Zesty Mexican Pasta Salad with Shrimp

An easy zesty Mexican pasta salad with shrimp that is both healthy and delicious and will make you look like a gourmet chef.

Zesty Mexican Pasta Salad

Who doesn’t love a good pasta salad recipe? This zesty Mexican pasta salad with shrimp is to die for. It has the most amazing spicy citrus dressing that includes oranges, lemons and limes that create a flavor that will make your palate do a song and dance. Creating the dressing can take a few minutes, so feel free to make ahead and store in the fridge. Once the dressing is made, the remainder of the salad can be put together in mere minutes. This is a guilt-free salad that is full of fresh bell peppers, corn and nutritious black beans that will keep you full for hours. Also, the recipe for Mexican pasta salad can be easily adjusted to feed anywhere from one to thirty people with little extra effort. If you are looking for something a little different on your plate, give this Mexican style salad a try.

Zesty Mexican Salad Dressing

When it comes to this pasta salad, the secret definitely lies in the dressing. It is super easy to make and you can make it ahead of time and store it in the fridge. The secret to making it quick is a good zester.  I like this Zulay zester as it works on a number of different things from fruit rind to cheese and chocolate. Please note: this is an affiliate link. If you use this link and make a purchase it will have no effect on the price you pay, but will award us a small commission that helps us to keep sharing great recipes with you. If you have one that is fine enough to grate a small zest, but not so fine that your rind does not come through the other side, it will save you tons of time. Also, if you like a creamier dressing, we recommend mashing a cube or two of avocado and adding it to the mix. Shake well and the avocado creates a rich creaminess that is amazing. This dressing works well in any salad situation. A jar of this will keep in the fridge for up to five days.

Mexican Pasta Salad with Shrimp

This Mexican pasta salad makes a great stand-alone dish that is sure to be enjoyed by all. However In this instance we have paired the pasta salad with shrimp. However, now that I am thinking about it chicken, crab, lobster or (if you eat it) steak could all be added to customize this salad to suit your tastes. This is an overall healthy salad, full of good for you vegetables that provide great nutrition and tastes awesome. Gone are the days when you had to “fight” with the kids to eat their vegetables. Hold back on the red pepper flakes and they will love this dish.

Zesty Mexican Pasta Salad with Shrimp

• CuisineMexican

Servings6 servings

Prep Time30 minutes

Ingredients

• 16oz Penne Rigatta
• 1/2Lb shrimppeeled and deveined
• 1tbsp Avocado Oil
• salt and pepper to taste
• 1medium orangezested and juiced
• 1 lemonzested and juiced
• 2small limeszested and juiced
• 2cloves garlicminced
• 1tbsp Honey
• 1/8tsp red pepper flakes
• 1 1/2tbsp Mexican seasoningdivided
• 2tbsp EVOO
• 1can black beansrinsed and drained
• 2ears fresh cornshaved
• 2 bell pepperschoice of colors. I like orange and yellow. Chopped
• 1/2medium red onionfinely chopped
• 2large tomatoesroughly chopped
• cilantroif desired, for garnish
• 1-2small avocados

Instructions

1. In a large pot of boiling, salted water, cook pasta according to package directions until al dente. About 8 minutes. Rinse the pasta in cold water to cool.
2. Season shrimp with 1/2 tsp of Mexican seasoning and salt and pepper to taste. Heat a large non-stick skillet until it is hot. Add 1 tbsp of Avocado oil and heat. Add shrimp to hot oil and sautee until pink and cooked through. About 1 minute per side. Be careful not to overcook as the shrimp will become chewy. Set aside to cool.
3. Add the orange, lemon and lime zest and juice, minced garlic, honey, red pepper flakes, the remaining Mexican seasoning and olive oil to a large lidded jar. Shake well to thoroughly combine all ingredients.
4. In a large bowl Combine the black beans, corn, bell peppers, onions and tomatoes. Add the pasta, shrimp and dressing mix and toss to combine.
5. Chill in the fridge until ready to serve. When ready to serve, gently fold in the avocado and cilantro.

Quote of the dish: Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.
Marcus Samuelsson

source https://www.recipecritique.com/zesty-mexican-pasta-salad-with-shrimp/

Sesame Crusted Ahi Tuna

My Beginnings with Ahi Tuna

My love for this sesame crusted Ahi tuna came about in the most unexpected of ways. I was first introduced to sushi and sashimi by an old employer. He would bring in lunch for the office that consisted of huge platters of various raw fish bites, all of which I found too gross to consider eating. With time, and much encouragement, my curiosity won out and I allowed myself to sample a few pieces. I think the eating of raw fish is an acquired taste, but my love of seared Ahi tuna, was acquired immediately. Today I not only enjoy sashimi on a regular basis, but also now make seared tuna at home. I will always have a kind thought for my old boss for his generosity. In many ways he is responsible for my passion for fine foods.

The Hardest Part of Ahi Tuna

The hardest part about making Ahi tuna has to lay in finding the right fish. Fresh Ahi tuna, AKA yellowfin tuna, is not readily available in your local supermarket. To make this dish, you need to find the freshest tuna you can, and this usually lies in finding a fresh seafood market that sells catch of the day. To execute this recipe correctly you need to begin with sushi-grade tuna. There is a very delicate process in preparing fish to be sushi grade. It requires a quick freezing process that most home refrigerators are unequipped to do. The safest method is to find a good local fish market that sells sushi grade fish, buy it fresh and then eat it fresh. Do yourself a favor and do not try to save it for later and expect the same great flavors, this just does not happen. To be clear here, I am not trying to deter you from the process. Eating seared ahi tuna, or any other raw fish, is an amazing experience and certainly one that I would recommend everyone try at least once. I only wish to stress the importance of buying and using only the right fish that has been treated correctly. The alternative, think parasites, is not very appealing.

The Preparation of Yellowfin Tuna

The preparation of yellowfin tuna has to be the easiest part of eating this fish. Simply clean and dry the tuna thoroughly. Gently season with a little salt and pepper and sear in a hot pan on all sides. You will need a very sharp sashimi knife for slicing. Slice the steak and serve as desired. This goes really well with a little ponzu sauce or a little soy, ginger and lime mix. In this recipe I have just used the fish as an accompaniment to a simple salad. Now excellent pan seared Ahi tuna does not get any easier than that.

Sesame Crusted Ahi Tuna

• CourseMain Dish
• CuisineJapanese

Prep Time5 minutes

Cook Time6 minutes

Ingredients

• 45 oz ahi tuna
• salt and pepperto taste
• 1/4cup sesame seedsmore as needed
• olive oil spray

Instructions

1. Clean tuna steaks and thoroughly pat dry with paper towels. Season with salt and pepper to taste.
2. Add the sesame seeds to a shallow bowl or plate.
3. Gently press all sides of the tuna steaks into the sesame seeds for even coverage. Sprinkle additional seeds as needed.
4. Spray a non-stick skillet with the cooking spray and warm over medium-high heat. It is best to allow the pan to get as hot as possible without smoking. Keep an eye on it.
5. Add the tuna to the pan and sear about 1 minuted per side, until sesame seeds are slightly golden. Turn and sear the second side for an additional minute. Sear each side for 15 to 30 seconds each.
6. Remove the steaks from the pan and slice into 1/4" thick pieces.

source https://www.recipecritique.com/sesame-crusted-ahi-tuna/

Easy Pan Seared Scallops in a Lemon Garlic Butter Sauce

Restaurant quality, easy lemon garlic butter pan seared scallops ready to serve in 10 minutes or less. So simple we can all make and enjoy this dish at home.

Easy Pan Seared Scallops Begin with Fresh Fish

For years pan seared scallops have remained a restaurant only dish. The price of scallops and the flavors involved convinced me these were only made by trained chefs of the culinary world. However, recently I found a small fresh fish market that is not too far from me, and serves the freshest fish selection. I was so excited that I purchased a number of items, including these sea scallops. This little fish market had me at the front door. When I entered the store, if I did not know any wiser, I would never have guessed they were selling fresh fish because I could not smell any fish at all. Let’s talk screaming fresh fish! And if that were not enough, the freshness was in the flavor. Needless to say I am quite happy about my new find.

Prepping Your Scallops

Fresh sea scallops are often found with their roe still attached. If you purchase scallops with the roe (the large orange/red muscle on the side) still attached you can just pull them off. They remove quite easily. In some countries the roe is eaten, but it can be bitter in taste. Western cultures typically eat only the abductor muscle. The abductor muscle is the fleshy white bud we have come to know and is the part of the scallop that is responsible for opening and closing the shell, thereby enabling the scallop to swim. Rinse your scallop in cold water and pat dry with paper towels. The flavor of scallops most resembles lobster, only a little firmer in texture. To preserve this flavor I season with only a little light salt and pepper. Once this has been done, they are ready for the pan.

Lemon, Garlic Butter Pan Seared Scallops

In this recipe, I have chosen to further enhance the flavor of this mollusk using lemon and garlic. This combination really adds a zesty, garlicky flavor to the dish and lemon and garlic are two things most people love to taste. When cooked correctly, scallops are soft and slightly chewy.

Why Eat Scallops?

You mean besides their amazing great taste? What more do you need? For those of you who do need a little more reason: B12. Scallops are an excellent source of vitamin B12, which in turn is an important nutrient for cardiovascular health. A diet lacking in B12 leaves you susceptible to heart attacks, stroke and diabetic heart disease. Scallops are also a great source of potassium and magnesium, both of which provide assistance to the cardiovascular system. Scallops also provide protein, choline and Omega-3. Anyone living in the current generation has heard of the amazing benefits of consuming omega-3 rich foods and seafood’s are an excellent source.

Lemon Garlic Butter Scallops

• CourseMain Dish
• CuisineAmerican

Ingredients

• 1Lb Large Sea Scallopscleaned and patted dry
• 1tbsp olive oil
• salt and pepperto taste
• 3tbsp Unsalted butterdivided
• 2tbsp minced garlicmore or less to your preference
• 2tbsp fresh squeezed lemon juicemore or less to your preference
• chopped parsleyfor garnish

Instructions

1. Heat oil in a large skillet over medium-high heat until very hot. The oil needs to be sizzling.
2. Add scallops to the skillet, season with salt and pepper, and sear until a golden crust forms. About 2 to 3 minutes. Flip scallops and sear side 2. Both sides of the scallops should have a nice crispy crust and the sides should be opaque. Remove from the skillet and set aside. Be careful not to over cook the scallops as this will make them rubbery.
3. In the same skillet, melt 2 tbsp of the butter. Add the minced garlic and cook until fragrant, about 1 minute. Add the remaining tbsp of butter and the lemon juice and stir to combine.
4. Turn off the heat and return the scallops to the skillet until they are heated through, maybe a minute.
5. Garnish with parsley and serve as desired.

The World’s healthiest foods has an extensive article about the benefits of scallops that you can read here.

source https://www.recipecritique.com/easy-pan-seared-scallops-in-a-lemon-garlic-butter-sauce/