A few weeks ago for our office Christmas party we did a cooking class at Whole Foods which turned out to be a lot of fun! We did a world cooking class and made dishes from six different countries. I was in charge of Mexco and made these delicious sirloin kebabs, which inspired my shrimp kebabs for this evening.
The previous night, I had prepared a dessert using won ton wrappers and had some left along with corn kernels, so I thought it would be fun to do a southwestern won ton appetizer- there were some fun flavors in there, though I may tweak the recipe a bit, so be on the lookout for a revised version soon!
Finally, I thought some sauteed fruit and veggies with a pineapple soy sauce would be the perfect side dish in a bed of rice for this tropical winter treat.
Chipotle Lime Shrimp Kebabs
2 chipotles in adobo
1 tablespoon adobo sauce from chipotle in adobo can
2 limes, zested and juiced
1/4 cup olive oil
Salt and pepper to taste
1 teaspoon crushed red pepper flakes
1 pound shrimp, deveined and tails off
Finely chop the chipotles and then mix in a bowl with all other ingredients. Refrigerate for 30 minutes. Meanwhile, soak 6 wooden skewers in water to prevent scorching while cooking.
Preheat a grill pan on medium heat and spray with cooking spray. Thread 3 to 4 shrimps on each skewer and cook about 3 minutes on each side.
Sauteed Fruits and Veggies with Pineapple Soy Sauce
1 (6 ounce) can pineapple juice
2 tablespoons brown sugar
2 tablespoons soy sauce
Zest and juice from 1/2 orange
1 orange bell pepper, halved, seeded and cut into 1-inch pieces
1 green bell pepper, halved, seeded and cut into 1-inch pieces
2 cups 1-inch pineapple chunks
Preheat a saucepan on medium high heat and combine first four ingredients. Once simmering, reduce heat and cook about 10 to 15 minutes, until thickened. While sauce is thickening, heat a large non-stick skillet on medium heat and spray with cooking spray. Add remaining ingredients and saute until softened, about 5 minutes.
To serve, place vegetables on a bed on white rice and drizzle with pineapple soy sauce.
Southwestern Won Ton Bites
12 medium won ton skins
4 ounces corn kernels
1/4 red onion, diced
1/2 red bell pepper, diced
1 (4 ounce) package reduced fat cream cheese
Salt and pepper to taste
1 roma tomato, diced
1 avocado, diced
1/4 cup cilantro, minced
Preheat the oven to 375 degrees. Spray a mini muffin tin with cooking spray and place won ton skins in the tin. Heat a skillet on medium and spray with cooking spray. Roast corn, onion and bell pepper for about 5 minutes. Remove and place in a bowl. Mix in cream cheese and salt and pepper and divide equally among won ton skins. Bake about 15 minutes until skins begin to brown. Remove and top with tomato and avocado pieces and then top with cilantro. Enjoy!