Well this was a hit. I learned somethings not to do with the recipe that you all might find interesting.
So Rachael's recipe uses chicken cutlets that are breaded. For figure friendly readers, I decided shrimp was a better option. The Tropical Sauce was phenomenal. It's like pico de gallo with mango. I advise you to use some EVOO just to get the ingrediants dancing together.
So for the shrimp: I use frozen, medium sized shrimp (no need to get fresh prawns or spend a fortune). The marinade I used was lemon juice, EVOO, white wine vinegar, cilantro, garlic, hot sauce (eyeball it to your heat satisfaction), and of course, just for my Maryland Boy, Old Bay Seasoning. I put the shrimp in the marinade for about 20 minutes while I finished the tropical sauce and got started on the smashed potatoes.
I cooked the shrimp for about 5 mintues total. If you cook them too long, the garlic will burn, the cilantro will lose its color and the shrimp will get even smaller. About 1 minute before I took them out of the pan, I added a small amount of 1800 tequilla. Now that's a YUMM-O!
The Smashed Potatoes: These were fantastic. It was so quick and easy. The herbs (dill, chives, scallions, flat leaf parsley) made them so fresh tasting which you tend to lose with traditional mashed potatoes. The buttermilk worked as both the milk and butter that I usually add to the potatoes and cut the calories and fat substantially. Add a hint of hot sauce, salt and pepper to taste and that's a wrap!
The tropical sauce was so good that I decided to make a double batch. This is great on a salad, if you are a fish lover like me, to top on tipalpia or flounder, or even to make fajitas and top with the sauce rather than all the cheeses and sour cream.
So as my first recipe blog, the recipe was a success. This is so easy for even the most beginner chef.
Stay tuned for Cold Chicken Satay Noodles...
So Rachael's recipe uses chicken cutlets that are breaded. For figure friendly readers, I decided shrimp was a better option. The Tropical Sauce was phenomenal. It's like pico de gallo with mango. I advise you to use some EVOO just to get the ingrediants dancing together.
So for the shrimp: I use frozen, medium sized shrimp (no need to get fresh prawns or spend a fortune). The marinade I used was lemon juice, EVOO, white wine vinegar, cilantro, garlic, hot sauce (eyeball it to your heat satisfaction), and of course, just for my Maryland Boy, Old Bay Seasoning. I put the shrimp in the marinade for about 20 minutes while I finished the tropical sauce and got started on the smashed potatoes.
I cooked the shrimp for about 5 mintues total. If you cook them too long, the garlic will burn, the cilantro will lose its color and the shrimp will get even smaller. About 1 minute before I took them out of the pan, I added a small amount of 1800 tequilla. Now that's a YUMM-O!
The Smashed Potatoes: These were fantastic. It was so quick and easy. The herbs (dill, chives, scallions, flat leaf parsley) made them so fresh tasting which you tend to lose with traditional mashed potatoes. The buttermilk worked as both the milk and butter that I usually add to the potatoes and cut the calories and fat substantially. Add a hint of hot sauce, salt and pepper to taste and that's a wrap!
The tropical sauce was so good that I decided to make a double batch. This is great on a salad, if you are a fish lover like me, to top on tipalpia or flounder, or even to make fajitas and top with the sauce rather than all the cheeses and sour cream.
So as my first recipe blog, the recipe was a success. This is so easy for even the most beginner chef.
Stay tuned for Cold Chicken Satay Noodles...
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