How did this recipe find its way into our home tonight?
Let's start with the weekend. This weekend my friend April and I hosted a table for our church's Ladies Tea. It was amazing and we had such a great time. But like almost any great party, you have leftovers. And one of those leftovers involves shrimp!
And add my love for Clean Eating. Since we have moved I haven't received my Clean Eating magazine. Which comes once every other month, but I knew that I got one in June so I should have gotten one in August. After an email to customer service and a letter stating that I would receive a new copy soon, I found my wonderful new magazine waiting for me on Saturday!!! It was a wonderful surprise.
And those two things combine created this surprisingly wonderful meal.
The sauce is mostly made up of jalapenos, cherries, honey and ginger. Mix the sauce in with the cooking shrimp and let the juices come together. Once their finished you plop (yes I said plop) a few on top of a tortilla and slap some string carrots, radicchio and cilantro. It was light, but packed full of flavor. Perfect combination of sweet and heat! It was really fantastic. But if you ask my husband, he wasn't really a fan or the radicchio. Too much of it or any of it by itself resulted in a bitter taste and who wants to eat something bitter? Not this family.
-1 cup fresh or frozen pitted red cherries (if frozen, no need to thaw)
-1 to 2 jalapeno peppers, cut in half and seeded. (TIP: use 1 for mild, 2 for medium. We only used one)
-1 2in piece ginger, peeled and quartered
-4 tsp raw honey
-24 large shrimp, shells and tails removed (I just used the shrimp cocktail from the weekend)
-1/4 tsp sea salt
-1 tbsp olive oil
-8 whole grain corn soft taco shells
-1 small head radicchio thinly sliced
-4 large carrots, peeled and grated
-cilantro leaves for garnish
ONE: Place cherries, jalapeno, ginger and honey in a mini chopper or blender along with 1/4 cup water. Blend until smooth (there may be small bits of cherry)
TWO: Season shrimp with salt. Heat a large skillet over high heat. Add oil and shrimp and cook for 2 to 3 minutes, turning occasionally, until shrimp are pink on the outside but not cooked through. Reduce heat to medium and carefully add cherry mixture. Simmer for about 2 minutes, until sauce reduces slightly and shrimp are cooked through.
THREE: Preheat an oven or toaster to 400F and warm taco shells for 2 minutes. Spoon 3 shrimp and 1 tbsp cherry sauce into each taco and top with 2 tbsp each radicchio and carrots. Garnish with cilantro if desired and serve immediately.
Isn't it just too pretty to eat? Oh well that didn't stop us!