Shrimp Tacos

***IS IT OBVIOUS YET THAT I LOVE MEXICAN FOOD?**

1 lb medium shrimp, peeled, deveined and tails removed
3 garlic cloves, minced
1 tsp ground cumin
1/4 tsp chile powder
1/2 tsp ground pepper
1/2 tsp kosher salt
2 Tbsp olive oil
1/2 lime

For serving:
Warm tortillas
Shredded lettuce
Salsa
Avocados
Lime wedges

Add the shrimp to a large bowl. Add the garlic, cumin, chile powder, pepper and salt. Toss well until all the shrimp are coated. Let sit for 15 minutes.

In a large skillet over medium high heat, add olive oil. Once the oil runs quickly in the pan, add the shrimp. Cook, tossing often, until shrimp are cooked through, 5-8 minutes. Remove pan from heat and squeeze lime over the shrimp and toss.

Serve shrimp in a tortilla with whatever condiments you want.

**I have also used already cooked shrimp. Just thaw shrimp, mix spices and let sit as instructed above. Easy and delish.

Crab and Shrimp Enchiladas

• 1/4 cup grated onion
• 2 Tbsp olive oil
• 1lb uncooked medium shrimp, peeled and deveined
• 1 4oz can crab meat
• 1 4 oz can chopped green chilies
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1/4 ground cumin
• 1 8oz pkg Philadelphia cream cheese, cubed
• 8 flour tortillas
• 1 1/2 cup chunky salsa
• 9 0z shredded monterey Jack cheese

***I just use the frozen already cooked shrimp, so skip cooking step, obviously!***
In a large skillet, saute onions in oil until tender.
Add Shrimp, green chilies,chili powder,cumin, salt.
Cook until shrimp turns pink.
Stir in cubes cream cheese until melted.
Turn off pan.
Grease 13 by 9 baking dish
Put 1/3 shrimp mixture down in center of tortilla
Top with some crab, and monterey jack cheese
Roll up and put seam side down.
Top with salsa, sprinkle monterey jack cheese

Spicy Shrimp and Chicken

Ingredients:

Servings:

6-8

• 2 (8 ounce)boneless skinless chicken breasts, grilled
• 3 tablespoons butter
• 20 medium raw shrimp, peeled, tail removed, and cleaned
• 1 cup fresh button mushroom, cleaned and sliced
• 1 cup green onions, sliced
  
• 1 cup sun-dried tomato, sliced
• salt and pepper, to taste
• 3 cups heavy cream
• 1/2 cup romano cheese, grated
• 1 teaspoons cayenne pepper
• 16 ounces dry penne pasta

Directions:

Prep Time: 15 mins
Total Time: 35 mins

1. Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
2. Add butter to a large sauté pan on medium heat.
3. Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
4. Saute mixture until shrimp and mushrooms are cooked.
5. Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
6. Meanwhile, cook pasta al dente according to package directions; drain excess water.
7. Toss cooked pasta with contents of sauté pan. Serve.

~ If you add precooked shrimp wait to add it when you are tossing the pasta and the sauce.

*********I like using some of the rotisserie chicken at Costco. I’m all about making it quicker.********