It’s been a while since I got any kind of a break. Now with this unique situation in the world. I have been able to catch up to things that I have been meaning to do but either did not feel like doing or was too busy to do it. I’ve stocked up the house with at least a month worth of food. I finally started looking for new recipes to make something with whatever I have. I came across this one. I ended up eating it with polau that was leftover and later on cooked some pasta and threw this in to mix it up and I was so surprised with the versatility that this offers. Here is the recipe, if you have the ingredients, give this a try.
- Avocado (large, pitted) – 1
- unsalted butter (room temperature) – 1/2 stick
- 1 bunch fresh cilantro (leaves and tender stems)
- Garlic (minced) – 2 cloves
- Fresh lime juice (1-2 large limes, to taste) – 3 tablespoons
- salt (to taste)
- hot sauce (to taste)
- Olive oil – 2 tablespoons
- freshly ground black pepper (to taste)
- Shrimp (jumbo, 12-20 ct, peeled and deveined) – 1 pound
- Combine avocado, butter, cilantro, garlic and lime juice in a food processor. Process until smooth. Season with salt to taste and add lime juice as needed. Set aside.
- Heat olive oil over medium-high heat in a cast iron skillet. Season shrimp with salt and black pepper.
- Place shrimp in the skillet and cook 1-2 minutes per side or until translucent and firm.
- Add butter to the skillet and melt over the shrimp. Serve immediately with lime wedges.
This was my first girls trip ever. I had to live up to my cooking expectations from my girls. The pressure was on, we have been going in circles trying to come up with a simple dish that didn’t involve too many ingredients. All of a sudden I spotted this beautiful big juicy mango and something in my head just seemed to feel right. We picked up the mango and everything else that was needed. Both of my friends enjoyed it so much that I had to put this up on the blog. Here is the recipe for both, Lisa and Shannon 🙂
- Vegetable oil cooking spray
- Baby spinach – 8 cups
- Couscous – 1 cup
- 1 pound medium shrimp, shelled and deveined
- Chopped fresh cilantro, divided – 1/2 cup
- Extra-virgin olive oil 1 Tbs
- Salt, divided – 3/4 tsp
- 1 large mango, peeled and diced
- 1 medium avocado, diced
- 1 medium tomato, diced
- Mushrooms – 1 cup
- Chopped red onion – 1/4 cup
- 1/2 jalapeño chili, seeded and finely chopped
- Fresh lime juice – 1Tbs
I did not have a grill out there, so I cooked everything on the stove top. If you want to use your grill. Please follow the recipe below.
- Place 2 cups spinach and the mushrooms in a pan and cook well.
- On a saucepan combine couscous with 1/4 cup water. Cook it following the directions on the packet.
- Combine shrimp, 1/4 cup cilantro, oil, and 1/2 teaspoon salt in another pan, after that is cooked mix the shrimp with the cooked spinach and simmer them for 3-4 minutes.
- Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl.
- Place the couscous on a serving dish, top it off with the mango salsa and the cooked spinach and shrimp on top.
I have yet to discover what makes me happy. The discovery of new things in life that can bring arrays of emotions are endless. It is almost impossible to list every single thing that can or cannot make me happy. But most importantly in accordance to the social media outlet. The way people treat me depends on how happy I will be for that particular moment of interaction. One thing I know that makes me happy which is independent of any kind of human interaction would be cooking. Cooking in my own solace and privacy.
- Water – 2 1/4 Cups
- Grit quick (dry quick cooking grits, not instant) – 2/3 cup
- kosher salt – 1 1/4 Tsp
- Milk – 1/2 cup
- Butter (divided) – 3 tbs
- Olive oil – 1 tbs
- Dried oregano – 1/4 Tsp
- Crushed red pepper flakes – 1 pinch
- Lemon (juiced) – 1
- Hot sauce – 3 tbs
- Kosher salt – 1/4 Tsp
- Medium shrimp (peeled and deveined) – 12 ounces
- Combine water, grits, and salt in a medium saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes. Stir in milk and 1 tablespoon butter. Continue cooking an additional 1 to 2 minutes or until thickened.
- Combine remaining butter and next 6 ingredients (through salt) in a large non-stick skillet; bring to a boil. Add shrimp, and cook 3 to 5 minutes, stirring occasionally, or until shrimp are done.