“If you don’t have time to do it right, when will you have time to do it over?” ~ John Wooden

I get so excited when I find simple recipes that don’t taste simple!

There are times I do not mind spending 1 hour + in the kitchen on one meal but I must admit, those times are getting fewer and fewer. The problem is that I miss all the goodness of those hours slaving away in the kitchen. So when I run across recipes that give me both yummy and quick – I’m sold!

Garlic Cilantro Shrimp

  • 1 cup fresh cilantro, chopped
  • 1 head of garlic, roasted (directions below)
  • Juice of 1 lime
  • 1 Tablespoon dry white wine
  • 4 Tablespoons olive oil, divided
  • 1 Tablespoons chili sauce
  • 2 tablespoons butter
  • 1 lb shrimp, peeled and deviened
  • salt and pepper
  • 3-4 cups jasmine rice, cooked

In a large bowl, combine roasted garlic (squish it out of the head of garlic), lime juice, wine, 3 tablespoons olive oil and chili sauce. Whisk until smooth.

Stir in cilantro, mix well.

Pat shrimp dry and season with salt and pepper.

In a medium skillet, heat 1 tablespoon olive oil and butter over medium high heat. Add shrimp and cook on both sides for 2-3 minutes each or until cooked through.

Remove from pan and stir into cilantro mixture until well coated.

Serve over Jasmine rice with garlic bread.

Roasted Garlic

Preheat oven to 400º. Trim the top off a head of garlic (leaving it intact). Place on a piece of foil and drizzle with olive oil. Wrap foil up around the garlic, place in baking dish and cook for 45 mins. Remove from oven and let cool. You then should be able to pick up garlic and squeeze it out the top of it’s shell.

-abp

Advertisements

“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.” ~ Voltaire

I love Mexican food! Who doesn’t like Mexican food?

If you don’t, seriously, I don’t trust you.

It’s un-American to not like Mexican food. Isn’t it like, right behind hamburgers and hotdogs??

(no offense to my non-mexican food loving friends)

The thing about Mexican food though – is it can kill a diet. All those never ending baskets of chips and salsa. Not to mention if you order cheese dip…….

Because of this, if I’m watching what I eat (aka on a diet), it’s best for me to avoid Mexican restaurants.

I have no will power.

And I know it.

So, the following recipe helps me indulge my cravings without totally blowing my calorie count.

Shrimp Tostadas with Black Bean Salsa

For the shrimp:

  • 1 lb shrimp peeled and deveined
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground chili powder
  • 1/4 teaspoon kosher salt

For the black bean salsa:

  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoon prepared chunky salsa (choose your heat level)
  • 1 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • 1 (15-ounce) can unsalted black beans, rinsed and drained

For the avocado topping:

  • 1/4 cup plain fat-free Greek yogurt
  • 1 teaspoon lime juice
  • 1 ripe peeled avocado
  • 1 cup chopped seeded tomato
  • garlic salt, to taste
  • pepper, to taste

Other:

  • 3 Tablespoons of olive oil
  • 8 corn tostadas
  • 4 lime wedges

Preheat oven to 300 degrees.

Arrange tostados on baking sheet.

Combine all shrimp ingredients in a bowl, let sit for 10 minutes.

In a separate bowl, mix together all the ingredients for the salsa, cover and refriderate. (this can be done ahead of time)

To prepare avocado topping, combine yogurt, juice, and avocado in a small bowl, mashing with a fork until smooth. Stir in tomato.

Put Tostados on baking dish and place in oven to warm

Heat oil in large pan to medium-high heat. Add shrimp and cook for around 6-7 minutes or until opaque/done.

Divide each topping (beans, shrimp, avocado) evenly over the 8 warmed tostadas. Serve with cracked pepper and a squeeze of lime.

The length of the ingredient list might throw you for a minute but this is actually a very simple recipe. Extremely tasty too!

Here are a couple things for you to take note:
1. The Black Bean Salsa makes this dish!
2. I prefer regular guacamole as opposed to this avocado spread – so you can make your own favorite guacamole or buy ready made.
3. These shrimp can be grilled on skewers for a little more flavor/color but I did not have any skewers when I made this.

-abp

20140624-195802-71882433.jpg