Spicy Mango Shrimp

We have a favorite little Thai restaurant that we frequent and Brian's favorite dish is the Fried Pineapple Rice. This dish, Spicy Mango Shrimp, looked not only delicious (from our Sunset Magazine cookbook) but seemed similar to a tried and true favorite. We were not disappointed. This was a flavorful, light meal with sweetness from the mango and coconut and just enough heat from the red chili flakes. The only change I will make for next time is to add the basil at the end (along with the coconut) so that it creates more of a flavor/color-pop. The whole meal comes together quickly and is great for a quick weeknight take-out-made-at-home dinner.

Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

These delicious little bundles were meant to be served as an appetizer but we had them for dinner. Every time I make lettuce wraps, I love them. There are just so many flavors and textures going on and - bonus - you get to eat with your hands, building each wrap one by one, with as much or as few toppings as you like. This recipe called for cellophane noodles, shrimp, shredded carrot, basil, mint, cilantro and chopped peanuts. I also added thinly sliced scallion and jalapeño to the mix for an extra layer of flavor and heat. The dipping sauce was perfect: red chile flake, lime juice, garlic, sugar and fish sauce.

Enjoy these wraps with a cold beer!

buon appetito!

Tempa

Chicken and Corn Summer Chowder

I love chowder but I typically only think to make it in fall or winter when a hot bowl of chowder sounds especially comforting. So it worked out well that the day I made this was gray and rainy. Slightly smoky from the bacon and chock full of tender potatoes and sweet corn (I used frozen); what really made this chowder special were the garnishes: fresh cilantro, avocado and diced tomatoes. A squeeze of lime juice really helped to liven everything up and tie it all together. Perfect for a cool, spring day!

buon appetito!

Tempa