This is from a recipe my grandmother use to make
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
ticky (gooey dough means moist pan de sal); Place dough in a
lightly.
To assemble each pan de cazon: Heat the tortillas on
ones in lightly oiled roasting pan and roast for 20 minutes
uare). Securely wrap foil around pan. In a large bowl, combine
nd whisk in the dulce de leche until it is completely
utter a ten inch springform pan.
Beat the egg whites
t inside a large roasting pan. Place the orange and
otatoes in a large sauce pan or medium stockpot with salted
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
b>pan. Do not grease the pan.
Bake 10 minutes. Empty dulce de
auce .
To Make Molho de Piri Piri: Remove the stems
Line a 12 inch loaf pan with parchment paper and arrange
inegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in
n 8-inch square baking pan with parchment paper, then lightly
br>Discard seeds.
Creme de Cocoa Filling:
Refrigerate bowl
t dough ingredients in bread pan in order suggested by your