Summer Weekends...Shrimp With An Avocado Mango Salsa

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This is one of the first recipes I ever published when I started this blog seven years ago.  It's still a family favorite and worth another look.  The perfect lunch or dinner for a hot summer weekend!

I have made some notes as to substitutions in case you cannot find mango.  You can also grill the shrimp!

I love Mexican food, particularly the combination of sweet and savory in mango and avocado salsa. I saw a  recipe recently that had both shrimp and scallops. My recipe just has shrimp but if you find fresh scallops at this time of the year for a reasonable price, go for it. This is great for a summer lunch by the pool or the beach, with plenty of Margaritas or cold Mexican beer.

The local Florida mangoes this year are out of this world. They are really lush and sweet. Of course there is nothing better than a fruit that has ripened in the tree. Somehow everyone in Miami seems to have a mango tree growing in their yard or have a relative or friend who has one. I have been making mango marmelade, chutney and you name it practically every day. Just swimming in them and they keep coming, so I keep digging up recipes.

As to avocados, this is not the season for Florida avocados , but the ones I have picked up at the market from California are great and in some places, on sale.

In this casual main course, the shrimp is paired with a vibrant sweet-savory salsa. Serve the shrimp and the salsa with warm corn or flour tortillas or, as an alternative, saffron rice.

6 servings

Ingredients

Salsa:

1 mango, peeled, pitted, diced (about 1 1/2 cups)
1 large avocado, peeled, pitted, diced
1/4 cup red onion, chopped
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
1/2 tsp. chopped green jalapeno (or to taste)

Shrimp marinade for 2 lbs of shrimp or a combination of shrimp and scallops

1/3 cup chopped red onion
1/4 cup fresh lime juice
1/4 cup tequila
1-2 TBS chopped cilantro
2 garlic cloves, pressed
2 teaspoons ground cumin
1/2 cup olive oil
2 pounds uncooked jumbo shrimp, peeled, deveined
1 cup chopped scallions
Lime slices

Preparation

Salsa

Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled.

Shrimp

Whisk first 6 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.

Place shrimp in large resealable plastic bag. Pour marinade into bag and seal. Turn to coat. Chill at least 30 minutes and up to 1 hour.

Drain shrimp, pat dry. Save 1/2 cup of marinade.

Add 3 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are browned on both sides, stirring often, about 3 minutes. If it needs more oil, add some. Add 1/4 cup of marinade and sautee another 1 minute on medium high. Add more marinade if necessary keeping in mind that it should be fairly absorbed by the time you remove the shrimp from the skillet. Simmer until shrimp is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa and tortillas.

Notes: you can also grill the shrimp and substitute pineapple for the mango.  If you do the latter, substitute cilantro for the mint.

WHAT TO DRINK
Mexican beer is a natural match for this menu. I like Presidente and Corona.



*I don' t like things too hot. 1/2 tsp. of chopped jalapeno is enough for me but you can add whatever amount you can live with.

Weekend Entertaining...Flank Steak Salad With Arugula And Blue Cheese

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So Summer has officially begun.  Time to head to the beach or country house for the weekend and enjoy a few days with good friends.

Summer weekends are a time to take a break.  The idea is to have a good time and relax. You certainly don't want to spend too much time in the kitchen and if you live and work in the city, who wants to go out to an overcrowded restaurant for dinner?! There is a very simple and great solution.  The grill.  It is your best friend for the rest of the summer.  Use it.  If you don't have one, get one.

There is nothing like grilled meat or vegetables on the grill.  Corn is the only thing I prefer steamed, but I'm willing to be convinced.  While I haven't as yet experimented with pizza, it will be at the top of my list this summer.  

This hearty salad is the perfect meal for Friday night.  There's not much to do except marinade the meat for a few minutes and the salad comes together in no time.  I substituted skirt steak for the flank this time, but both work well.  While the original recipe says it will serve 4 people, if you are serving it for dinner, I would definitely double it, particularly if you are using skirt which shrinks considerably.  I found that my daughter and I could easily devour the one pound/ 2 cups of salad, with a few bites for the dogs.

You can slice the steak thinner and probably should if you are having guests.  I was too lazy to do it and it was just the two of us.  

You know what would be perfect for dessert? Strawberry Shortcake!

Flank Steak Salad with Arugula And Blue Cheese
Serves 2

2 Tbs. extra-virgin olive oil

2 Tbs. sherry vinegar

1 clove garlic, pressed

2 tsp. cumin

2 tsp. ground coriander

1 lb. (500 g.) flank steak

Salt and freshly ground pepper

2 cups (2 oz./60 g.) arugula

1/4 cup (1 oz./30 g.) crumbled blue cheese

2 shallots, thinly sliced

2 Tbs. fresh flat leaf parsley leaves

In a small bowl, whisk together the oil, vinegar, garlic, cumin and coriander. Place the steak on a plate. Spoon half of the dressing over both sides of the steak, reserving the remaining dressing. Sprinkle both sides of the steak with salt and pepper. Let stand at room temperature for 15 minutes.

Prepare a grill for direct-heat cooking over medium heat. Grill the steak directly over the fire, turning once, until seared on both sides and medium-rare inside, about 8 minutes.

Transfer the steak to a cutting board and let rest for at least 5 minutes. In a bowl, combine the arugula, blue cheese, shallots and parsley, and drizzle the remaining dressing over the top. Season with salt and pepper and toss together well. Slice the steak, arrange the slices on a platter, top with the arugula salad, and serve. 

Adapted from Williams Sonoma recipes
All photos Lindaraxa

The Weekend Hostess...A Guide To Survival

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This post has been adapted from one originally published on my blog My Kitchen By The Lake on May 26, 2011.  

  

So here we are, finally, the first long weekend of the Summer season and the beginning of my summer job as head chef/housekeeper at the lake house. You think I'm kidding?  All of a sudden all your long lost friends and relatives remember there's a house on a lake, with full maid service, and a great chef.  All for free!  Just call and make a reservation...everyone is always welcomed...including dogs!

Whilst I love to entertain and have people over, my life now turns upside down and my weekends are my workdays.  The towels and bed sheets are the worst part, so this year I put my foot down and regulars get to make their own beds and leave the sheets in the laundry room when they leave.  Only first timers and "special" guests get the full treatment. It's called "tough love"!

The bathrooms are stocked with all kinds of goodies, including sun tan lotions and shampoo, but each guest gets ONE beach towel which they must guard with their life. The food is something else.  For this it pays to be organized and from years of entertaining at various places, I have developed a method that is easy for me.  Light breakfasts, light lunches, and great dinners.

Breakfast

We are not big breakfast people.  Once in awhile, we will have brunch on Sundays, particularly in Fall and Winter; but when you come to a lake, the main idea is to go boating or swimming and who wants to do that on a full stomach?

Breakfasts here consist of fresh fruit, orange juice, (great) coffee and English muffins or toast.  Homemade strawberry or peach preserves are a staple of the breakfast table, with cereal and granola also on hand. I usually leave a bowl of cut up cantaloupe and  blueberries or strawberries in the fridge the night before and when guests wake up they serve themselves.   Sometimes I make a coffee cake in advance, freeze it and serve it for breakfast or tea.

Lunch

Lunch is a make your own sandwich event if we are swimming around the dock;  but if we are going on the boat, everyone helps put a picnic together.  Have fresh tomatoes, olives, lettuce, bean sprouts, mayo, different mustards, you get the idea. Make it special by having artisanal breads and interesting cheeses and chutneys.  It is sometimes less expensive to roast a chicken or turkey breast during the week, have it for dinner, and slice the leftovers for sandwiches or salads.  Chicken salad sandwiches are a good alternative and are easy to make.

An antipasto tray of salamis, cheese, olives, and baguette also make a nice alternative for lunch.

Meatloaf sliders anyone? Another make ahead idea that everyone loves.Serve the meatloaf slices cold with mustard, mayonnaise and horseradish.  Sweet pickles or cornichons are a must and the cucumbers in sour cream go well.  Don't forget some cool potato chips!

Make a pound cake during the week and serve it for lunch or a mid afternoon snack.

Dinner 

Dinner is the highlight of the day and here I usually go all out.   Ribs, Shish Kebabs, chops, casseroles, and pies are at the top of the list.  I make it easy on myself by grilling the meat and making a vegetable or potato casserole.  If fresh corn or tomatoes are available at the farmers market, they go to the top of my list.  For dessert I make crumbles or cobblers with whatever fruit is in season or serve home made ice cream with fresh fruit. Other times I cheat and buy a pie at the nearest Fresh Market and add homemade whipped cream to make it special.

If you have guests arriving Friday night, don't plan to cook on the grill that night.  Instead make something that can be easily warmed up for those who arrive late.  My individual Mac And Cheese recipe from Harry's Bar in Venice is an old standby and a favorite of friends and family including little children.

One of the reasons everyone loves to come here is the food so I try not to disappoint by having special things that I can make ahead and freeze.  Like I mentioned before, a coffee cake goes a long way and brownies or butterscotch bars can be made ahead and served with ice cream for dessert or wrapped for a picnic.  I also prepare Beer Cheese, Pimento Cheese Spread or a  Goat Cheese Log the day before to accompany cocktails.  Chorizos and special sausages that can be thrown on the grill and served with a special mustard are always on demand!

While menus are simple,  try to buy the best ingredients you can find to make the meals special. Don't try to have three complicated menus a day.   Keep it simple, make some things ahead, like appetizers and desserts, and let everyone help you.  It's a long summer, and this is just the beginning!

If you like dogs, you might like:

Memorial Day With The Family...The Little Westie That Could

And here she is a year later....

All photos except the last one are from my Pinterest Board Summer Weekends where credits can be found