Shrimp Enchiladas

I hope you all enjoy this dish as much as we do!

This recipe makes about 24 shrimp enchiladas. Helpful tip, make your green enchilada sauce ahead of time. 

Ingredients:

(Filling)

2 lbs peel and deveined shrimp

1 jalapeño (seeded)

1/2 Italian zucchini 

1 Roma tomato 

1 red bell pepper

1 cup diced onion

24 tortillas 

Mexican blend shredded cheese

Queso fresco

Cilantro

Green Enchilada sauce from previous post!

Begin by cleaning, peeling and deveining shrimp. I used medium shrimp to leave them whole. 

Dice all vegetables set aside.

In a large sauté pan, add 2 tbsp oil and shrimp. Season shrimp with 1 tsp salt and 1/4 tsp old bay seasoning. Cook about 4 minutes until shrimp turn pink. Remove from pan.

Set cooked shrimp aside. 

Add in 1 tbsp oil and vegetables, season with salt and pepper.

 Cook about 5-7 minutes until bell pepper slightly softens. 

Add cooked shrimp back in, turning heat off and tasting for seasoning. Adjust if needed. Set aside. 

Now that your filling is made, green sauce is warmed through, combine Shredded Mexican cheese blend with 1/2 of the queso fresco in a bowl. 

Fry the tortillas, about 30 to 1 minute per side.

Pre heat oven at 350.

Now to assemble the enchiladas, dip tortilla into green sauce, place on a clean plate, spoon in shrimp mixture (I used about 6-7 shrimp per tortilla) add cheese blend and roll up. Place rolled enchiladas in a oven dish. 

To your baking dish full of delicious enchiladas, add remaining queso fresco on top. I personally do not like my enchiladas covered in melted cheese. Especially seafood enchiladas, I want to taste the filling and queso fresco really compliments it without overpowering.

Bake in the oven for 15 mins until cheese melts and enchiladas warm through. Remove and garnish with fresh cilantro. 

Serve immediately. I top each with any leftover shrimp so your guest know what’s inside. 

Enjoy!!

Shrimp Cocktail

Ingredients:

2 lbs shrimp (clean, peeled and deveined) 

2 large cucumbers

2 tomatoes 

1 small onion (red or white)

1 bunch cilantro 

Clamato juice (About 16oz) 

3 tbsp ketchup 

2/3 lines

Salt and pepper to taste 

Jalapeño optional 

1 avocado for garnish 

Serve with Corn tostadas 

Boil water in a large pot, bring to a boil add 1tsp old bay seasoning, add cleaned shrimp (tails off) into boiling water. Cook 2 minutes, remove from water and allow to cool completely. Chop all veggies into a small dice and combine in a large bowl. 

The next step is personal preference, you can leave your shrimp whole or chop into thirds. 

Add cooled shrimp into veggie mix, lime juice, ketchup and enough Clamato juice to cover the shrimp & veggies. 

Enjoy immediately or cool until ready to eat. 

This is the perfect summer dish, or appetizer. 

Hope you enjoy my take as there are many ways to 

prepare this Classic dish.

Taste to adjust seasoning and you’re done.

 Enjoy with saltin crackers or tostadas! 

Roasted Veggie & Shrimp Linguine

This "experimental" dish just came to be one afternoon.. & man was it delicious! It worked, the ingredients married one another & not to mention it was pretty simple to execute. Hope you enjoy!

RECIPE:

1 lb. linguine pasta

2 cloves of garlic (thinly sliced)

3 garlic cloves (minced)

2 lbs shrimp

1 red bell pepper (quartered)

1 yellow bell pepper (quartered)

2 zucchini's (quartered)

1 pkg. of cherry tomatoes (halved)

1 red onion (sliced into chucks)

Parsley (chopped)

Parmesan cheese

Preheat oven at 400.

Place all veggies on a baking sheet & drizzle with olive oil, salt & pepper. Add sliced garlic on top & mix to combine seasonings. Roast at 400 degrees for 25 minutes or until veggies are slightly tender. Next place shrimp on a baking sheet, add olive oil, paprika, salt, pepper, garlic (minced). Place in the oven during last 10 minutes before the veggies are done. Make sure shrimp is placed on the top rack.

Meanwhile, cook pasta accordingly, drain & set aside. (Reserve 1/4 pasta water)

Prepare a large mixing bowl or pot to combine all ingredients.

Take both veggies & shrimp out of the oven. Add to pasta, along with the reserved water & combine.

 Finish with parsley & your desired amount of Parmesan cheese. 

Serve!!!

This meal may require a ton of dishes, but the actual preparation is simple! Don't be intimated! 

Let someone else wash the dishes!!

ENJOY!!

Tequila Shrimp Tacos

Begin by making your Mexican slaw...click the link below for recipe!
http://shesohungry.blogspot.com/2012/11/cabbage-slaw-latin-style.html 

These tacos consist of 2 ingredients I LOVE LOOVE LOVE! 

SHRIMP & TEQUILA!!

I've come across recipes for tequila shrimp tacos before, but I wanted something fast & easy.
SO.. This is what I came up with..

RECIPE

1 lb. medium shrimp (peeled & deveined)

1-2 shots of tequila

1 garlic clove (minced)

1 TB butter

Salt & Pepper

Heat up a large skillet... add some grape seed oil & garlic. Saute for about 1 min. & add shrimp!
Season with 1/2 TB of salt & pepper

Cook until shrimp have turned pink & liquids have adsorbed.

Bring your favorite tequila & take a shot yourself! Why not! (or not) haha.

Stand back & add a shot of tequila (heat should be high)

Once tequila is adsorbed, add 1 tb of butter & another shot if you enjoy a stronger tequila taste.

Once shrimp has slightly caramelized. Turn heat off & your done!

 

 Warm up a few tortillas... Add your Mexican slaw, top with shrimp & your favorite spicy salsa!

 

ENJOY!!

EASY Shrimp & Pasta

1 box thin spaghetti
1 lb. shrimp (tails on) * fresh or frozen
5-6 cloves of garlic
Zest of one lemon
1/2 - 1 cup reserved pasta cooking water
Hand full of parsley
1 tablespoon butter
2 tablespoons olive oil (or coat the bottom of your pan)
Salt and Pepper
lots of Parmesan cheese

Directions:
1.Cook pasta accordingly
2.Meanwhile warm up large skillet (big enough for shrimp and cooked pasta), coat bottom with olive oil and butter.
3. Sauté garlic (1 to 2mins)
4. Add shrimp, season with salt and pepper; add lemon zest (cook until pink)
** Shrimp let off lots of liquid and that becomes the sauce ;)
(Don't strain pasta without reserving some pasta water)
5. Add in pasta straight from cooking water and don't forget to add 1/2 - 1 cup of pasta cooking water.
6.Combine pasta with shrimp, add about 1 cup Parmesan cheese, and parsley
** taste at this point and season if necessary :)

Serve immediately and sprinkle cheese on each plate..
& your DONE!


DELICIOUS facts:

Other pasta opinions: linguine or regular spaghetti (most pasta's work well in this dish)

* For a fancy taste add in 1/2 of white wine 2mins after adding shrimp, its delish. ( that also means you'll need less pasta cooking water)
*  I often buy frozen shrimp and add those straight to the pan when there's no time to defrost.
Substitute parsley for Thyme or Lemon Thyme, I feel it’s even better. (different herbs, bring out different tastes).

Lastly, this is my all time "go-to" SUPER FAST meal!
** Serve along side a simple salad ( takes the guilt away ;)..)

(I'm planning on making Shrimp Scampi next time, that post will include detailed pictures)