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Taco night: Shrimp with pineapple salsa

26 Jun

In anticipation of moving to Kansas (Kansas!) in a few weeks, Zach and I hosted one last charity dinner at his place here in Steamboat. On the menu: tacos, other stuff, tacos, beer, and brownie sundaes. Read on for the recipe, as well as an extremely flattering action shot of Zach marinating shrimp.

We’ll be splitting the proceeds from the past few months among a few nonprofits in Steamboat Springs: Lift-Up of Routt County, Advocates Building Peaceful Communities, and Horizons Specialized Services. Great organizations with great causes. Thanks to everyone who cooked food, ate food, hung out, donated, and generally participated in the charity dinner group during the past few years. It’s been a lot of fun. Hopefully it will keep on going (which is, of course, not intended to put pressure on anyone –> which is, of course, a lie.).

First up from last night’s recipes, chili lime shrimp with pineapple salsa (good on toasted corn tortillas with lime-zested sour cream, but pictured here on a plate, with no garnish — might have forgotten to take pictures every time I was actually planning to eat it).

Shrimp with pineapple salsa

Chili lime shrimp

1 bag small shrimp (50-60 per bag)

Juice of two limes

Chili powder

Garlic, roughly chopped

Cayenne pepper

Salt and black pepper

2 jalapenos, diced (seeded for less heat)

1) Defrost and peel shrimp, put in a large plastic zip bag.

2) Add lime juice, chili powder, chopped garlic, cayenne, salt and black pepper.

3) Shake the bag (see picture below for most effective procedure, demonstrated by Zach, expert shaker of shrimp). Marinate in the fridge for a few hours.

4) Cook shrimp over medium-high heat until pink and cooked through.

Pineapple salsa

1/2 fresh pineapple, peeled, cored and diced

1 orange, peeled, segmented and diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 jalapeno, seeded, sliced and sauteed

Salt, to taste

1) Cook the jalapeno over medium heat with a little oil and salt. Remove from heat when soft.

2) In a large bowl, combine the diced pineapple, peppers and orange. Add the cooked jalapeno. Season with salt to taste. Refrigerate for a few hours before serving, to blend the flavors. Serve with anything; in this case, shrimp tacos.


Here’s the idea

9 Jan

About a year ago, we heard a news story that sounded like something we could do. In small, journalist- and intern-occupied apartments in Washington, D.C., friends were getting together for a dinner club with a cause. Each week, they’d choose a place to have dinner, choose a theme, and cook up a tasty mess of food. And each week, they’d throw a few dollars into a pot. After a few months, the money in the pot went to a local charity.

In Steamboat Springs, Colo., we’ve been happily stealing that idea since winter 2010.

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