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Nikki Dinki's Seafood Recipes

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Nikki Dinki's Seafood Recipes


August 30, 2018

Shrimp Tacos with Jicama Taco Shells + Pineapple Avocado Salsa
Serves 4; makes 8 small tacos

Pineapple Avocado Salsa

1½ cup finely chopped pineapple
1 avocado, finely chopped (about 1 cup)
1 red pepper, finely chopped (about ½ cup)
Juice of half a lime
2 teaspoons finely chopped cilantro
1 teaspoon kosher salt

Shrimp Tacos with Jicama Taco Shells

½ cup sour cream
Zest of 1 lime
1 tablespoon chipotle puree *see note
2 teaspoons kosher salt
One-1½ pound jicama, about 4-5 inches wide
3 tablespoons olive oil
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
16-20 large/extra large shrimp (about ¾ to 1 pound)
Pineapple Avocado Salsa
Cilantro, for a garnish

Pineapple Avocado Salsa

In a large bowl, combine the pineapple, avocado, red pepper, lime juice, cilantro, and salt. Mix together and set aside.

Shrimp Tacos with Jicama Taco Shells

1. In a small bowl, combine the sour cream, lime zest, chipotle puree, and 1½ teaspoons of the salt. Mix together and set aside.

2. Peel the jicama and cut it in half widthwise, creating two circular pieces. Place one of the halves on a mandolin cut-side down and set the mandolin for about 1/12 inch-thick slices (You should set the dial between ⅛ and 1/16, but closer to the 1/16 mark.). Your slices should be thin enough to bend without breaking, but thick enough to hold the filling. Also, if the jicama is too big for your mandolin, trim one of the sides until it fits. After slicing the jicama, you should have about 20 “taco shells” (the extras can be saved for up to a week in the fridge). Discard the ends or use for another purpose.

3. Heat a large skillet over medium heat and add the oil, cumin, paprika, garlic powder, and the remaining ½ teaspoon of the salt. Cook the spices for 1 minute, then add the shrimp and cook it until it is pink and cooked through—about 2-3 minutes. Note: You can cut the shrimp in half prior to cooking if you prefer; the smaller the shrimp, the better they fit into the jicama taco shell, which also makes the taco a little easier to eat.

4. Place the jicama shells on plates and sprinkle each with a touch of salt. Next top with the sour cream mixture, then the shrimp, and finally the Pineapple Avocado Salsa. Garnish with extra cilantro if desired.

Blooming Tomato
Makes 1 salad; serves 1

1 bacon strip
1 large tomato
Pinch kosher salt
Pinch ground black pepper
2 tablespoons Caesar dressing
1 cup shredded romaine lettuce
1oz crab meat
¼ cup croutons, cut into small pieces

1. Heat a small nonstick skillet over medium heat. Add the bacon and cook until crisp—6 to 7 minutes, turning once. Then transfer the bacon to a paper towel to drain.

2. While the bacon cooks, remove the tomato’s stem (if there is one) and place it stem-side-up on a cutting board. Then cut the tomato into 8 wedges making all of your cuts on the stem side and leaving the bottom intact (first cut the tomato in half one way without cutting all the way through, then cut it in half the other way without cutting all the way through, and finally cut each quarter in half without cutting all the way through—for 8 even wedges).

3. Next, sprinkle the cut tomato with the salt and pepper to taste. Drizzle the dressing over the tomato, fill it with the shredded lettuce, crab and top it with the croutons. Finally, when the bacon has finished cooking, remove it from the pan, crumble it over the blooming tomato, and serve with a little extra dressing if desired.

Celeriac + Lobster Rolls Topped with Fennel + Apple Slaw
Makes 4 sandwiches

Fennel + Apple Slaw

1 small fennel bulb, very thinly sliced (about 1½ cups)
1 Red Delicious apple, cut into long, thin strips
1 jalapeño chile or Fresno chile, seeds and ribs removed, minced
Juice of 1 lemon
Juice of ½ orange
½ teaspoon kosher salt

Fennel + Apple Slaw

Mix the fennel, apples, jalapeño, lemon juice, orange juice, and salt in a large bowl, stirring until well combined. Set aside on the countertop to let the fennel and apples soften while you prepare the rest of the sandwich.

Basil + Lemon Aioli

1 large egg yolk
1 teaspoon Dijon mustard
1 small garlic clove
1 tablespoon white wine vinegar
1 teaspoon kosher salt
Finely grated zest of ½ lemon
Juice of 1 lemon
½ cup vegetable oil
¼ cup coarsely chopped fresh basil leaves


Add the egg yolk, mustard, and garlic to a blender and blend on high for 10 seconds. Add the vinegar, salt, lemon zest, and lemon juice and blend again for 10 seconds. With the blender running, very slowly drizzle in the oil, starting with a few drops at a time. After you have added 2 to 4 tablespoons of oil and the aioli has emulsified and you see no separation, you can add the remaining oil in a faster stream as the blender continues to run. Scrape the thickened aioli into a small bowl and stir in the basil. Set aside.

Celeriac + Lobster Rolls

1 tablespoon olive oil
1 celeriac (1½ to 2 pounds), peeled and cut into ¼-inch cubes
1 teaspoon kosher salt
2 tablespoons unsalted butter
4 split-top hot dog rolls
9 ounces fresh lobster meat (equivalent to one 3-pound lobster), coarsely chopped

Celeriac + Lobster Rolls

1. Heat the oil in a large skillet over medium-high heat. Stir in the celeriac, sprinkle with the salt, and stir again. Cook until the celeriac is tender and browned on all sides, 10 to 12 minutes.

2. Meanwhile, melt the butter in a second large skillet or a griddle over medium heat. Add the rolls and cook until browned on the sides, 2 to 4 minutes.

3. As soon as the celeriac is cooked, reduce the heat to low and stir the lobster into the skillet. Cook until warmed through, 2 to 3 minutes. Remove the skillet from the heat. Add the aioli and stir until well combined.

4. Spoon the lobster mixture into the rolls, dividing it equally. Top each roll with one-quarter of the slaw.

Keep It Simple
• If you’re not in the mood to make your own aioli, skip it and use ¾ cup mayonnaise instead, adding the basil, a squeeze of lemon juice and a little grated garlic.

• Fennel has a nice licorice flavor, but can be replaced with a small red onion or cabbage in a pinch. If you have some tarragon on hand add it when using these substitutes.

• Go ahead, make the slaw in advance. You’ll get a jump on the prep and the longer it sits, the better it gets.

• For simpler slaw use, ¼ teaspoon crushed red pepper flakes instead of the hot pepper, and just lemon juice instead of both juices.

• Make this a meal a bit more accessible by substituting shrimp for the lobster. Or for a different take on things, chopped chicken breast makes for one heck of a tasty sandwich, too!



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