Sometimes dreams come true. Craftsy has started an employee appreciation effort where they try to make random dreams come true. Someone had a dream to ride the zamboni at an Avalanche game, someone else a dream to learn to breakdance, and I had a dream to make my own cooking show episode. Obviously Craftsy has the production resources to make this happen, and I’m so grateful that they decided to spend those resources on me!
It was awesome. I got to see all the ins and outs of what goes into doing a cooking lesson on camera. Balancing looking at the camera and cooking, coming up with the right things to say (I winged it!), taking the right pauses before making no go back moves, only to mention a few – it was just so cool to be a part of.
While it’s definitely not perfect, I like to think it’s still pretty good for a first timer and that all these years of watching cooking shows finally came to some good use! So without further ado, my first cooking video… Shrimp Tacos with Mango Avocado Salsa and Cardamom Margaritas!
And some stills of behind the scenes and the set:
Shrimp Tacos with Avocado Mango Salsa
- 1 lb peeled devained shrimp
- 2 garlic cloves, minced
- 1/2 tsp Lowrey’s seasoning salt, or salt
- 1/4 tsp chili powder
- 1/4 tsp oregano
- 1/4 tsp cumin
- ground pepper to taste
- pinch cayenne pepper, to taste
- 1 large mango
- 1 avocado
- 1 jalapeño, minced
- 1/4 red onion, minced
- Juice of 1 lime
- Salt and pepper to taste
- 6 taco sized corn tortillas (corn/flour mix with jalapeños, if you can find them)
Mix shrimp with garlic and spices, making sure all shrimp are covered. Set aside to marinate while you make the salsa.
Salsa: Peel mango, remove fruit from the pith and chop it into 1/4 in.-1/2 in. pieces. Cut the avocado in half, remove the pit, score the fruit into 1/4 in.-1/2 in. pieces in the skin, then remove the fruit with a spoon. Mix the mango, avocado, jalapeño, onion and lime juice in a bowl. Season with salt and pepper to taste. Set aside salsa and cook shrimp.
Heat a couple of teaspoons of oil in a large pan over medium-high heat. When hot, lay the shrimp in the pan in one layer. Cook on one side for about 2-3 min until opaque half way through, curled and pink. Flip shrimp until just cooked through, about another 2-3 min.
If you have a gas stove, heat the tortillas over a flame, using tongs to continually rotate the tortilla. Heat on both sides. Another option is to head in the bottom of a dry pan until browned and heated through.
Cardamom Margaritas (makes two large margaritas)
- 3/4 cup tequilla
- 1/4 cup grapefruit juice
- 1/4 cup lime juice
- 1/4 cup cardamom simple syrup, recipe below
Combine all ingredients in a cocktail shaker with ice. Shake to cool ingredients. Distribute between two glasses with ice.
Cadamom simple syrup
- 1/4 cup sugar
- 1/4 cup water
- 2 tbsp cardamom pods, lightly crushed
Combine all ingredients in a sauce pan over medium-high heat. Stir to dissove sugar and continue to heat until simmering. Simmer for 2 minutes. Remove from heat and let cool to room temperature. Remove cardamom pods and seeds.