Chipoltle Shrimp "Un-Tacos"

I did it! I created another scrumptious dish to place on the Flamingo Paradise menu: Chipoltle Shrimp "Un-Tacos". I use Boston lettuce as the vessel instead of tortillas in my attempt to eat cleaner. I don't really follow a recipe per se - I cook by mood and my desire for heat (spice). 

These hit the spot - they captured everything I adore about warm, tropical climates: the crispiness of the pico de gallo, warmth from the chipoltle, coolness of the cilantro-lime creme and of course the salty-spicy-goodness of the grilled shrimp! Not to forget the effervesce the freshly squeezed lime juice adds; it's tropicana right here in San Pablo :) 

Noted below is my "recipe"; basically - it's what I did with everything to taste:

• Raw, shelled and deveined shrimp with tail on (25 count so about medium to large size): salt and pepper with a sprinkle of chipoltle pepper - let sit in a little olive oil and lime juice while preparing the pico de gallo and chipoltle cilantro lime sauce

• Pico de gallo: medium tomato diced, half a small onion diced, chopped garlic to taste, lime juice, olive oil, sprinkle of sugar (or honey or agave), small diced jalapeño, chopped fresh cilantro, salt and pepper. 

• Chipoltle cilantro lime sauce: plain Greek yogurt, chipoltle sauce, lime juice, chopped fresh cilantro.

• Cook shrimp for about two minutes on each side in a pan with a little oil or on the grill until opaque and pink - don't overcook; right before I take it off the heat I add freshly minced garlic to add a kick of flavor (if cooking in the pan; if on the grill I dip a brush in the garlic and smear it over the shrimp) - this prevents the garlic from burning and tasting bad. 

• When shrimp is cooked, remove from heat immediately to a bowl or plate so that it stops cooking. I like to squeeze a bit more fresh lime juice on them - brightens the flavor! Remove the tails, load a lettuce leaf (or tortilla) with about three shrimp, some pico and then some chipoltle creme - I sprinkled a bit more fresh cilantro on the top - damn tasty if I do say so myself. I hope you try it and enjoy!!!

Flamingo Paradise - Officially Open for FUN!

Yesterday my backyard, affectionately named, "Flamingo Paradise" had it's opening day. Better late than never, right? François the pool flamingo made an appearance:

He made for a fun-filled day and really enjoyed being the center of attention. Dear friends of mine crossed the mighty Mississip (Mississippi River) to dare enjoy some San Pablo fun. They were most gracious as I'm in the midst of decluttering my home and as such the inside looks like something out of "Hoarders". They brought CRABs, and two grocery bags filled with food - noshy bits of sorts. Perfect mix of salty and crunchy. The day couldn't have been more perfect - sunny, slight breeze, warm and mildly humid. The pool water, freshly cleaned and filtered, was the cherry on top of the this perfect summer sundae!

Avocado and Strawberry Salsa

One of the things I adore about Minnesota is its summer berry season; fresh strawberries to be more specific.

This year we have a bumper crop of Minnesota strawberries which helps keep me on my clean-eating journey. 

I found this recipe on Cooking Light and tweaked it a bit using some scrumptious ingredients I purchased at The Olive Grove Olive Oil Company in Mendota Heights, MN. I used their Persian Lime Olive Oil and Coconut Balsamic Vinegar. This combination took the salsa to a whole new tropical fresh level. 

Here’s the recipe, a modified version of the one I found at CookingLight.com:

• 1 cup finely chopped/diced fresh strawberries
• 1 finely chopped peeled avocado
• 2 Tbs finely chopped red onion
• 2 Tbs chopped fresh cilantro
• 2 tsp finely chopped and seeded jalapeno pepper
• ½ tsp grated lime zest
• 2 Tbs fresh lime juice
• ¼ tsp sugar
• 1Tbs Persian Lime Olive Oil 
• 1 tsp Coconut Balsamic Vinegar

Mix everything together and serve over fish or chicken. 

I like to add a little salt and pepper and little less red onion; really it can be further modified to your taste. I also like to peel, chop, and add the avocado right before I’m going to serve it; I find the presentation to be more appealing and less “slimy” looking.  As a complete meal I have served with fresh asparagus, green beans, or broccoli – all lightly steamed, served al dente. 

I think this recipe, especially when served with fish, makes for a delightful Flamingo Paradise signature dish!

'mingo Paradise - let the fun begin!

My first blog post! I'm trying to connect this blog to my website: flamingo paradise.net. We'll see how far I get.

My plans are to share recipes, decorating ideas, party planning, and events I host in my backyard during the summer months. 

I'm a lover of all things tropical: palm trees, flamingos, tikis, hibiscus, seashells, sun, sand, and surf; C.R.A.B.s, BBQs, pool fun, twinkle lights, babbling water fountains, and bonfires. 

My other love is my niece: Talula (name changed to protect the innocent). She visits Flamingo Paradise but not often enough. When she was little(er) she couldn't fully pronounce "flamingo" and sweetly said, "...'mingo..."; hence the title of my blog, The 'mingo blog.

Stay tuned for more posts and a relaxing peek into Flamingo Paradise!

~ Karen