Baja Dip Food

BAJA GARLIC SHRIMP

Steps:

• Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.

BAJA-STYLE CHICKEN BOWL

Steps:

• Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
• Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.

BAJA SAUCE FOR FISH OR SHRIMP TACOS

Steps:

• Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate for at least 1 hour.

BAJA SAUCE

Steps:

• Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

BAJA SALAD

Steps:

• Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad.
• Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad.

BAJA SPINACH DIP

Steps:

• In a large skillet, bring 1/2 inch of water to a boil.
• Cut stems off spinach, cut leaves in thirds.
• Add spinach; cook for 2 minutes or until wilted.
• Drain well.
• In a large skillet, saute onion in oil until tender, the baking does not cook them much so sauté to your preference. Add garlic.
• Stir in tomatoes and cream cheese until blended.
• Remove skillet from burner.
• Stir in spinach, salt, cheese blend, vinegar, pepper sauce, and sliced black olives (if adding).
• Transfer to a greased 8 inch square baking dish. At this point, you could refrigerate until you bake it.
• Bake, covered, at 350 degrees for 30 to 35 minutes or until bubbly and lightly browned.
• Serve warm with tortilla chips or toasted pita.