So the other night on my way home from work I was doing my normal blog reading on my Google Reader and I found some delicious summer recipes that I just had to try. These were the inspiration:
I stopped at my now favorite grocery store, Cermak, and attempted to ride my bike home with grocery bags and all. Now tell me what in the world I was thinking. Guys, I bought a large, and I mean LARGE, watermelon and thought I could ride my bike with it in hand. I mean really. The thing weighed about 20 pounds. Here’s me pausing to think how on earth I would transport this baby home.
So what did I do? I tucked one of the grocery bags in my commuter bag, took the other and looped it around my handlebars and then wobbled onto my bike with the watermelon tucked under my arm, as if it were a football, but 15 pounds heavier. I made it about 10 feet until I fell over and the watermelon slipped out of my grasp and crash landed on my tortilla chips. It was a sad site to see. I gave it one more try before I decided I was going to kill myself with this balancing act. Note: I am no trapeze artist. So I ended up walking my bike all the way home, groceries in hand. It was a long 4 blocks.
By the time I got home I was exhausted. But I was determined to get curry shrimp with mango salsa in my belly. Here’s what I made…
Here are your ingredients:
Recipe adapted from Dinner: A Love Story
1/2 tsp. salt
1 tsp. paprika
1/2 tsp. ground cumin
3/4 tsp. curry powder
1/8 tsp. cayenne pepper
1/8 tsp. cinnamon
1 bag frozen shrimp (I used precooked already deveined and peeled)
Top with chopped cilantro and lime wedges
Mix all the spices in a small bowl. I didn’t make enough spice for the amount of shrimp I had. So I used it sparingly. Use less than 1 full bag for better seasoned shrimp. Rinse shrimp. Dethaw them in a colander under cold water for 30 minutes. Skewer shrimp on to kabob sticks and place on platter. Instead of rolling individual shrimp in the spice mixture, I sprinkled it over the top of my skewers. Turned the shrimp over on the other side and sprinkled remaining mixture.
Justin preheated the grill to medium heat and sprayed Pam to prevent stickage. Since our shrimp were precooked they just needed a few minutes on each side to warm up. Really up to you how you like them done. After the grilling is finished. Serve with fresh cut limes and squeeze juice over top. Add cilantro leaves as your garnish. And now this is a must… Make sure you get a piece of cilantro in every bite.
For my mango salsa I used some of what I had in the fridge plus a a few extra goodies. I know my measurements aren’t exact but that’s how I cook sometimes. Plus you really can’t mess this up.
1 mango, diced
1/2 of a cucumber, diced
1/2 of a red onion, diced
1/2 of a red pepper, diced
1/2 of a jalapeño, finely chopped
1/2 of a lime, squeezed juice
Handful of cilantro
Salt and pepper
Dice and chop all your veggies and place in medium bowl. Cut like lime in half and squeeze juice over veggies. Add cilantro leaves and sprinkle with salt and pepper. Now mix it all up and Voila, serve with tortilla chips, preferably crushed 🙂
We totally enjoyed this meal and the two dishes pair great together! It was darn near perfect until the part where Justin dumped too much salt in the salsa because I left it on the pour setting instead of dash. Whoops. Still tasted good. And they were great leftovers too.
We didn’t end up doing the watermelon drink that night but it’s next on the list. Hence the reason why I went to all the trouble to buy the 20 pounder!
Hope you enjoy!