Posts tagged ‘cotija’

January 10, 2010

Spicy Shrimp

SPICY!
Still on my healthy food kick I saw this recipe made on Food Network last weekend so it landed on my dinner list last week. It’s both fast and healthy.  I will make it again but with a more mild chilie – no way Eyden would eat this too spicy. But it is very good! I have a new found favorite rice to go along with – basmati rice. It has more flavor than regular white rice and it’s grain is thinner.

Shrimp and Marinade

Adapted from Food Network recipe from Ask Aida for Shrimp Piri Piri

1lb large shrimp
¼ of a Turkey kielbasa, thinly sliced
2 serrano chilies (I will try 1 jalepeno next time)
4 cloves garlic
1 T paprika
¼ c. lime juice
1 T red wine vinegar
1/3 c olive oil
Salt
1/3 c chopped cilantro
lime wedges
cotija cheese
Basmati Rice (cooked)

ROAST serrano chilies at 500° degrees 10-15 minutes until skin is blackened. Remove skin (allow to steam 5 minutes in a plastic bag then remove skin), seeds, and steams.  Combine chilies, garlic, paprika, lime juice, vinegar in a blender about 1 minute. Add olive oil slowly in a stream until marinade thoroughly incorporated.

COMBINE peeled and cleaned shrimp and kielbasa and marinade in bowl for 20 minutes.

HEAT cast iron skillet, add shrimp (in batches if necessary) until shrimp is white with a few brown spots and curled and sausage is cooked.

PLACE atop rice, top with cilantro, lime wedge, and cotija cheese.

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December 15, 2009

2nd Round: Cuban Braised Beef Enchiladas

I had left over shreeded beef from the Slowcooker Cuban Beef and had some Green Sauce in my freezer. This was a fast weeknight dinner! I got home late from work tonight and still got to eat within a half hour of arriving home. HEY! 30-Minute Meal…(ha ha ha).

Left over Beef from Cuban Braised Beef
1 package corn tortillas (I found these handmade style corn tortillas – La Tortilla Factory they don’t crack! Savemart carries them.)
Tomatillo Sauce (or your favorite green sauce)
1 avocado
chopped cilantro (for garnish)
cotija cheese (for garnish)
lime wedges (for garnish)

Preheat oven 400 degrees.

Heat the tortillas according to the package directions so they become pliable. Top tortillas with the shredded beef and veggies, and roll tortilla. Place in a pan sprayed with cooking spray.

Top the enchiladas with green sauce. Cook for 20 minutes until sauce is bubbling and beef is hot.

Top with crumbled cotija (my favorite mmmm), cilantro, and squeeze of lime!