Tag Archives: spicy

Churros Locos

22 Jun

Last summer while we were in Tucson, we visited Michoacan Taqueria/Raspados where we made two important discoveries.

#1 The Sonora Hot Dog, aka The Best Hot Dog on Earth

#2 Churros Locos

I’m not sure that I’ll ever be able to recreate that delicious hot dog, but I’ve taken the Churros Locos on as a personal challenge.  Living in Minnesota, there are two key ingredients that can be hard to find.  One I hauled back in my suitcase (Chamoy – a sweet, spicy, limey sauce, that is a bit like French dressing but kickier) and Churritos (sort of a like Cheetos but spicy and lime flavored).  In this recipe, the Chamoy is essential.  Without it, you are pretty much left with a veggie laden virgin Bloody Mary (also not bad, but not the same).  Most would argue that the Churritos are even more essential than the Chamoy.  I will agree that they give a crunchy goodness to the dish, but most of the time, I’d rather skip those calories and use them for something else later.  This dish is good with and without; add them if you’d like.  If you can’t find Churritos, I would recommend substituting Flamin’ Hot Cheetos, Crushed Doritos, or Chili Fritos.

THE ORIGINAL

MINNESOTA-STYLE

 

Churros Locos
Serves: 1

½ cucumber, quartered and cut into chunks
2 radishes, quartered and cut into chunks
4 baby carrots, cut into sticks
3 oz. Clamato
3 oz. Spicy V8
Salt and Pepper
2 T. Chamoy

 

Fill a large glass with as many cucumbers, radishes and carrots as you can.  In a separate glass, mix together Clamato, Spicy V8, salt and pepper.  Pour over vegetables.  Top with Chamoy.  Serve.

 

Estimated Calories:  88 cal/serving

Print it: Churros Locos

Notes:
– Want it a bit spicier?  Add some tabasco to the tomato juice mixture.
– Don’t like Clamato?  Skip it and double up on the Spicy V8.
– Too spicy for you?  Skip the Clamato and Spicy V8 and use regular V8 instead.

 

And if you’re in Tucson, track down a Sonora Hot Dog here:
Michoacan Taqueria/Raspados
3235 N. Flowing Wells Road
Tucson, AZ 85705

More info:
(520) 888-0421

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Sriracha Shrimp with Steamed Coconut Rice

21 May

There are many nights when I sit, staring out the window and wish that somebody would drop off a bag of food.  It would be exactly what I didn’t know I wanted, from a restaurant that made excellent food and was conveniently located nearby.

On those nights, while I’m waiting for my food miracle to arrive, this might be my new go-to dish.  It is super easy, delicious, and practically cooks itself while I’m staring out the window.

Sriracha Shrimp with Steamed Coconut Rice

To prepare the rice part of this dish, I used a vegetable steamer with a rice insert.  I picked up an inexpensive one at Target this winter and I LOVE it (Model: Black and Decker).  To make the coconut rice, simply mix together the uncooked rice, water, light coconut milk and veggies, then add water, cover and leave alone until the timer goes off.  THAT’S IT.  The rice has a very mild flavor, isn’t sticky, and because it was cooked in the steamer it was easy to throw a few veggies in there and save myself a little effort.  With just a few minutes of prep and 35 minutes of doing something else, the rice and veggies are ready to eat.  AWESOME.

The shrimp part of this dish is SPICY.  Depending on your tastes, you could add more (to burn your face off) or reduce it.  Take note, there’s also a lot of garlic in here, which adds to the spice and also gives you pretty potent breath.  This might be good for the nights when you are sitting home, staring out the window BY YOURSELF.

The rice part of this dish would make an excellent side for all kinds of food.  The shrimp will be far too spicy for my kids, but I’d bet the rice will be popular.

Sriracha Shrimp with Steamed Coconut Rice
Serving size: 3 oz. shrimp + 1 c. rice
Serves: 4

1 c. Texmati rice
1/2 c. diced carrots
1/2 c. frozen peas
3/4 c. water
1/2 can light coconut milk
12 oz. shrimp (tails removed)
1/4 c. onion, diced
3 cloves garlic, minced
2 T. olive oil
2 T. water
1 T. Sriracha
1 T. Worcestershire
Salt and pepper to taste

In a rice steamer, add rice, carrots, peas, water, and coconut milk.  Stir to mix.  Cover and steam for 35 minutes.

Meanwhile, mix together remaining ingredients and shake or stir to coat.  Let marinate while the rice mixture is cooking.  When the rice is done, add the shrimp mixture to a skillet over medium-high heat and cook for 2-3 minutes or until the shrimp is done.

Fluff the rice, then divide between four bowls, then divide the shrimp, placing it on top of the rice.  Serve extra Sriracha on the side.

Estimated calories:  360 cal/serving

Print it: Sriracha Shrimp and Steamed Coconut Rice

Notes:

  • If you don’t have Texmati rice, Basmati or any other long grain white rice would be a good substitute.
  • I used cooked, frozen shrimp because that is what I had on hand.  Fresh would be better.

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Fire & Ice Shrimp Salad

18 Jul

 This week, it has been piping hot in much of the country.  In our area, the heat and humidity have combined to make the outside feel like a sauna.  The kind of sauna that I would love at a spa, but hate to encounter every time I step out the door.  This kind of heat makes doing anything feel awfully taxing, especially cooking.  Yesterday, the idea of turning on the stove, oven, or even the microwave seemed almost more than I could bear (side note: I would have made the worst pioneer ever). 

I pulled a bag of shrimp from the freezer and thawed 6 oz (for the size I was using, there were 18 shrimp).  After thawing, I removed the tails and chopped them up, then added some chopped veggies.  This completed the work portion of the recipe, which was good because I was hot already.  I made a light dressing using reduced-fat mayo and greek yogurt, then tossed in a bit of heat with garlic and tabasco.  There are more ingredients and actual measurements below, but my point is this: the entire recipe is complete after a bit of chopping and stirring. 

This recipe is easy, delicious and flavorful.  Having said that, I feel like I should also point out that if you have children like mine, they will not eat this.  But that is okay, because you will want to keep it all for yourself.

Fire & Ice Shrimp Salad
Serves: 3
Serving Size:  ½ c.

6 oz. cooked shrimp, peeled and chopped
1 roma  tomato, seeded and chopped
½ cucumber, peeled, seeded, and chopped
1 green onion, chopped
2 T. reduced fat mayo
2 T. greek yogurt
1 clove garlic, chopped
1 t. lemon juice
1 t. water
½ t. Worcestershire
6 shakes tabasco

In a large bowl, add shrimp, tomato, cucumber, and green onion; stir to combine.

In a food processor, add mayo through Tabasco and pulse until well blended.  Spoon onto shrimp mixture and stir well until everything is mixed and evenly coated. 

Refrigerate for at least one hour, stir, then serve.

Notes:

  • This salad can be eaten with a fork or placed on top of lettuce leaves for a pretty side dish or starter.
  • I served it as a light lunch and used bell pepper, cucumber, and crackers to scoop up the shrimp salad.  The calories will vary based on what you serve as the sides for this dish.  Veggies are the lowest (1/3 bell pepper = 12 calories, 1/3 cucumber = 15 calories, flatbread crackers = 10 calories each)
  • This salad has a slight kick to it.   Adjust the heat by increasing or decreasing the amount of Tabasco.
  • This can be made up to 2 days ahead, but is best on day one.
  • This can easily be made non-dairy by substituting non-dairy sour cream for the greek yogurt. 

 Estimated Calories:  81 cal/serving (salad alone),  178 cal/serving (as shown in photo with sides for scooping)

Print it: Fire & Ice Shrimp Salad

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