Quickies: Oven Roasted Shrimp and Turkey Tacos Featured

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Authors: gratinee blog

prawns.may13.darinaThings are going to start looking a little different around here.

If you browse through the blog, you’ll notice most of the pics disappearing, bit by bit. I’m taking most of them down, slowly replacing old shots with new ones. When I started Gratinée, my focus was on the writing; the photography was an afterthought. Something I did because I felt readers should have an idea what a dish looked like. Soon taking pictures became a hobby, but it wasn’t before long that I wanted to make it an avocation–at least a part-time one. A blog can be a great a marketing tool, which is why my photography instructor told me to “take the crap down”. So I’m doing just that.

It’s a monumental job and will probably take me a long time. There are hundreds of photos. I won’t replace them all but I will re-shoot the posts that have proved to be the most popular. So yes, things might look a little bare, but in the meantime, I’ll keep posting new stuff. I hope to make a lot of headway this summer, when the days are longer, because I still think that natural light is the most beautiful for showcasing food.

Last week I shot an editorial for Framework Magazine, which will be featured in their special First Anniversary issue in May. One of the recipes is a variation on oven roasted shrimp. I don’t cook a lot of meat dishes–something the recipe roll on this blog will attest to, but I do make a lot of shellfish. I can live on prawns and scallops and lobster. I always used to saute them but then discovered throwing them in the oven at 4o00F brings them to the perfect texture and lightly caramelizes them, which taste heavenly. For the shrimp pictured here, I tossed them with olive oil, parsley, salt and pepper, and then coated them with a bit of Parmesan and panko for extra flavour and texture. The addition of a healthy squeeze of lemon or lime really makes this simple dish sing.

oven.roasted.shrimpAnother quick meal that I’ve been making a lot is turkey tacos. These tacos in no way resemble Mexican fare. Rather, they are a healthy and tasty alternative to the sandwich or a quick dinner. I often make them for myself but my guests can’t get enough of them, either. Be sure to get some good quality authentic soft corn tortillas, though. They go best with the flavour of ground turkey. I like to serve them with regular or broccoli coleslaw mixed with lots of cilantro and a simple olive oil and lemon dressing.

Look at this short recipe! How easy is that?

Turkey Tacos
Serves 2

Ingredients:

6 soft corn tortillas
500 grams/ 1/2 pound ground turkey meat
1 tablespoon olive oil
1 large clove garlic, minced
1 package taco seasoning
1 cup water
1/2 cup shredded cabbage and carrot
1/4 cup grated Parmesan
1/4 cup loosely packed cilantro, chopped
6 tablespoons sour cream or creme frâiche

Directions:

1) Brown turkey in a saucepan with the olive oil over medium-high heat. Add garlic and cook for an extra 2 minutes. Add seasoning and 1 cup of water and cook about 10 minutes, until reduced to coat the meat with a thick sauce.
2) Heat a non-stick skillet over low heat. Warm each tortilla individually and fill halfway with the turkey meat. Garnish with cilantro, cabbage and carrot, followed by the Parmesan and a tablespoon of the sour cream. Serve immediately.

turkey.tacos.may13coleslaw.may13

 

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