Coconut Shrimp Soup

This recipe happened by complete accident, but I am so glad it did!  I had planned on making shrimp soup, but realized I forgot to get half and half at the store.  So I made do with what I did have in the pantry.... coconut milk.  As it turns out, nothing could have complimented the shrimp more.  Plus I added a touch of lime juice that really pulled everything together.  I will definitely be making Coconut Shrimp Soup again!

Coconut Shrimp Soup:

Ingredients:
3 tbsp olive oil
1 lb. shrimp, peeled and deveined
1 small yellow onion, chopped fine
1 clove garlic, minced
1/2 cup roasted red peppers
1 bundle cilantro
1 14 oz. can diced tomatoes with green chilies
1 13.5 oz. can coconut milk
2 tbsp. sriracha
1 lime, juice
salt and pepper

Directions:
1.)  Heat the olive oil in a soup pot.  Add the onion, allowing it to become translucent.  Add the garlic and roasted red peppers and cook until heated through.

2.)  Add the tomatoes with the juice, shrimp, and cilantro to the pot and simmer until the shrimp is completely cooked through.

3.)  Pour in the coconut milk, sriracha, and lime juice, cooking until just heated through.  Season with salt and pepper as needed.

4.) Serve hot with fresh cilantro and a lime wedge.

Tex-Mex Egg Rolls and Cilantro Sauce

Previously, you saw a recipe for lasagna using egg roll wrappers rather than noodles.  This recipe piggybacks on that one, except this time I wanted to actually experiment with making egg rolls.  Unfortunately I didn't have typical ingredients on hand.  I did, however have leftover canned tomatoes and chilies from all my holiday salsa making and the staple of my pantry, black beans.  This recipe also stems from one I saw awhile back for party appetizers.  Nick and I are planning an engagement party that will feature several appetizers and this is a contender.  If you do decide to experiment with this recipe, do take a few extra minutes to make the cilantro dipping sauce... I promise it is worth it.

You'll need:
1 bag of whole grain brown rice
1 roll of Jimmy Dean hot sausage (browned)
1 15 oz. can black beans (drained and rinsed)
1 14.5 oz. can diced tomatoes with green chilies
2 cups shredded Jack Cheese
6 green onions, finely chopped
1 packet of taco seasoning
1 package egg roll wrappers (the package I used had 15 large wrappers.  For appetizers you could use wonton wrappers instead)
1 egg, beaten
Canola oil

Cook the rice according to the package instructions and brown the sausage in a skillet.  In a large bowl, combine the sausage, rice, black beans, tomatoes, cheese, green onions, and taco seasoning.

The filling for the Tex Mex Egg Rolls in my awesome new bowl.

Spoon about 1/3 cup of the mixture onto each egg roll wrapper as shown below.  Fold one corner to the middle, then the corresponding corner, until all corners meet in the middle.  Brush the top with egg and press down to seal the corners.

Putting the egg rolls together.

Pour canola oil into a skillet and allow the egg rolls to heat on each side for a couple of minutes.  You want them to be golden brown and crispy.  Place them on a cooling rack when finished.

For the Creamy Cilantro Sauce that will go perfectly with the egg rolls, pita chips, or tortilla chips, you will need:

2 10 oz. cans of diced tomatoes and chilies

1 8 oz. package of Neufchatel Cheese

3/4 cup sour cream

1 bundle of cilantro

3 cloves garlic, chopped

Place all of the ingredients in the food processor until smooth.  This stuff is the cilantro lovers dream.

Creamy Cilantro Dip

Tex Mex Egg Rolls with Creamy Cilantro Dip