In a large pot of boiling water, blanch the shrimp for 45 seconds.
Remove and drain shrimp.
Cut them in half and place them in a flat, shallow pan.
Pour 1/2 cup of lime juice over the shrimp.
Sprinkle with salt, pepper and cumin.
Cover the pan and leave in refrigerator for 2 hours.
Remove shrimp and discard lime juice.
Place shrimp in a large bowl with avocados, onion, cabbage, tomato, oregano and chili flakes.
Peel and seed avocados; place in bowl.
Chop red onion in large chunks; place in bowl with avocado and mash together until you arrive at the consistency you like.
Chop tomatos into chunks and add to avocado mixture, mix lightly.
Juice two limes into the bowl (real limes work much better than juice).
Add Lawry's Seasoning to taste - I usually give two or three good shakes.
Refrigerate at least a half hour, stir and serve!
edium nonreactive bowl, and season with salt and freshly ground black
arge bowl of cold water; with hand, swish leeks around to
n onion, celery, and parsley with cold water and chicken bouillon
Bring quinoa and water OR chicken broth to a boil in a small saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed.
In a medium bowl, stir together quinoa, tomatoes, spinach, and onion.
In a small bowl, whisk together lemon juice, oil, and salt. Mix with quinoa.
Place quinoa on plates and sprinkle with feta and avocado.
Enjoy!
ompletely in a colander lined with a few paper towels.
ver fettucini noodles and garnish with parsley or lemon slices.
repare Easy Chunky Guacamole: Halve, seed, peel and cube 2 avocados. Combine avocados
Peel and mash avocados in a flat bottom bowl.
Add chopped tomatoes, chopped onions, and lime juice.
Place garlic on a cutting board, add salt and blend together with a spoon, then add to rest of ingredients.
Mix completely, cover and chill at least 1 hour.
Serve with Tortilla chips or Fajitas.
eels and seeds of your avocados and put the remaining flesh
0b0F.
2. Slice the avocados in half lengthwise, and carefully
Cut avocados in half, remove the seed and scoop out pulp with a spoon.
Mash pulp with a fork into a soft puree and add the lemon juice, salt, pepper, garlic, jalapeno peppers and hot sauce. Blend in cream cheese.
Makes approximately 2 cups.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Place all ingredients in a bowl and blend with hand blender until smooth.
Or mush ingredients well with fork if you prefer your guacamole chunky.
Serve with tortilla chips or as a side to enchiladas or other Mexican dish.
Cut the avocados in half, then remove the pits, reserving 1 to a medium bowl.
Scoop avocado meat into bowl with pit.
Gently mash avocados with a spoon.
Add lemon juice, salt, chili and cumin.
Stir lightly to combine.
Serve with carrot and celery sticks.
n a baking sheet lined with parchment paper and brush the
ray then season and dot with butter. Broil for 1 min
et aside.
Halve the avocados and remove the pits and
Cut the avocados in half lengthwise. Remove seeds and plulp; don't tear the shells.
Cut the pulp into small pieces. Put in a bowl. Add tuna, grated coconut (except 1 T.), evaporated milk and tomato sauce. Season with salt and pepper. Mix well.
Stuff the shells with the tuna filling. Sprinkle with the remaining grated coconut. Serve with lemon quarters on the side.