shrimp tacos

pairs well with a margarita. makes 8 small tacos.

• 1 pound raw shrimp; peeled, deveined, and chopped

• 2 tsp each chili powder and cumin

• 1/2 tsp each garlic powder and onion powder

• 1/4 tsp cayenne pepper

• 1 tsp sea salt

• 2 tbs corn starch

• 8 street taco tortillas

• for serving: avocado, red onion, cotija cheese, lime wedges

coleslaw ingredients:

• 1 bag coleslaw mix

• 1/2 cup sour cream or full-fat Greek yogurt

• 1/2 cup chopped scallions

• 1/2 cup cilantro

• 2 cloves garlic, minced

• juice of two limes

• 1 diced jalepeno (optional)

• 1/4 water, if needed to thin the dressing

combine the shrimp with all seasonings and the corn starch. in a large skillet over medium heat, add 1 tbs avocado oil. cook the shrimp through - 7-8 minutes.

to assemble the tacos, add some coleslaw to each tortilla. top with shrimp and your preferred toppings.

springtime pasta

for when the weather has gotten just nice enough that you can eat on the deck.

• 1 lb. small pasta, cooked according to package directions and reserving 1/2 cup water

• 1/2 lb. asparagus, chopped into 1-inch pieces (can sub in peas, baby spinach, or broccoli!)

• 3 tbs butter

• 1 lb. shrimp, peeled and deveined

• 4 cloves garlic, minced

• 1/2 lemon

• 1/4 cup heavy cream/half-and-half

• salt, pepper, and parsley to taste

• parmesan to serve

place the asparagus/veggies in a large skillet with 1/2 inch of water. cover and boil for about two minutes until fork tender. drain asparagus and remove from heat.

in the same skillet over medium, add the butter and cook the shrimp. season with salt and pepper. when you flip the shrimp over, add the garlic and the asparagus back to the pot.

once everything is cooked through, combine the pasta and the butter/shrimp/asparagus. add heavy cream and pasta water to create a light, silky sauce. zest and juice the lemon. season with salt, pepper, and parsley to taste and serve with parmesan.

salmon cakes

like crab cakes, but not.

• 1 14.75 oz. can salmon, drained (or cooked/cooled equivalent)

• 2 scallions, thinly sliced

• 1 bell pepper, diced fine

• 1 tbs. chopped fresh dill or dried equivalent

• 1/2 cup breadcrumbs

• 1/4 cup mayo

• 1 tbs. lemon juice

• 1 tbs. dijon mustard

• 1 egg, beaten

• salt and pepper

• olive oil for cooking

combine all ingredients except for oil. form into 5 or 6 evenly sized patties. heat oil over medium in a large skillet and cook patties until crispy on both sides. drain on paper towels. serve with aioli.

spicy shrimp stew

variably spicy to your taste. serves 4 with rice or cauliflower rice. adapted from the NY Times’ Shrimp Creole.

• 1 pound raw shrimp, peeled and deveined - I like medium or large

• 1/2 stick unsalted butter (1/4 cup)

• 1/3 cup all-purpose flour

• 1 yellow onion, diced

• 1 bell pepper, diced

• 2 celery ribs, thinly sliced

• 4 garlic cloves, minced

• 1 15-ounce can tomato sauce, no salt added

• 1-2 tsp hot sauce (optional)

• 1 tsp granulated sugar

• 1/2 tsp each: thyme, black pepper, cayenne pepper, chili powder

• 1 tsp each: paprika, garlic powder, onion powder, oregano, basil

• 2 bay leaves

• sliced scallions for serving

in a large saucepan, melt the butter over medium-low heat. add the flour and whisk constantly to form a smooth roux, about 5 minutes.

increase the heat to medium. add the onion, celery, and bell pepper and cook until softened, about another 5 minutes. add the garlic and cook for another minute.

add 1/3 cup water, tomato sauce, hot sauce if using, sugar, all spices, and bay leaves. cover and simmer for 10 minutes until thickened, stirring occasionally and scrape the bottom of the pot. add the shrimp and simmer until opaque, about 5 minutes. take off the heat, cover, and leave standing for 5 minutes.

serve with scallions and rice. watch out for the bay leaves.