"'See now that I, even I, am he, and there is no god beside me; I kill and I make alive; I wound and I heal; and there is none that can deliver out of my hand. - Deuteronomy 32:39
4 c cleaned, tail off shrimp, season and set aside
Seasoning for Shrimp
1 1/2 t Ancho chili powder
1 t Garlic granules
1 1/2 t Toasted cumin
Pinch red pepper flakes
Mix spices and sprinkle on shrimp.
Oil for sautéing
Sauté shrimp quickly in hot oil. 2 1/2 minutes each side. Do not over cook. They will resemble grilled shrimp.
Black Bean Corn Salsa
3 ears fresh corn, microwave, shaved
1 can black beans, drained and rinsed
1 tomato, chopped
1/2 red onion, diced
1 tiny lime, juiced
1/2 t Garlic
1 t Fresh Spice mix, cilantro, sage, sweet basil, Rosemary, oregano
Mix together, cover, set aside.
Sweet Herb Rice
2 c cooked rice, done according to box directions and set aside
1 t Fresh Spice mix, cilantro, sage, sweet basil, Rosemary, oregano
1 tiny lime, juiced
1 T sugar
Smoked Salt and pepper
After rice is slightly cooled, salt/pepper, add herbs, lime juice and sugar.
Toppings
Sliced avocado, cheese and sour cream
To serve place rice on bottom of bowl, then using a third measure scheme add the shrimp, avocado, and salsa, topping with cheese and sour cream.
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