Want to prepare a quick dish for the holidays in no time? The answer is use Shrimp. Tacos are one option that come to mind and there are other unlimited ways to serve them. Today I am giving you some ideas for the upcoming holidays, when you will be hosting family and friends. I will also give you the main ingredient recipes for these dishes, shrimp and Pico de Gallo. You can also choose what dish you want to prepare from the following selections:
1. Shrimp as Hors d’oeuvres: Use them on top of ½ inch cucumber slices or crostini’s, easy finger food.
2. Shrimp as Appetizer: Using a small martini glass, add a couple of tbsps. of store bought (or your own) salsa or Pico de Gallo, sprinkle with chopped cilantro and add a baby fork and napkin on the side.
3. Seafood Tacos as an Entrée: One of my favorites choices, they are light, quick to prepare and super delicious. I am including the recipe.
Now make your selection and start planning for your holidays goodies.
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $12.14 or $6.07 per serving
Seafood Tacos as an Entrée:
6 Super Jumbo shrimp, clean (or use any size you prefer) ($3.00)
2 tsp. Angie’s Dry Seasoning (one for shrimp and 1 for the beans) (.50)
2 tbsp. Angie’s Basting Oil (1 to marinade/sauté the shrimp and 1 for the beans) (.65)
6 Corn Tortillas prepared according to the bag (.55)
½ Chopped Iceberg Lettuce divided in six portions (.60)
1 can of Goya black beans drained, rinsed and mashed with olive oil. (.99)
¾ cup of shredded Mexican cheese or Feta cheese (1.65)
2 Limes (.40)
Cilantro to garnishing (.15)
2 Avocados cut in cubes ($2.00)
B. Pico de Gallo Ingredients
2 Roma tomatoes (.50)
1 onion cut in slices (.30)
4 chopped garlic cloves (.20)
½ cup chopped cilantro (.25)
1 lime (for the juice) (.40)
Salt and pepper to taste
Clean the shrimp and season with Angie’s Dry Seasoning and Angie’s Basting Oil (see my links below).
Drain the black beans, rinse them, add 1 tsp. Angie’s Dry Seasoning, 1 tbsp. Angie’s Basting Oil and mash until soft. Set aside keeping them warm.
Chop the lettuce and cilantro, set aside.
Cut the avocado, set aside.
Prep the Pico de Gallo listed under Part B. Just cut all the ingredients in small bite size, season and refrigerate.
Prep the corn tortillas according to the bag.
Sauté the shrimp until golden.
To assemble, add a spoonful of mashed beans to a tortilla, some chopped lettuce, cheese to taste, 1 large shrimp, avocado and Pico de Gallo to-taste and fold.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
HACK: Serve with a Shirley Temple Margarita! Smile.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.