Shrimp is Fabulous :-)

We're on a shrimp kick over here! Are you looking for a recipe that is... super fresh, super easy, super healthy, AND super tasty? These shrimp tacos were so yummy and so fast to put together. Chipotle Shrimp Taco with Avocado Salsa Verde

Prep Time: 30 min
Cook Time: 10 min
Level: Easy
Serves: 4 servings

Ingredients
Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped (OR 2-3 Roma tomatoes)
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. (My Vita-Mix on a low setting worked perfect for this). Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Copyright 2005 Television Food Network

Avocado Salsa (SO yummy to dip tortilla chips in too)

Shrimp after being grilled...

Ta-da! We put Cafe Rio Ranch on top of ours too. Sooo good.

(Grilling the corn tortillas makes them taste so yummy so don't forget that part!)

Here's another yummy shrimp recipe that we have enjoyed- super easy and versatile...

Roasted Shrimp

Heat Oven to 400

Place thawed shrimp on cookie sheet

Drizzle with 1-2 TBS olive oil

Sprinkle with Kosher Salt and Fresh Ground Pepper

Cook for 6-10 minutes, depending on how much shrimp you are cooking.

Serve with cocktail sauce

or as Gerron's favorite appetizer:

Slice Pepper Jack Cheese in small squares

Put on Ritz crackers

Dip shrimp in cocktail sauce and place on top of cheese/cracker.

Serve.

YUM!

*I usually buy my shrimp from the Costco freezer section- Raw, peeled, tail on, 31-40 count.

3 New Fabulous Recipes :-)

Ok! I think something is wrong with me. Instead of rotating through the same yummy meals... or going through my cookbook and cooking meals I have forgotten about that are yummy... I am ALWAYS looking for new recipes and trying new recipes! Last week was a little out of control- I tried 3 in one week. Seriously, should I be worried about myself?!? ha ha! Two of them were highly recommended and one just looked good. So anyways, here they are...

Orzo with Roasted Veggies

This recipe was given to me by Ashlee- I went to her house and she was baking it up and it smelled SOO yummy- I had to have the recipe! She got it from Barefoot Contessa off the Food Network. If you like feta cheese, pine nuts, and lots of veggies, you will love this recipe. Ger and I both loved it! Get the recipe here.

And I learned something new too- how to julienne basil leaves! Roll them up and then slice them to make long thin strips. :-) NOTE: I would half the oil- both times you add it... but that's just my opinion. I need to try it halved first I guess before I recommend it. AND I would cook the veggies for 1/2 the time- maybe mine just cooked up fast... I just didn't want them too soggy! Also, Ashlee and I substituted zucchini or squash for the Eggplant. AND I love way more veggies than pasta, so I added less Orzo.

Chicken Fajita Tostadas

This recipe came from Susie! and YUMMY! Loved loved it. I really didn't think it sounded all that fabulous, but the roasting gives it so much flavor. Definitely a keeper recipe. She got it from Martha's Everyday Food Magazine. As you can see, I didn't do the tostada part... we just used Costco's tortillas that you cook up yourself. And of course added some fresh salsa, homemade Cafe Rio Ranch, Cilantro Lime Rice, and cheese!

2 medium onions, thinly sliced
2 bell peppers, thinly sliced
1 box frozen corn (10 oz)
1 cup fresh salsa
2 TBS Olive Oil
Coarse salt and pepper
2 cups cooked/shredded chicken breast
4 corn tortillas
½ cup shredded sharp cheddar
Cilantro Lime Rice

Preheat Oven to 450. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, ¼ cup salsa, and 1 TBS oil. Season with Salt and pepper.
Roast, tossing ocasionaly until veggies are tender and lightly browned, 15-20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 min or more. Transfer chicken and veggie mixture to a serving bowl. Discard foil.
Arrange tortillas on sheet. Dividing evenly, brush with remaining 1 TBS oil; top with cheese. Bake until edges are golden and cheese is melted, 5-8 minutes.
Divinding evenly, top tortillas with chicken and veggie mixture and remaining salsa. Serve with Cilantro Lime Rice, if desired.

Cilantro Lime Rice
1 cup long grain white rice
C oarse salt
½ cup fresh cilantro
2 TBS fresh lime juice
1 TBS olive oil
1 garlic clove
In a medium saucepan, bring 1 ½ cups water to a boil. Add rice and ¼ tsp salt; cover. Reduce to a simmer. Cook until water is absorved and rice is just tender, 16-18 minutes.
Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 TBS water. Blend until smooth. Stir into cooked rice. Fluff with fork.

Penne with Shrimp, Feta, and Spring VeggiesThis recipe also came out of Martha's Everyday Food Magazine. (It's that little mini-purse-sized-food magazine you have probably seen around!) We LOVED it too! I always half the pasta in recipes like this because I like more veggies. And I always love a good healthy shrimp dish- it adds variety to our chicken meals!

Coarse salt and ground pepper
12 oz penne rigate
1 lb. asparagus, trimmed, cut into 1 inch lengths
1 lb. shrimp, peeled/deveined, thawed
8 oz. snow peas, trimmed and halved on diagonal
3 TBS EVOO
2 TBS fresh lemon juice
2 garlic cloves minced
1 cup crumbled feta (4 oz)
¼ cup thinly sliced fresh mint leaves (I didn't add these?!?)

Cook penne 4 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve ½ cup pasta water, drain pasta mixture and return to pot.
To pasta mixture add oil, lemon juice, garlic, and ¼ cup preserved pasta water. Season with salt and pepper and toss to combine. Gently mix in feta and mint. Adjust to desired consistency with some pasta water as needed. Serve immediately.

We LOVE Macaroni Grills yummy foccacia bread. I have tried several times to make it and it just hasn't turned out the same. Well, Fresh and Easy now has breads in their refrigerator section!!! We picked up some of their Foccacia Bread and look how yummy! The kids were BEGGGING for more. In fact, Ger got home late and got a little piece, but was lucky I had saved him any at all! They keep asking for it so I need to go back and get some... Also they have wheat and white pizza dough- this is great for french bread or obviously homemade pizzas, which the kids love making themselves. Look what a good job they did!
While you are at Fresh and Easy pick up some of their brand name OJ- yummy! We like it better than Naked and it's cheaper which is nice. AND their Granola is what keeps us going back too- the Almond and Maple Pecan are both so good. I also love their washed veggies... let me know what you love there!