Servings: 8 You’ll need: 1/2 lb. shrimp, peeled and deveined 2 tsp. lime juice 2 tsp. cumin powder 1 tsp. garlic powder 1 tsp. paprika powder 1/8 tsp. Cayenne powder 1 tsp. chili powder 1 tsp. garlic, minced 2 Tbsp. canola oil 1/4 red bell pepper, seeded and sliced 1/2 medium onion, halved and sliced 1 pkg. of 8 fajita size flour tortillas 8 tsp. 2% low fat Mexican blend cheese, shredded 8 tsp. fat free or lite sour cream 2 cups seasoned black beans, heated Salsa (optional) Guacamole (optional) Put shrimp in a mixing bowl and stir in lime juice, garlic powder, paprika, Cayenne and 1 tsp. cumin. Cover bowl, put into refrigerator and marinate for at least 2-3 hours or until ready to cook. Heat canola oil in a large frying pan on medium/high heat. Stir in red bell pepper slices and saute, while stirring about 3-4 minutes. Next add onions and saute, while stirring, for about 3-4 minutes, until onions become transparent. Add minced garlic and stir for another minute. Add marinated shrimp to veggie mixture, another tsp. of cumin, chili powder and cook, stirring continually, until shrimp is fully cooked, for about 5 minutes. Serve immediately at the table with a 1/4 cup size serving of heated seasoned black beans, 1 tsp. of shredded Mexican blend cheese, 1 tsp. fat free or lite sour cream, and optional salsa and /or guacamole and of course a side of kept warm serving of Spanish Rice too! Enjoy this delicious main dish…now a family favorite for a nice “sit-down” dinner with your family or friends tonight!
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Servings: 3-6 You’ll need: 2 cans tuna in water, thoroughly drained 1/4 cup Miracle Whip Light 1/4 cup sweet relish 1/4 cup chopped water chestnuts from 1/2 of canned, drained first 2 tsp. yellow mustard 1 tsp. paprika 1 tsp. garlic powder 1/2 tsp. onion powder 1 pinch Cayenne powder 6 slices whole wheat bread 3 Roma tomatoes, cored In a medium mixing bowl, thoroughly mix the first nine items, until well blended and set aside. Slice Roma tomatoes into halves and using a paring knife cut out inside, leaving the outside edges (making little bowls) and set aside. Dice the leftover Roma tomato “insides”. Using a spatula, top 3 slices of whole wheat bread with tuna, until about half is left in the bowl. Then put the diced Roma tomato “insides” on tuna and cover with the remaining slices of bread. Leave tuna sandwiches whole for 3 servings or slice into halves for six, either diagonally or cut-across. Next fill the Roma tomato “bowls” with the remaining tuna salad and serve with sandwiches . Serve with carrots and or celery. Enjoy! Karen’s Note: For added flavor – add a little bit more garlic powder, onion powder and for more spice add more Cayenne (sparingly) and paprika for more sweetness. Servings: 6-8 You’ll need: 1 lb. medium shrimp, thawed, peeled and deveined 4 tsp. lime juice 1 tsp. seasoned salt 1 tsp. garlic powder 1 pinch of cayenne powder Aluminum foil (optional) 6 large skewers Non-stick cooking spray Put shrimp into medium bowl. Add lime juice, seasoned salt, garlic and cayenne powders and toss with a large spatula to coat. Cover bowl and put into refrigerator for at least 1 hour. Cover grill aluminum foil, poked with several tiny holes or use a large indoor griddle. Spray cooking area with non-stick cooking spray. Pre-heat grill (using indirect method) or indoor griddle to 350 degrees F. Meanwhile, remove bowl of shrimp from fridge and begin skewering them into body and tail, until there is at least 8-10 shrimp per skewer (see picture above). On non-stick coated and preheated surface lay shrimp flat-side down and cook 4-5 minutes, until pink and then turn to cook another 3-4 minutes on the other side. Total cooking time be about 7-9 minutes. Karen’s Suggestion: Serve Grilled Shrimp Skewers on a large platter or cookie sheet or shrimp can be removed from skewers. Shrimp sauce or “cocktail” sauce is recommended to be either made fresh or store-bought for dipping. These Grilled Shrimp can either be served as an appetizer for a party or served along with a baked potato and steamed vegetable. Karen’s Note: These Grilled Shrimp can be stored in a covered container and refrigerated to serve chilled a day or two later or used in another recipe that calls for 1/2 pound shrimp. Try my delicious Karen’s Shrimp Fajitas recipe for saving time by saving the step to cook the shrimp! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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