Going Costal

Tequila Lime Shrimp Tacos



Want a fresh tasting, easy meal to prepare? Can I perhaps interest you in these fantastic tacos from the sea? I came up with these from Colin's request for shrimp the other night, adapted the avocado radish salsa from Martha Stewart, and the idea of using tequila from the near empty bottle on my counter.

Tequila Lime Shrimp Tacos:

What You Need:

1 pound of frozen deveined, detailed shrimp
2 tablespoons of tequila
2 tablespoons of lime juice
2 tablespoons of fresh cilantro
1 teaspoon of ground cumin
salt and pepper to taste
8 small flour tortillas

What To Do:

Defrost the shrimp under running water. Coat a pan with cooking spray and heat over medium-high heat on the stove top. Add the shrimp, lime, tequila, cilantro, cumin, salt and pepper to the pan. Saute shrimp for 10 -15 minutes or until the shrimp become more white and shrink.

Avocado Radish Salsa:

What You Need:

1 medium avocado
6 radishes
2 teaspoons of lime juice
1/4 cup of fresh cilantro
1 tablespoon of green chiles
1 teaspoon of olive oil


What To Do:

Slice the radishes and cut the slices in half. Remove the avocado from it's peel, slice into about 1/2 inch chunks. Place the radishes and avocado in a bowl with the lime juice, oil, cilantro and chiles. Stir the radishes and avocado in the mixture and coat well.

Fill the tortillas with the shrimp and top with the avocado radish salsa. Serve with black beans mixed with the left over chiles for an little extra kick.

Personally, I liked these shrimp tacos better than the ones at Tex Tubbs's. But I may be a little biased. ;)

Forget the Rum Balls

Behold the glory that is the Dark and Stormy Cupcake.




Can you hear those angelic voices sing?

I made these tasty little devils in honor of our friends, Amber and Ryan, who were married a couple weekends ago. The Dark and Stormy just happens to be their favorite drink (next to beer). For those of you who have never had this sweet nectar touch your lips, it is typically Goslings Ginger Beer with Goslings Dark Rum poured on top like a floater, served in a high ball glass on the rocks. Here is how to make the cupcake version for yourself:

Dark and Stormy Cupcakes

What you need:
Yellow Box Cake Mix (+ the ingredients you need for that mix)
1/3 cup Goslings Ginger Beer
1 package of Sugar Free Vanilla Pudding Mix
Chocolate Frosting
3 tablespoons of Dark Rum (I used the Appleton Estate 12 Year because it was what I had on hand)



What to do:

First things first, that ginger beer you are going to be adding should be flat. So the night before you make this recipe, make yourself a real Dark and Stormy reserving 1/3 cup of it for the next day. If you don't want the real deal the night before, just crack a can open and let it sit open for a few hours.

Make the cake mix according to package instructions, but also adding in the pudding mix and the ginger beer. Then bake according to package instructions. Remove from oven and brush the tops of the cupcakes with 1 tablespoon of the dark rum.

For the frosting, scoop out about 1/2 the container into a separate bowl. Stir in the remaining two tablespoons of dark rum. Frost the cupcakes when cooled.

These are best the same day or day after making. Best consumed with a little reggae music playing. A man with dreads, a can of Old Milwaukee, and a goat for photo ops need not be present (but still amusing).