Change Of Latitude Shrimp Boat Food

CHANGE OF LATITUDE SHRIMP BOAT

Change of Latitude Shrimp Boat image

Ready, Set, Cook! Special Edition Contest Entry: This tasty treat is inspired from the Sonoran Desert and the salty east coast. I like this recipe because it's easy to prepare, tastes great and is a big hit at parties.

Provided by Kristinlee4

Categories Potato

Time 30m

Yield 2 boats, 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large jalapeno peppers
8 large shrimp
4 slices bacon
2 ounces monterey jack cheese
1/2 cup Simply Potatoes® Shredded Hash Browns
1 teaspoon cumin
1 tablespoon taco seasoning
2 tablespoons butter

Steps:

Preheat oven to 375 degrees.
Remove stem, cut in half and clean seeds and membrane from jalapeno peppers. Blanche peppers in hot water for two minutes and set aside. Cook the bacon for two minutes in the microwave, until half cooked. Drain and set aside. Finely chop Simply Potatoes Shredded Hash Browns and combine with butter, cumin and taco seasoning. Pan fry on low heat until lightly brown and sticky in texture (about 4 minutes). Set aside until cool. While potato mixture is cooling, clean and peel shrimp, leaving the tails on and shred the cheese. Then slice bacon strips lengthwise. Place a bed of cheese inside the jalapeno halves, wrap bacon around the shrimp and place firmly in the jalapeno boat. Top with salty potato crumble and place on broiler pan in the grooves (this helps keep the boat afloat). Bake at 375 degrees for 12 minutes or until shrimp is orange in color. Cool, serve and surf.

Nutrition Facts : Calories 159.5, Fat 14.2, SaturatedFat 7.8, Cholesterol 49.2, Sodium 320.7, Carbohydrate 1.8, Fiber 0.6, Sugar 0.8, Protein 6.5

"CHANGE OF PLANS" BEEF STEW

I came up with this recipe when I had some stewing beef to use up, but DH forgot to bring home the carrots I would have used in "regular" stew with potatoes. The result? A surprisingly easy and tasty alternative that I may go for even when I do have "regular" stew ingredients in the house. This would be delicious with mushrooms, which I didn't have at the time either, with a side of warm garlic bread...time to go stock my pantry!

Provided by Floofies

Categories Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon garlic, chopped (I use jarred)
1 large onion, halved lengthwise and sliced
1 1/2-2 lbs lean stewing beef, cut in bite-size pieces
1/4 cup Worcestershire sauce
1 large red pepper, sliced
1 large green pepper, sliced
1 large zucchini, sliced
1 (28 ounce) can diced tomatoes, with juice
1 (28 ounce) can crushed tomatoes
1 teaspoon italian seasoning
1/2-1 teaspoon crushed red pepper flakes (optional)
salt and pepper
1 cup beef broth
3/4-1 cup uncooked rice
parmesan cheese (optional)

Steps:

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and saute until softened, 2-3 minutes.
Add the beef and Worcestershire sauce and cook, stirring until browned on all sides.
Add the red and green peppers and zucchini and cook until softened, 3 minutes more.
Add both cans of tomatoes, italian seasoning, chili flakes and salt and pepper. Bring to a boil and reduce heat to medium-low. Cook partially covered for 2 hours or until meat is tender. The mixture should be bubbling gently. Stir occasionally.
After 2 hours, add the beef broth and rice. Return to bubbling gently. Cover completely and let simmer 30 minutes more.
Spoon into bowls and sprinkle with parmesan cheese, if desired.
Enjoy!

Nutrition Facts : Calories 457.4, Fat 18.5, SaturatedFat 5.9, Cholesterol 65.9, Sodium 851, Carbohydrate 45.9, Fiber 6, Sugar 14.8, Protein 29

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