Southwest Shrimp Food

SOUTHWESTERN SHRIMP SOFT TACOS

Steps:

• Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.

SOUTHWEST GRILLED SHRIMP

Steps:

• Mix oil, spices and sugar in large bowl until well blended. Add shrimp; toss to coat well. Thread shrimp onto skewers.
• Grill over medium heat 2 to 3 minutes per side or just until shrimp turn pink.

SOUTHWEST SHRIMP AND CORN CHOWDER

Steps:

• Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper and serrano chile to pan; saute' 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

SOUTHWESTERN SHRIMP SOUP

Steps:

• In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt.
• Cover and refrigerate.
• Heat the oil in a large saucepan over medium-high heat.
• Add the garlic and cook for 1 minute.
• Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer.
• Cook for 10 minutes.
• Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.
• Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
• Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.
• Serve the lime on the side.

GRILLED SOUTHWEST SHRIMP ON SKEWERS

Steps:

• Rinse, drain, and peel the shrimp.
• Put shrimp on skewers.
• Mix ketchup, picante sauce, sugar and lemon juice.
• Brush the sauce on the shrimp, reserving some to serve with the shrimp.
• Grill shrimp 5-8 minutes or until done, basting occasionally with the sauce.
• Heat and serve the remaining sauce on side.
• I like to serve this over a bed of rice.

SOUTHWESTERN SHRIMP SALAD WITH SPICY SOUTHWESTERN DRESSING

Steps:

• For the Shrimp:.
• In a deep medium bowl, combine first 9 marinade ingredients, blending well. Add shrimp, coating each well with marinade. Cover and refrigerate 30 to 45 minutes to allow shrimp to absorb marinade flavors.
• While shrimp are marinating, prepare fruit and vegetables; set aside.
• Remove shrimp from marinade, discarding marinade. In a medium heavy skillet, saute shrimp in 1 - 1 1/2 tablespoons hot oil for about 2 to 3 minutes, stirring frequently, until shrimp are opaque in color and cut easily with a fork and are done. Do not overcook as shrimp will become tough.
• Arrange salad greens on each of four dinner plates, dividing evenly. Top each with sauteed shrimp, fruit, vegetables and snipped cilantro. Drizzle a small amount of Southwestern-style Vinaigrette Dressing over each salad. Garnish each with shredded cheese of choice, sliced olives, and a sprig of cilantro, if desired.
• For the Dressing:.
• In a deep small bowl, combine the first 7 ingredients, blending well. With a wire whisk, gradually add both olive oil and salad oil, whisking until mixture is smooth and well blended. Add salt and pepper to taste, whisking to blend. Or, combine vinegar and oil in a blender container; cover and blend until mixture is smooth.
• Add remaining ingredients, stirring by hand to mix. Dressing may be stored in the refrigerator, tightly covered, in a glass container for up to 1 week. Variation: Omit vinegar and use 1/3 to 1/2 cup lime juice. May add 1 teaspoon grated lime peel to dressing, if desired.

SOUTHWEST CHICKEN & SHRIMP SAUCE

Steps:

• Roast the peppers: Place peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water.
• Preheat oven to 400 degrees F.
• In a sauté pan, sauté onion, shrimp and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside.
• Lay prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.
• Heat about 1/4 inch of oil. Lightly brown chicken breasts, on all sides. Remove from heat, transfer to an ovenproof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm.
• Creamy Shrimp Sauce: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well blended. Remove from heat.