Mexi-Lime-Cilantro Rice with Shrimp

Sometimes I run low on ingredients. I know it seems weird if you’ve even seen my shopping lists… but I only go shopping every 2 weeks (Unless I poorly plan and run out of an essential like butter or milk). So, towards the end of the two weeks, if I have been cooking outside of my meal plan… I don’t always have all of the ingredients for my meal plan! AH! That happened last week and I had to go scrounging on pinterest for a recipe that had shrimp and rice… that wasn’t something I’d made a million times. I found this recipe: Cilantro Lime Black Bean Rice and Shrimp . I of course made my alterations and made my own recipe out of it, especially because I have a food blog… you gotta change at least 3 things to make it your own! The plus side? It took me less than 30 minutes to make! Give this one a try, and ENJOY! You can even make it less or more spicy, to your taste. Throw some jalapenos in there if you want!

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Ingredients

Shrimp
    • 2 tablespoons olive oil
    • 1 pound raw, frozen (wild caught) shrimp, peeled and deveined
    • 1/2 tsp garlic powder
    • 1/4 teaspoon salt
    • 1/4 fresh cracked pepper
Rice
  • 1 cup of water
  • 1/2 cup uncooked basmati rice (depending on how many people you’re going to serve. Adjust according to amount of people you’re cooking for. This is for 4 people. Remember, if you increase amount of rice, also increase amount of water!! 2 parts water to 1 part rice)
  • 1/4 teaspoon salt
  • 2 tablespoons lime juice, freshly squeezed + extra
  • 1 can (15 oz) black beans, rinsed, drained
  • 1/2 cup fresh cilantro, chopped + extra

Remaining Ingredients

  • 1/2 cup frozen corn
  • 1 ripe avocado diced
  • 1/2 can fire roasted diced tomatoes with green chilis
  • 1/4 chopped sweet onion
  • 1/4 tsp minced garlic
  • diced bell pepper (I used red)
  • 1 TB butter

 

Instructions

Rice
  1. Start this first!! Rinse the rice well either in a bowl or in a mesh colander until the water runs clear. Then put into a rice cooker, or a sauce pan and cook according to directions on package. Once rice is done and completely cooked, pour into a mixing bowl.
  2. Mix in the lime juice, salt and cilantro and set aside.
Shrimp
    1. Preheat oven to 400 degrees F.
    2. Line pan with parchment paper or aluminum foil.
    3. Drizzle shrimp with olive oil and sprinkle all of the seasonings evenly over the top.
    4. Dollop the butter over the tops of some of the shrimp.
    5. Bake at 400 for 12-15 minutes or until cooked through, circled up tightly and no longer transparent in the middle. (Depending on size of shrimp. I usually use medium to jumbo shrimp).

Rice Skillet Mixture

  1. Add the butter, black beans, onions, diced bell pepepr, and corn into the skillet. Sautee until the onions are translucent and add the salt, pepper, garlic and the 1/2 can of diced tomatoes with green chilis. Pour in the cilantro lime rice and stir to properly combine. Sprinkle in the fresh cilantro and top with the shrimp once cooked. Garnish with more cilantro and a bit of avocado!

ENJOY!!!!

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And now, for the song of the day:

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Spicy Beans and Rice with Kielbasa

My husband, who has a love of all things Mexican/spicy/taco related… LOVES beans and rice. Especially red beans and rice. I, personally, am kind of picky when it comes to beans. I’m all about a certain texture. Some  beans have a “weirder” texture than others. Black beans are ones that I actually like/tolerate better than others. SO… when I decided to make this dish, I had to swap out a few ingredients… and then I spiced it up a bit! Usually rice and beans is quite mild, but I thought… let’s make it a bit spicy for my hubby! It turned out delicious too! I will give options for those who do NOT want the extra heat in the dish and prefer their beans and rice on the milder side.

This dish… literally… took me 15 minutes to cook. That’s it. Start to finish. 15 minutes, DONE.  My husband took the kids and the dog on a walk, when they got back, dinner was done! That’s not hard, right?! Who needs a processed and prepackaged voila meal when you can make something like this so quickly?! AND you know all of the ingredients and sodium etc. content, because you put it in there! (Except for the kielbasa… but I get the cleanest, most natural kind I can possibly find… and the Turkey version!). So… give this one a try, you busy busy families! You won’t regret it!

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Servings: 4

Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 package (14 ounce) All Natural Turkey (or regular) kielbasa, sliced
  • 1/2 small sweet yellow onion diced
  • 1 tsp minced garlic
  • 1 cup white rice
  • 1 1/2 to 2 cups water
  • 1 can (14 ounce) black beans, rinsed well
  • 2 mini sweet yellow peppers diced (OR half of a bell pepper)
  • 1/8 tsp cayenne powder (SKIP if you want MILD rice and beans)
  • 1/2 tsp cajun seasoning like: Emeril’s Bayou Blast (IF you want MILD, try using 1/4 tsp of turmeric!! Beautiful color and MILD taste!)
  • 1/2 tsp smoked paprika
  • 1 can of fire roasted diced tomatoes with green chilis (Rotel or similar) — for mild, use the diced tomatoes w/out the chilis
  • salt and pepper, to taste

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Directions
  1. Start the rice in a pan or the rice cooker. RINSE your rise until the water runs clear. I use a mesh colander. Place the rice into a pan, or rice cooker, and fill until the water covers the rice and rises to the first crease on your finger if you are BARELY touching the top of the rice…. Make sense?? If not, follow the directions on the bag. 🙂 Press COOK on the rice cooker if you have one… and move on. Otherwise, follow rice instructions on the bag.
  2. In a large nonstick skillet, heat the oil and butter over medium-high. Add the kielbasa and onion; sauté until onions become soft and translucent (about 3 minutes), stirring occasionally. Add in the garlic, beans and peppers and stir for about 30 seconds.
  3. Stir in the cooked rice and a dash of salt and pepper. Stir until well incorporated.
  4. Serve immediately and enjoy!

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This was full of heat, and flavor, and makes my mouth water thinking about it!!

YUM! The leftovers definitely were enjoyed!!

And now, for the quote of the day:

The Dalai Lama has a Message for You. {13 Quotes to Steer your Life by} | elephant journal

Southwestern Chicken Salad with an Avocado Parsley Dressing

When you come home after a long day at work and it’s hot outside… the weather is nice, sun is shining… don’t you just crave a salad? Nice, cool, crisp? Add a bit of chicken and just enough spice to make the dressing’s coolness almost a relief?

This is the salad for you! I seriously craved this dressing after I had it the first time. I made ANOTHER salad for lunch the next day JUST so I could use the rest of the dressing. It was THAT amazing!

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This is for 3-4 salads, depending on size of salad… is it your main course, or a side?

Ingredients

Salad:

Large head of Dark Green Romaine
1 15 oz. can Black Beans, rinsed and drained
3 mini sweet peppers chopped
1 pint cherry tomatoes
1 medium vine-on tomato cut into 1/2 inch pieces
2 Chopped scallions (Green Onions) – if so desired
1/2 Avocado diced
2 chicken tenderloins cooked (I cooked w/a bit of cumin and chili powder and olive oil) and sliced PER SALAD)
1 cup (more or less) corn. I used thawed frozen corn… you can use fresh or canned as well
1/2 can diced Natural Black Ripe Olives
Drizzle of salsa

For the dressing:

1 cup loosely packed FRESH parsley, stems removed and roughly chopped
1/2 avocado
Juice and zest of 1 lime
1/2 tsp Chopped Garlic in Pure Olive Oil
1/4 cup olive oil
1 1/2 tsp. White Balsamc Vinegar
salt and pepper to taste
1 TB fresh local Honey

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Directions
Make the dressing: puree all ingredients in a food processor/blender (I used my Nutribullet) until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, sautee your chicken until cooked through and white all the way through, chop the sweet peppers, tomatoes, and green onions, avocado, black olives…
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing. I did find that the salad was best when I drizzled the salad with the dressing, and then tossed to coat thoroughly!

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You will NOT regret making this salad!

And now, for the quote of the day:

Community Post: 13 Incredibly Awesome Amy Poehler Quotes

Easy Peasy Chicken Tortilla Soup

Ok, this soup tasted really yummy… but it did not photograph well… it was very frustrating. Honestly? I don’t know how people always get good pics of their dishes. I don’t have the time to be quite honest. My pictures aren’t perfect, but my food is good!

I have another recipe for chicken tortilla soup, but this one is pretty dang easy! It’s a thinner soup as well, and went great with some chips that I had. Start to finish it took me less than 30 minutes! You could probably let this one simmer for a while too if you wanted.

Today it was 80 degrees here!!! My kids and I spent a majority of the day outside, which was awesome!!!! I wasn’t sure if a soup would go well on such a warm day, but it was honestly just perfect!

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I couldn’t get a good picture of the whole pot of soup, so I will show 2 separate pictures of the soup in a bowl. 🙂

  • 4 chicken tenderloins
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • end of jar of salsa – add 1/2 cup low sodium chicken broth to jar, shake, and pour into skillet with the chicken
  • salt and pepper
  • 1 TB olive oil

For the Soup

  • 32 – 40 oz. of low sodium free range chicken broth
  • 1/4 cup medium restaurant style salsa
  • 1/2 tsp cumin
  • 1/2 tsp minced garlic
  • 1 TB tomato paste
  • 1 cup frozen sweet white corn
  • 1 can organic black beans rinsed and drained
  • 1 TB fresh chopped cilantro

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Directions

  1. Drizzle olive oil into skillet, and heat at medium high. Season the chicken tenderloins with the garlic powder, salt and pepper, and cumin. Place into the skillet. Add the salsa and chicken broth – use the end of a jar of salsa, add 1/2 cup of chicken broth, shake and pour into the skillet with the chicken and the place the lid on. Reduce to medium low heat. simmer for 4-5 min per side until cooked thru. Remove the chicken and shred. Set aside.
  2. In a Dutch oven or large pot, combine the first five ingredients under “for soup”; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
  3. Add the rinsed black beans and the corn, stir in the chicken that you previously set aside.
  4. Stir cilantro into soup. Top with tortilla chips, a bit of cheese and sour cream if you desire!. If desired, serve with additional salsa. Yield: 8 servings.

Ever wonder what to do with leftover soup??? This is what I do:

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I use leftover applesauce jars, pickle jars, etc… I fill it up with a couple of inches room at the top, and let them cool. Once cooled, I place them in the freezer. Then, my husband takes them to work for lunch!!! Perfect and quick lunches!

And now, for the quote of the day, I love C.S. Lewis!

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Read more: http://www.tasteofhome.com/recipes/fiesta-turkey-tortilla-soup#ixzz3TTDX9Wol

Cheesy Chicken and Rice Skillet Meal

What.A.Week. And it’s only Wednesday. Yes, as I type this, it’s Wednesday morning… I blog ahead sometimes. But seriously. It’s been a week that I do not wish to repeat. Was anything REALLY that bad? No. Not if I think about it. In the moment though? HORRIBLE! Isn’t that always the way it is though?

Gotta get up and out of bed, put one foot in front of the other, smile, pray, and move forward! I CAN DO THIS! 🙂

So last night I had absolutely NO CLUE what to make for dinner. I had a bunch of stuff that I had to figure out how to meld together. I had chicken tenderloins (you can also use leftover rotisserie chicken in this recipe), leftover rice, cans of beans and roasted tomatoes with chilis… etc… and I thought… I can do something “mexican themed” with that, and my husband will be quite happy!

So, here ya go!

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This dish is cheesy, a bit spicy, and quite filling! You don’t need a large portion, and this can make a whole family happy! After both my husband and I had dinner, there is enough for at least 5 more portions, 3-4 large portions! For us, we have it frozen and portioned for my husband’s lunches. It’s great when we do that because he has a stock of lunches just waiting for him to grab out of the freezer each day!

From start to finish this meal took me less than 30 minutes, because a lot of the food was either canned, or leftovers!

INGREDIENTS

  • 4 large chicken tenderloins (my FAVORITE are the Trader Joes chicken tenderloins) – no need to thaw
  • 2 TB extra virgin olive oil
  • 1 1/2 to 2 cups pre-cooked white or brown rice. (You can even use leftover rice from chinese takeout!)
  • 3/4 can (or whole can) black beans – rinsed well
  • 1 cup frozen corn – I used sweet white corn
  • 1 can fire roasted diced tomatoes with green chilis
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/4 tsp paprika
  • 1/2 tsp minced garlic
  • salt and pepper to taste
  • 1 TB queso dip (I had this in my fridge – you can use leftover from Moe’s, or the white or yellow queso if you have some… but not required)
  • 1 TB tomato paste for thickening
  • 1/2 cup shredded cheese for topping

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DIRECTIONS

  • Drizzle the olive oil into a large skillet and place the chicken tenderloins into the skillet with the oil. Heat on medium to medium high heat. While they are cooking, evenly season both sides of the chicken with the dry spices. (cumin, chili powder, paprika, oregano and salt&pepper)
  • Once the chicken is seared on both sides and starts to cook through, I remove the chicken tenderloins one at a time, place onto a cutting board, cut into 1-2 inch pieces, and then scrape back into the skillet. You can cut them with scissors in the skillet as well… up to you how you would like to do it.
  • Add the can of roasted tomatoes and the 1 TB of tomato paste and let simmer for about 5 min. Then add the queso dip if you have it, for a bit of cheesiness and spice. If you want a bit more heat and spice, add some cayenne powder at this time!
  • Add the can of black beans and the corn
  • Add the leftover (or freshly COOKED) white or brown rice and stir to combine.
  • Remove the skillet from the heat. Cover the dish with 1/2 cup of shredded cheddar cheese (or cheese of your choice) and IF you have an oven safe skillet, put the skillet into a oven preheated to 300 degrees. Bake for 5-8 minutes, or until the cheese is melted and the dish is bubbling.
  • Serve immediately!

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ENJOY!!!!

And now, for the quote of the day: I need any excuse I can to add chocolate to my daily diet. 🙂

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Beef and Lentil Pasta Fagioli

It’s cold. I know I shouldn’t complain, especially coming from me who wished for snow… today it was cold enough to snow! It definitely did NOT snow though. Boo. If it’s gonna be below 30 degrees most of the day, I seriously think that there should be snow. Ugh.

So, SOUP is on the menu!! I just have to say, when it is cold outside, I LOVE to have soup. It can just simmer on the stove top and make the whole house smell delicious while we wait for dinner time. Then all of the flavors just meld together into warm deliciousness.

I love chili, and I also like the Italian version: Pasta Fagioli. I made my own version of both.

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Ingredients:

  • Lentils : 1/4 cup lentils boiled/simmered in 1 cup water and 1/4 tsp salt for 20 minutes and set aside
  • 1 pound 85/15 ground beef
  • 1/2 small onion, chopped
  • 1/2 cup chopped baby carrots
  • 1/2 tsp minced garlic
  • 1 15 oz can diced fire roasted tomatoes
  • 1 can (4 oz.) tomato paste
  • 2 cups beef broth
  • 2 cups water
  • 1 can (15 ounces) black beans
  • 1 teaspoon salt
  • 1 cup frozen corn
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 TB fresh chopped basil
  • 1/2 tsp cumin
  • 2 tsp chili powder
  • 1/2 teaspoon dried thyme
  • 2 cups cooked pasta (I used shells, you can use any small pasta)
  • dash hot sauce

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Directions:

  1. In a large pot, over Medium heat, cook the ground beef.
  2. Drain the liquid from the cooked beef (if any).  If you use ground beef with a lower fat ratio then you will have little to no liquid to drain.
  3. Stir in the chopped onions, carrots, seasonings, and minced garlic.  Cook for 10 minutes, stirring occasionally.
  4. Stir in the can of diced roasted tomatoes, tomato paste, beef broth, black beans (drained and RINSED) and corn.
  5. Season with salt and pepper to taste
  6. Add 1 cup of water and stir and simmer. Add additional water as needed to consistency that you desire.
  7. When the soup has 10 minutes left to simmer, cook the pasta in boiling water for 7 minutes or until a bit firmer than al dente.  Do not over cook the pasta.
  8. Drain the pasta and stir it into the soup. Add the cooked lentils at this time as well.  Simmer for 10 more minutes.
  9. SERVE! (Have with bread, or just sprinkle a bit of cheese on top and ENJOY!

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And now, for the quote of the day:

hahahaha….

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(I experienced this today with my 3 year old son… and discovered and ENTIRE roll of toilet paper in the toilet… took him like 10 seconds to do it. I think it’s a world record!)

Quinoa Enchilada Casserole

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If you need a dish that will fill up ANYONE that will feed a lot of people and still have leftovers?? My mom loves the taste of enchiladas, but does NOT like the soggy tortillas… she LOVED this recipe! 🙂

Try this one out for sure! My picky daughter even liked this one! SCORE!

  • 1/2 lb cooked ground beef seasoned with Taco Seasoning… (I used from leftovers from tacos the previous evening)
  • 2 tsp olive oil
  • 1 tsp minced garlic
  • 1 1/4 cups quinoa, rinsed and drained
  • 1 (8 oz) can tomato sauce
  • 2 cups reduced-sodium chicken or vegetable broth*
  • 1 1/2 teaspoons cumin
  • 1 tbsp sauce from can of Chipotle in adobo sauce
  • 1/2 of Chipotle pepper diced from can of Chipotle in Adobo sauce
  • kosher salt and freshly ground black pepper, to taste
  • 2 TB from (4 oz) can diced green chiles
  • 3/4 cup canned black beans, drained and rinsed
  • 1 cup fresh or frozen corn
  • 1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
  • 1 1/2 cups part-skim shredded Mexican cheese blend, divided*
  • 1 medium (4 oz) haas avocado, diced
  • 2 tbsp chopped scallions

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Directions:

Preheat the oven to 400°F. Lightly spray a 9 x 12 baking dish with oil.

Cook your hamburger until well cooked through. Drain any fat, and then add taco seasoning as per directions on package, and once combined well, removed from heat and set to the side. If using leftovers, thaw and have set to the side.

In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside. OR, put in rice cooker and cook add water according to directions on package.. and push button. 🙂

Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 – 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it’s too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.

In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro and taco meat (ground beef). Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese. *****You can also use chicken, or skip the meat all together for a equally filling dish, but less calories!****

Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.

To serve, top with avocado, scallions and remaining fresh cilantro. Serve immediately!

DELISH!

And now, for the quote of the day:

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Cheesy Mexican Rice Skillet DIsh

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This dish was requested by my husband… and once you see the ingredients, you will see why! 🙂 Once again, taco/mexican/salsa etc. ingredients. He’s so funny, I love that he’s predictable in his likes for food. He’s very easy to please and will really eat anything I put in front of him… but he LOVES anything with this specific theme.

So, here is the “skillet” meal:

INGREDIENTS
  • 1 – 1.5 lbs lean ground beef
  • 1/4 sweet onion, diced
  • 1 tablespoon olive oil, plus an extra drizzle for cooking the onions
  • 2-3  cups cooked white rice (or leftover frozen rice… I cooked mine in my rice cooker)
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 1 tsp minced garlic
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 cup medium salsa (I use Trader Joes)
  • 1 cup Rotel (or similar)
  • 1 cup frozen corn kernels
  • 1 cup canned black beans, drained and rinsed
  • 3 small sweet yellow peppers diced (or 1 small bell pepper)
  • ¾ cup shredded mozzarella cheese (why mozzarella? Because that’s what I had… )
  • 1 avocado, peeled and diced
  • 2 green onions (scallions) diced
  • Fresh cilantro, to taste

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DIRECTIONS
  1. Start the rice in the rice cooker according to package.
  2. Add oil to a large skillet over medium-high heat. Add in the ground beef (or chicken, turkey, etc.) and break it up a bit with a wooden spoon. Add the diced onion and minced garlic, and cook until the chicken has browned and the onion is translucent.
  3. Stir in the spices, chicken broth, salsa, rotel, peppers, corn, and black beans. Bring the liquids to a simmer and then reduce the heat to low.
  4. Once the rice is done, spoon into the meat mixture and stir to combine. Sprinkle the cheese, and avocado over the rice and then cover once more until the cheese melts, about 2 minutes. Then sprinkle with green onion and cilantro and serve!

Filling!! And, if you are so inclined, would be great inside of a burrito shell, I am sure! Great great meal, and quite tasty and filling!!!! YUM!

Enjoy!

And now, for the quote of the day:

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CousCous Stuffed Acorn Squash

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As the weather cools I usually start craving different squash dishes, and warm baked dishes. Now, the “cool” part of the day here is still not dipping very low, but this acorn squash just sounded delicious!

It’s more of a “southwestern” take on it, or tex-mex… maybe? But this one turned out great! You can make it your own too by adding your own leftover meat from the week, or leaving the meat out and letting it be vegetarian!

This one is a good one!

Ingredients

  • 3-4 acorn squash (about 2-3 lbs each)
  • 1 cup couscous
  • 3 TB butter
  • 1 cup chicken or vegetable stock
  • ¼ tsp salt
  • 2 tsp cumin
  • 1 cup diced fire roasted tomatoes with green chilies
  • 1 can black beans
  • ½ cup grated mozzarella cheese
  • fresh minced cilantro for serving
  • hot sauce (optional)
  • 1/2 cup leftover turkey sausage crumbles
  • 3/4 cup leftover shredded pork
  • salsa (optional)

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Directions

  1. Preheat your oven to 375 degrees.
  2. Slice the tops off each acorn squash and scoop out the seeds with a spoon. Toss seeds in the garbage and lay the squashes, cut side down, on a greased foil lined sheet tray. Roast for about 30-40 minutes until very tender when pricked with a fork.
  3. While the squashes are roasting, prepare the filling. Bring the chicken stock to a boil in a medium sized saucepot with the butter, olive oil and the salt and cumin. Once boiling, add the couscous and remove from the heat and place lid on. 
  4. In the mean time, place the heated up pork (or whatever leftover meat) and the sausage in a large bowl, the can of tomatoes, black beans, and chopped cilantro into the bowl. Once the couscous is done (according to pkg), pour into the bowl with the other ingredients and mix well.
  5. Fill the inside of the squashes with the couscous mixture and top with mozzarella cheese. Broil on low for about 5-6 minutes until cheese melts.
  6. Top squashes with fresh cilantro, more hot sauce and salsa if desired.

Yield: 6-8 servings

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Enjoy!

And now, for the quote of the day:

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Spicy Shrimp Tostado with Refried Black Beans and Guacamole

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These tostados were on my list since I saw them. I changed a few things, so now, the recipe is mine!! 🙂 I needed something pretty quick, but realized I was out of refried beans…. so, I made some out of canned black beans!!!

Recipe for Refried Black Beans:

1 can Organic Black Beans
1/2 cup organic low sodium vegetable broth
1 TB canola oil
3 TB finely diced onion
1 tsp. cumin
1 TB butter
1/8 tsp minced garlic

Refried Black Beans Directions:
Put oil and onion and cumin into sauce pan and stir and simmer until onions start to become translucent. In the mean time, rinse the can of black beans until all of the liquid that it is canned in is gone. I usually do this in a colander. Then, take the black beans and the vegetable broth, and put into a blender, or like me, the nutribullet. Blend until smooth. Then, add into the sauce pan with the onion and oil blend. Stir, and add the butter and garlic. Let simmer until cooked down and thick and able to “pull” from the bottom of the pan.

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Shrimp:

8-10 shrimp
2-3 TB olive oil (or similar oil)
1/4 tsp cayenne pepper
1/2 tsp garlic salt
ground black pepper
Place shrimp into a bowl and drizzle with olive oil. Then sprinkle on the spices and toss. Place onto tin-foil lined cookie sheet and bake at 350 degrees for 12 minutes. (This is for medium sized shrimp, you want to cook until no longer translucent).

Tostada Ingredients:

Shrimp (as cooked above)
Heated up frozen corn(about 2 TB per tostada)
Guacamole (about 2 TB per tostada)
diced tomatoes (as much as you’d like!)
Refried Black Beans (as cooked about) about 2-3 TB, as you’d like

I bought the corn tostadas. Place on a plate. Refried beans first, then guacamole, then the corn, tomatoes, then shrimp. ENJOY!!!!!!

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