Friday, January 7, 2011

Hooray For Healthy

Well here I am, joining the fray, writing about a waist-friendly recipe to start off the new year.  Now as you can probably tell from reading this blog I am not usually the purveyor of low-calorie food.  However, I want to do better, if not for the sake of my growing a$% than for the sake of my growing husband. 

This is easier said than done, and I found it very difficult to come up with a recipe that does not involve the following: butter, cream, mascarpone, and cheese of any sort.  But I will persevere, and so I headed off to the market in search of a muse for my low calorie feast.  The unfortunate reality of this mission hit me when I just so happened to pass the cheeses at the market and felt my heart practically sink into my many lovely cheeses, so many calories to burn. 

So with a gulp and maybe a small tear I restrained myself and moved on, and luckily found some lovely shrimp that caught my attention.  Now this had potential.  I also found some nice fresh pineapple and then the idea came to me.....shrimp tacos.  I know, shrimp....pineapple, tacos usually wouldn't be the first thing to come to mind with those ingredients but what can I say, I'm a little odd.  Anyway, so I hunted, I gathered and I headed home to complete my anti-calorie festivus. 

Let it be known that for this recipe the no cheese rule fell through a bit, however, I did go with a low calorie Queso Fresco so that shouldn't be considered cheating should it?  Guilt set aside the tacos were very yummy, I topped them off with red cabbage, fresh avocado, pineapple salsa, and a little bit of Queso Fresco, and after eating them I felt a little bit better about the low calorie life, that is until I saw the Haagen Dazs in my freezer. 

Shrimp Tacos With Pineapple Salsa

Cook Time: 1 hour

2 lbs medium raw shrimp peeled, de-veined
and tails removed
1/4 cup cilantro
1 garlic clove
1/3 cup olive oil
1/4 cup lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon red pepper flakes

Pineapple Salsa:
1/3 cup finely chopped red onion
2 jalapenos finely chopped (remove seeds to decrease heat)
1/3 cup chopped cilantro
2 cup chopped fresh pineapple
1/3 cup chopped cilantro
1/2 cup fresh lime juice
1/4 teaspoon sugar
1/2 teaspoon salt

Red Cabbage:
1 small head of red cabbage thinly sliced
1/4 cup rice vinegar
salt and pepper to taste

Flour or corn tortilla's
Sliced avocado
Crumbled Queso Fresco

In a small food processor or blender combine the cilantro, garlic, olive oil, lemon juice and seasonings.  Blend until the the cilantro and garlic are finely chopped. 

In a medium bowl combine the shrimp and the marinade and marinate for about 30 minutes to an hour.  To prepare the salsa in a medium bowl combine all the ingredients, toss well and set aside.  Do the same for the red cabbage and set aside. 

Once the shrimp are done marinating preheat a medium skillet over medium high heat.  Pour the shrimp and marinade into the hot skillet and saute just until the shrimp turn pink, about 3 minutes. 

Remove shrimp from heat.  To assemble tacos top shrimp with shredded cabbage, sliced avocado, crumbled Queso Fresco, and prepared salsa.


  1. You have more restraint than I do! I was going to do a simple shrimp taco meal with a nice fresh salsa earlier this week, and then saw some tempura batter in my pantry and was like oooh... need to make shrimp tempura tacos instead. Sometimes evil wins out =)

  2. Evil usually does win with me, and I may or may not have tapped the Haagen Dazs in my freezer! But it is the thought that counts right? Thanks so much for the comment Peggy, hope you keep reading!