SALPICON DE CAMARONES:
Peel shrimp.
Mix together shrimp, tomatoes, onions, garlic, and jalapeno.
Stir in oil and parsley; season to taste with salt and pepper.
Top with avocado and garnish with lime wedges.
SALSA VERDE:
Remove papery husks from tomatillos, rinse, and quarter.
Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1/3 cup water.
Pulse until finely chopped.
Transfer to a bowl and stir in onions and cilantro.
Season with salt.
Que les aproveche!
Add the Knorr cubes of Sopa de Camaron and 2 qts of
edges and serve with pico de gallo and guacamole.
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
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
djust salt to taste (this recipe can take a lot of
Pour 1 cup of rice into a bowl and cover with 2 inches of water. Set it aside to soak for 1 hour.
In a large pot heat 1 tbs of olive oil, add 6 cubes (or Tbs) of sofrito, cook for about 4 minutes. Add 1 cup of diced tomato, 1/2 cup of tomato sauce, 1 tsp of capers and 8 pimento stuffed olives, stir till well combined and bring to a simmer. Bring to a simmer, reduce heat, cover and cook for 15 minutes.
Add 4 cups of clam juice. Bring the stock to a boil and add shrimp.
Drain the rice, add to the pot and stir. Set to a medium heat, ...
alt called for in the recipe. Serve with tortilla chips.
In a pan (i use a dutch oven) add oil and fideo. Toast fideo until well browned.
add chicken stock and then rest of ingredents.
cook covered for appx 25 minute.
sazon mix instructions.
combine all of sazon ingredients in blender add water to thin if needed freeze leftover in ice cube trays then put in bag and use for seasoning for many dishes.
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
n a pan to cool. De-vein shrimp when cooled. Toss
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
Fry the tortilla slices in vegetable oil. Let stand in absorbent paper.
Put the onion,diced in a sarten (pot) with oil, when onion is transparent put in the tomato with it's juice.
Let it cook on low heat 20 minutes and add the chicken, chicken broth dried (I used chicken soup base), lime juice, salt and pepper and chile if using.
Simmer on med low till chicken is cooked through.
Add fried tortilla strips and garnish with lime and avocado, serve.
Heat oil in large saucepan over medium-high heat. Crush noodles and add to saucepan. Stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
Stir in tomato sauce, water and bouillon. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken and seasoning. Sprinkle with cilantro.
nto crust.
Pour dulce de leche into a microwave-safe
squeeze excess liquid from pico de gallo.
Mix all ingredients
Combine first six ingredients in a zip lock bag or bowl.
Add salmon and seal or cover.
Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).