Who you calling Shrimp?

So as I previously stated, My husband and I made a goal to eat fish at least once a week. (Mostly I made the goal after reading some nutrition websites one particularly boring day at work) We both LOVE seafood, and it has so many wonderful health benefits. The only thing that has been holding me back is that it is so cheap to cook chicken dinners! Pretty much the cheapest thing out there. Compare 1.99 per pound to 7.99 and up per pound, you can see why! But I decided the benefits are better then the costs, and I will just budget some cheaper meals to offset the cost.

Anyway, this week I bought frozen shrimp. (7.99 per pound for the shells on, veins and all, makes for more work, but worth the cost to us poor kids)

Here are two rather tasty shrimp recipes we had. The first a lovely Everyday Foods recipe. We have had it twice now and it is a lovely little meal. See photo above

Shrimp with Scallions and Crispy Potatoes

* 2 tablespoons plus 1 teaspoon olive oil
* 2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
* 2 scallions, white and green parts separated and thinly sliced
* 1 pound large peeled and deveined frozen shrimp, thawed
* 2 teaspoons curry powder
* Coarse salt and ground pepper

Directions

1. In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add potatoes, and cook, stirring occasionally, until browned and crisp, 12 to 14 minutes. Add scallion whites, and cook 1 minute more. Transfer to a plate (reserve skillet).
2. Add remaining teaspoon oil, shrimp, and curry powder to skillet; cook, stirring occasionally, until shrimp are cooked through, 2 to 3 minutes. Return potatoes and scallion whites to skillet, and toss with shrimp; season with salt and pepper. Serve topped with scallion greens. Serves 4

Coconut Shrimp Tostadas

This is a little recipe I kinda made up, using a fish topping from a Cooling Light recipe. It is very tasty and coconut and shrimp just go together like peanut butter and jelly. Plus, we love Tostasdas it is one of our favorite meals.

1 lb shrimp
tortillas
1/4 cup toasted coconut
diced tomatoes (tomatoes are never optional!)
diced avocado (optional)
pepper jack cheese (optional)

dressing: this was inspired by this cooking light recipe which I also highly recommend

1 cup cilantro sprigs
juice from 2 limes
3 T olive oil
1 teaspoon curry powder
3 garlic cloves, peeled
jalapeño pepper, halved and seeded

put dressing ingredients in a blender or food processor. Combine well

heat oven to broil. place 2-4 tortillas on cookie sheet, grate a little pepper jack cheese if desired. Broil until crispy and puffed about 4-6 minutes. Watch carefully! They can burn very fast.

Heat a little oil in pan, cook shrimp until pink about 3 minutes.

Add shrimp, lettuce, tomato, avocado and dressing. Serve over top of tortillas and sprinkle coconut on top. Yum! Serves 4