This was one of those dishes that made you go mmmmmmmmmmm after every bite. And I do mean every. single. bite.
I have to admit up front, I am not great with the grill, I get a little freaked out at things catching on fire.. but I put on my big girl chef hat and turned that gas on and grilled me some shrimp and corn! It was a very proud moment
And that was the start of our wonderful meal of Grilled Shrimp Tacos, Spanish Rice, and “Unfried” Ice Cream. Lets start backwards, prepare your desert first because if you do it last it doesn’t have time to firm up and look pretty However, get your grill going and start your corn while you work on these.. It’s ok, I felt like I was running a triathlon too!
Un-Fried Ice Cream
- 5-6 flour tortillas, cut into strips
- Cinnamon Sugar – I started with about 1 1/2 cups of sugar and just kept adding cinnamon to taste, I would say a couple of tablespoons
- Enough oil to deep fry the tortillas strips (never said this was healthy!!)
- 1 pint vanilla ice cream
- Butterscotch topping (traditionally, honey is used in fried ice cream)
- Whipped cream – I found a cool new cinnamon flavored cool whip!!!
Toss your tortilla strips in the heated oil till golden brown, remove to a towel and drain. While still hot, place them in your bowl of cinnamon sugar till well coated then transfer to another bowl. You will be “milling” or crushing them in this bowl so make it a good size
This is the tricky party, you must work fast! Scoop your desired amount of ice cream into your hand.. yes your hand! I used about a baseball size. Form it as quickly as possible into a round ball and roll in the crushed cinnamon sugar tortillas and place in the serving bowl or on a parchment paper lined panned and quickly place in the freezer, repeat until you have enough servings. At serving time, place in desired bowl, toss a bit more of the cinnamon sugar mix on top, drizzle with desired sauce, garnish with whipped cream and serve.. *so good* Now, lets get back to our main dish!
Spanish Rice – Adapted from http://allrecipes.com/recipe/mexican-rice-ii/
- 1 Cup uncooked long grain rice
- 3 Tb. olive oil or cooking oil
- 1/4 Cup diced onion
- 1/2 Cup Tomato Sauce
- 2 Cups Chicken Broth
- 1 tsp cumin
Heat oil in a large skillet, add rice and stir constantly until golden brown and slightly puffy, add cumin and onion while cooking rice in oil. When browned, add sauce and chicken broth, bring to boil, turn to simmer, cover and cook about 25 min. Fluff with a fork when done!
Shrimp Tacos – I originally saw this post on pinterest, this recipe is adapted from http://cleananddelicious.com/2011/01/22/shrimp_tacos-2/
- 1 lb of shrimp (I grilled mine, you can use any kind you like)
- 6 oz of sour cream
- 1/4 cup of fresh cilantro
- 1/2 tsp of fresh ground pepper
- 2 Tb. of fresh lime juice
- 2 Ears of fresh corn, grilled and cut from the cob
- 1 cup of black beans
- 8 corn or flour tortillas, your taste
Mix sour cream, cilantro, ground pepper, and lime juice together, set aside (in fridge) and let the flavors mingle
Mix your grilled corn and black beans together or keep them separate in case someone doesn’t like one or the other. Heat the tortillas, grab your shrimp off the grill and you are done, so simple but full of wonderful flavor. I will say.. that the original recipe asked for cabbage.. I had it.. in the fridge.. and forgot to use it! You are to slice thinly and heat in oil to soften it slightly and use as a condiment. Don’t forget your un-fried ice cream in the freezer!