SOUTH OF THE BORDER SHRIMP AND GRITS
This shrimp and grits can usually be made with on-hand ingredients. The best part...it's ready in under 30 minutes.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp and Grits Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
- Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
- Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.
Nutrition Facts : Calories 468.6 calories, Carbohydrate 39.7 g, Cholesterol 147.5 mg, Fat 22.3 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 12.3 g, Sodium 866.7 mg, Sugar 13.2 g
SOUTH O' THE BORDER PRAWN MASALA
Provided by Aarti Sequeira
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Remove the prawn heads. In a medium saucepot, bring the prawn heads, shells and 5 cups of water to a boil. Reduce the heat and simmer 20 minutes.
- Meanwhile, heat the oil in a large skillet over medium heat until shimmering. Add the onions, garlic, ginger, and jalapeno, and cook, stirring occasionally, until golden brown, about 8 to 10 minutes.
- While the vegetables cook, break the arbol chiles and ancho chile into pieces (remove the seeds, if you prefer less heat and spice), then grind in a spice grinder to a fine powder. Set aside.
- Crush the tomatoes with your hands.
- Add the turmeric, garam masala, and 2 teaspoons of the ground chile powder to the skillet. Reserve the remaining chile powder for another use. Saute the mixture for 30 seconds, then add the crushed tomatoes and 1/4 cup of the reserved tomato juice. Cook the mixture, stirring, until thickened and most of liquid is cooked out.
- Strain the prawn shells from the water and discard the shells. The water is now a prawn stock. Add 2 cups of the prawn stock to the tomato mixture and bring the mixture to a simmer. The remaining prawn stock can be cooled and frozen for future use. Simmer the tomato mixture, uncovered, for 10 minutes.
- Add the prawns to the skillet and cook, stirring gently, until just cooked through, about 4 minutes. Reduce the heat to low, then add the heavy cream and fresh dill. Let the mixture simmer, for 2 minutes more, stirring gently. Season with salt, and pepper, to taste. Serve the masala with warm naan.
OVER-THE-BORDER SHRIMP ENCHILADAS
These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. -Beverly O'Ferrall, Linkwood, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 417 calories, Fat 23g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 809mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
SOUTH OF THE BORDER SALAD
"Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad," recalls Paula Ishii of Ralston, Nebraska. "I usually have all the ingredients on hand, so I frequently take it to potlucks when I'm short on time."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 138 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 549mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
SOUTH OF THE BORDER SHRIMP
Make and share this South of the Border Shrimp recipe from Food.com.
Provided by Karen From Colorado
Categories Tex Mex
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Dry cleaned shrimp with paper towels.
- Heat butter in a large skillet over medium heat.
- Cook garlic in melted butter for 30 seconds.
- Add shrimp and cook 2 minutes more, stirring occasionally.
- Stir in the tequila, lime juice, salt and red pepper flakes.
- Cook 2 minutes more or until most of the liquid is gone and shrimp looks pink and glazed.
- Add cilantro, stirring over heat for a few more seconds.
- Serve over hot rice.
SOUTH OF THE BORDER SHRIMP
Another "California Sizzles" recipe. Have not tried it yet, but I like the idea of boiling the shrimp first and then covering it with a spicy, lemony marinade. It is served chilled after marinating in the refrigerator for at least 6 hours (not included in prep time). An easy and delicious appetizer.
Provided by DailyInspiration
Categories Lemon
Time 33m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil (salted if preferred). Add the shrimp and cook until pink, about 3 minutes. Transfer to a large bowl of ice water. Drain and place shrimp in a large bowl.
- In a medium-sized bowl, whisk together the next 9 ingredients. Pour some of the marinade over shrimp, gently tossing to coat.
- In a large shallow dish, layer shrimp, lemon slices and onion. Pour remaining marinade over shrimp. Cover and refrigerate at least 6 hours.
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