take a LARGE handful of fresh spinach leaves and place in the middle of the foil packet.  Cover with 3/4 cup of the couscous/water mixture, and top with 1/4 of the marinated shrimp.  Roll up all four sides so that the foil packet is enclosed.  Repeat with other 3 foil packets and pop in the oven at 375 degrees.  Bake for 20-25 minutes until shrimp are all pink.  (Alternative cooking method: these foil packets can also be placed on the grill over medium-high heat for about 15-20 minutes until shrimp are fully-cooked.)

Step Three: Prepare the salsa.

While the foil packets are baking, chop the mango, red pepper, avocado, and red onion into small pieces.  Stir in the juice of one lime, remaining cilantro, and finely chopped jalapeno.  Add salt and pepper to taste.

Step Four: Enjoy.

Once the foil packets are ready, scrape the contents onto a plate (or eat directly from the foil packet for easy clean-up) and top with a plentiful amount of salsa.  Enjoy your delicious and healthy meal, have a glass of wine, and watch the newest episode of the Bachelor or the Bachelorette with a good group of friends!

Lime-Cilantro Shrimp and Couscous Foil Packets with Mango-Avocado Salsa

(makes 4 servings) 

1 pound frozen shrimp, shelled and deveined

1 bunch of fresh cilantro, divided into two parts

3 tablespoons olive oil

1 large mango, peeled and diced

2 medium ripe avocados, diced

½ red onion, diced

1/2 jalapeño pepper, seeded and finely chopped

2 limes

1 bag fresh baby spinach leaves

2 cups uncooked couscous

1 cup water

Salt and pepper

Lots of tin foil

Toss defrosted shrimp with olive oil, half the cilantro, juice of one lime, salt, and pepper to marinate. 

Mix uncooked couscous with water. Place large handful of fresh spinach in the middle of a piece of foil. Top with 3/4 c of couscous and 1/4 of the shrimp. Wrap foil so all sides are enclosed. Bake in 375 degree oven for 20-25 minutes until shrimp is cooked. 

Mix avocado, mango, red onion, jalapeno, juice of one lime, half the cilantro, and salt and pepper to taste. Top contents of the shrimp pocket with the avocado-mango salsa. 

New England Clam Chowda

Believe it or not, just a year ago I didn't eat any seafood. Shrimp, fish, scallops, crab... I wouldn't touch it. I ate some seafood as a child -- fish or tuna noodle casserole -- but one day I just decided it was gross and never looked back. Fast forward fifteen years, and I found myself living in the Chesapeake Bay-area and, as a non-seafood eater, I felt like a fish out of water (sorry, pun intended...). About a year ago, I finally convinced myself that as someone loves all other kinds of food, I had no reason to let fear stand in the way of enjoying an entire genre of food, and I needed to give it a go. I slowly tasted a few things here and there, and then about six months ago, decided to throw caution to the wind and start testing out seafood whenever I had the chance. That was one of the best decisions I've ever made. 

I haven't gotten around to trying absolutely everything yet, but crab cakes, tilapia, shrimp, sea bass, scallops, smoked salmon... I love it all! So back in October, while on a girls weekend getaway in New England, I tried a lobster roll and bowl of New England clam chowder, and ever since, I've been wanting to make my own. Well, lobster is quite expensive, but I recently decided to give the clam chowder a whirl!

I'm not sure why I thought that one experience with clam chowder qualified me as enough of an expert to not follow a recipe, but I was determined to create my own recipe! I knew what I wanted -- I wanted it to be light enough that a bowlful didn't make you feel overstuffed but still creamy like a New England clam chowder should be. I wanted it to be easy (AKA I wasn't dealing with live clams). And I wanted it to be full of veggies. Now, a true stickler from New England with very specific criteria for their chowda might not approve of this recipe, but I definitely enjoyed it and I served it to a born-and-raised Mainer who helped herself to seconds so that's good enough for me! 

I started by chopping and sauteing onions, carrots, and parsnips in a gigantic pot. After a few minutes, I added some celery, and after a few more minutes, red pepper. Meanwhile, I chopped cauliflower into florets and steamed it in the microwave until soft. I blended the cauliflower with some fat free half and half in a food processor to create a puree that would help thicken the soup. 

Once the veggies were getting tender (but not mushy), I added in the broth (I used chicken broth because I didn't have any vegetable), milk, and cauliflower puree as well as bay leaves, thyme, salt, pepper, and red pepper flakes to taste. I let this simmer on low heat, stirring occasionally, for about 15 minutes. It wasn't quite as thick as I wanted, so I added in additional half and half and some cornstarch to thicken it up. At this point, I also added in a small can of corn (drained), a can of potatoes chopped into small cubes, and two small cans of clams (one of which I totally drained and one that I left most of the liquid in for additional flavor). 

Continue to let the soup simmer as you stir occasionally for at least another 10 minutes or so. Taste test to judge if you want to add additional salt, pepper, or red pepper flakes or if it needs any more cornstarch to thicken. (Tip: when adding cornstarch, do so slowly and with a whisk so you don't get lumps in your soup.) 

Some notes: you don't need to use all of the vegetables I used if you don't have them. Whatever you like will work! Also, if you want to cook your own potatoes rather than using ones from a can, you can add them as soon as you add the liquid to the pot and cook them in the broth. If you're feeling really adventurous and want to use fresh clams, more power to ya! You'll have to google a recipe though, because that's one thing I still haven't attempted... 

I intended on using some turkey bacon in this recipe as well but simply forgot, so I cooked a piece afterward and sprinkled it on top, but I have to say, I didn't really like it. I also added some hot sauce to see how that would taste but didn't care much for that either. I liked this best plain and simple, with just some crackers or toasty bread for dipping and a salad on the side. Hope you enjoy this chowder as much as I'm enjoying exploring the wide world of seafood!

Round two of many on the Lazy Susan 

Speaking of seafood... I mentioned in the introductory post that I'd also occasionally blog about reviews of restaurants and products. Well I recently took a trip out to Falls Church, Virginia to Fortune Seafood for their weekend dim sum brunch and wanted to report back. (Apologies to those who don't live near DC as my restaurant reviews will almost exclusively be from this area, but that will just give everyone even more reason to come and visit!). For those who have never been, dim sum is more than a meal; it's an experience. As soon as you sit down, you are swarmed by carts of dumplings, rolls, noodle dishes, buns, etc. The servers buzz around the room at the speed of light, offering you their delicacies with little explanation of what you'll be eating. If you accept, they stamp your table's card to keep track of what you've purchased, hand you the food, and are off to the next table before you can blink an eye. It can be a bit overwhelming, but it is definitely delicious, fun, and adventurous! If you haven't been, I highly suggest it, and Fortune is a great place to start. Yes, Falls Church is a trek, but it's worth it if you want the authentic dim sum experience that you just can't find in the city. Don't expect anything fancy or particularly charming but do expect to leave super full and satisfied for a very reasonable price. That being said, I don't suggest going if you have a lot of dietary restrictions or aren't a huge seafood fan -- many of the dishes are from under the sea. My favorite dish was the banana shrimp rolls, but the bok choy, coconut mango buns, and crab meatballs were also memorable. If you head out the Fortune, leave a comment letting me know what you think! 

New England Clam Chowder

3 cups 1% milk 

3 cups chicken or vegetable broth

1/2 c. fat free half and half, divided

8 oz can of corn, drained 

15oz can of potatoes, chopped

2 6.5oz cans of clams (one only partially drained) 

2 c. cauliflower, chopped into florets
1/2 c. carrots, chopped
1/2 c. parsnips, peeled and chopped
1/3 c. red pepper, chopped
3/4 c. celery, chopped 
1/2 c. onion, chopped
3 bay leaves
1.5 tsp dried thyme
½ tbsp cornstarch 

Salt, to taste

Pepper, to taste

Red pepper flakes, to taste 

Chop all veggies. Coat bottom of large pot in cooking spray or thin layer of olive oil. Begin to saute onions, carrots, and parsnips over medium heat. Stir occasionally. Once these vegetables start to get slightly tender, add celery. After the celery begins to soften, add the red pepper. Continue to stir occasionally. 

Meanwhile, place chopped cauliflower in a microwave safe bowl with a few drops of water. Cover and steam until soft. Combine cauliflower and 1/4 c. half and half in food processor and blend until smooth. Once veggies are tender, turn heat down to medium-low and add broth, milk, cauliflower puree, bay leaves, and seasonings to the pot. Simmer, stirring occasionally, for 15 minutes. 


Add clams, chopped potatoes, and corn. Stir. Slowly add in cornstarch a little at a time, stirring thoroughly until combined. Add the remaining half and half. Simmer for at least 10 additional minutes. If desired, add more cornstarch for thickness and/or seasonings for flavor.

My new blog! And Grilled Tilapia with Fiesta Quinoa

Hi Everyone! Thanks for stopping by my brand spanking new foodie blog! Those of you who know me well know that over the last few years, I've gotten really into cooking. I'm constantly trying out new recipes and sharing pictures with my friends via text, instagram, pinterest, etc. So I figured I might as well take the plunge and just start a food blog of my own! 

I plan on using this blog to share the results of my cooking adventures -- both based on others' recipes and ones I make up. I'll also occasionally have guest posts (I have a lot of friends who like cooking too!) and posts about restaurants and food products I try out. I have a fun new recipe to share with you all today, but first just a few things you should know about me and my cooking: 

1) Since I'm "single in the city," a lot of my recipes will just portioned be for one (which is not an easy task sometimes!). But you can always double or even quadruple to fit your needs!

2) I like things flavorful and often times, that means spicy! But I'll always try to note when I think something is too spicy for most palates and would need some adjusting. 

3) Just like I'm not a professional cook, I'm not a professional photographer either, but I'm decent at both and will do my best to document the process. That being said, I'll be the first to admit, my plating would not cut it on "Chopped." 

4) I'm really excited about sharing my efforts with all of you. Please feel free to comment if you have questions, comments, suggestions or if you try out the recipes! 

Ok so on to the recipe! Tonight I made grilled tilapia over what I'm calling  "fiesta quinoa" and a side of grilled veggies.  Although this is a light, almost summery dish that might be considered inappropriate for the month of January, I got an indoor grill for Christmas and have been so excited to try it out. Plus, I had all the ingredients already on hand -- love when that happens!

I definitely think this recipe was a success; the only trouble was timing everything to be done at the same time, but isn't that always the problem... I started out by cooking some quinoa on the stove and grilling some veggies (onions, red pepper, zucchini) to have as a side. If you don't have an indoor grill, I'm sure a foreman or even a saute pan would work just as well. 

 

Then I made the mango salsa to mix in with the quinoa. I intended for there to be some leftover salsa for another time but ended up eating it all -- it was good :) 

Lastly, I grilled a tilapia filet for putting on top of the "fiesta quinoa." I simply put just a bit of salt and pepper on the tilapia and brushed both sides with a coconut mango grilling sauce I had on hand. Unfortunately I don't have the recipe for that but I'm sure you can find something similar, especially at a specialty store. Here's what I used: 

And here was the final result:

I hope you enjoy!  

Grilled Tilapia with Fiesta Quinoa 

1 tilapia filet (approximately 4 oz)

1 tsp of mango coconut (or other similar) grilling sauce

1/4 c quinoa

1/2 c tomato, chopped

1/4 c mango, chopped

2 tbsp onion, chopped

1.5 tbsp cilantro, finely chopped

1 tsp of lime juice

1 tsp of jalapeno, finely chopped (seeds and membranes removed if you don't have high spicy tolerance like me)

Splash of hot sauce (optional)

Salt and pepper to taste

Assorted cut veggies 

  

Cook quinoa according the directions on the package.  

Combine tomato, mango, onion, cilantro, lime juice, jalapeno, and hot sauce, salt and pepper to taste. Set aside. 

Season the cut veggies with salt and pepper and grill for approximately 8-10 minutes (or until cooked to your preference).

Sprinkle tilapia with salt and pepper if desired. Brush with grilling sauce. Grill on each side for approximately 3 minutes each. 

Combine quinoa and desired amount of the mango salsa (all of it if you please!) and top with the grilled tilapia. Serve with the side of grilled veggies.