Shrimp Taco with Mango Slaw

When I saw this in Food Network Magazine, I was intrigued.  My family likes tacos, shrimp, and fruit, so I thought this would be a good choice.  It was a fairly fast recipe, which is a major win for crazy weeknights, had great texture (the softness of the shrimp and mango combined with the crunch of the onion and slaw), and was pretty tasty too!

Next time, I will dice the mango rather than thin strips so it's more manageable in the taco and so the flavor is more evenly distributed.

Shrimp Taco with Mango Slaw from Food Network Magazine

Ingredients

• 3 tablespoons mayonnaise
• 1 to 1 1/2 teaspoons Sriracha or other Asian chile sauce, plus more for serving
• 2 limes (1 juiced, 1 cut into wedges)
• 1/2 teaspoon sugar
• 3/4 cup fresh cilantro
• 3/4 pound medium shrimp, peeled, deveined and halved crosswise
• 1 14-ounce package coleslaw mix
• 1 mango, peeled and sliced into thin strips
• 1/2 small red onion, thinly sliced
• Kosher salt
• 2 teaspoons vegetable oil
• 12 hard taco shells

Directions

Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.) Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside.

Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.

Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days. 

Shrimp, Cherry Pepper, and Arugula Linguine

This caught my eye in this month's Woman's Day Magazine, perhaps as a Friday Lenten meal.  It wasn't made on a Friday, but you get the idea.  I had a bit of a hard time finding Peppadew peppers, so it was pushed off by a week.

I don't know if M or I have ever had arugula before, but he definitely didn't like it at all, and I wasn't over the moon about it.  I liked the Peppadew peppers, but he thought they were way too spicy for his liking (they were on the spicy side for me as well, but I kinda liked it.  That said, I can't believe the label suggests popping them as a snack.  Holy fire mouth!)

Shrimp, Cherry Pepper, and Arugula Linguine Source:  Woman's Day Magazine

Ingredients

12 ounce(s) linguine

• 2 tablespoon(s) olive oil
• 2 clove(s) garlic, thinly sliced
• 3/4 cup(s) dry white wine
• 1 pound(s) peeled and deveined large shrimp
•  Kosher salt and pepper
• 1/3 cup(s) small sweet red cherry peppers (such as Peppadew), quartered
• 4 cup(s) baby arugula

Directions

1. Cook the linguine according to package directions. Reserve ¼ cup of the cooking liquid; drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until light golden brown, about 1 minute. Add the wine and bring to a simmer.
3. Season the shrimp with ¼ tsp each salt and pepper, add to the skillet along with the cherry peppers, and cook, turning the shrimp once, until they are opaque throughout, about 2 minutes per side.
4. Toss the pasta with the shrimp mixture and arugula (add the reserved cooking liquid, 1 Tbsp at a time, if the pasta seems dry).

Read more: Shrimp, Cherry Pepper & Arugula Linguine – Pasta Recipes - Woman's Day