Tex Mex Shark And Shrimp Food

TEX MEX SHARK AND SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 6 to 8 minutes, until al dente, and drain.
• Heat the olive oil in a skillet over medium heat. Mix in the shark, shrimp, and tomatoes with green chiles. Cover, and cook 15 minutes, or until shark is easily flaked with a fork.
• Serve the shark mixture over the cooked egg noodles. Sprinkle with mozzarella cheese, and season with pepper.

TEX MEX SHRIMP AND SQUASH GRAIN BOWL WITH AVOCADO DRESSING

Steps:

• For the squash: Prepare the quinoa according to the package instructions. Set aside.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the butternut squash on the baking sheet. Spray with the olive oil, then sprinkle with cumin, salt and pepper, and rub the seasonings on the pieces. Roast, turning once to ensure they are not burning, until crisp-tender with brown edges, about 20 minutes.
• For the avocado dressing: Blend the avocado, almond milk, cilantro, jalapeno and cider vinegar, if using, lime juice, salt and pepper in a food processor. Add a tablespoon of water or a bit more lime juice to make the sauce thinner, if desired. Set aside in an airtight container.
• For the grain bowls: Add the olive oil, garlic and onion to a large nonstick skillet over medium heat and cook, stirring occasionally, until the onion turns brown and translucent, 3 to 4 minutes.
• Increase the heat to medium-high, then toss in the shrimp. Add the chili powder and smoked paprika and cook, tossing occasionally, until the shrimp is plump, the outside edges are seared and there are no more visible raw areas, 5 to 7 minutes.
• Add the kale to the skillet along with the lime juice. Cook, tossing occasionally, allowing the kale to wilt under the steam of the lime juice until the kale has softened yet is still crisp, 3 to 5 minutes. Remove everything from the heat.
• Divide the quinoa, butternut squash and shrimp and kale mix among three bowls. Toss together in the individual bowls. Top with equal amounts of the dressing. Garnish with cilantro, green onions and lime juice.

TEX MEX SHRIMP

Steps:

• 1. Rinse and drain shrimp, then pat dry; sprinkle Tex-Mex chili mix over shrimp and coat very well.
• 2. Preheat large skillet on medium high, add olive oil, onions, bell peppers, and garlic, saute for about 2 minutes. Then add shrimp, tomatoes, parsley and cook 1 - 2 minutes until shrimp are opaque. (Do not let shrimp over cook.)
• 3. Then add lime juice. Remove from heat and serve over rice, pasta, or couscous. Add a steam veggie for a balance meal. Enjoy!

TEX-MEX SHRIMP AND NOODLES

Steps:

• Heat 1 tablespoon vegetable oil in a Dutch oven or large wide pot over medium-high heat. Add the shrimp, 1 teaspoon chili powder and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes; transfer to a bowl.
• Add the remaining 3 tablespoons vegetable oil and the pasta to the pot. Cook, stirring, until golden, 3 minutes; transfer to a separate bowl.
• Reduce the heat to medium and add the onion, bell pepper, 1/2 teaspoon salt and 1 to 2 tablespoons water to the pot. Cook, stirring, until the vegetables soften, about 3 minutes.
• Increase the heat to medium high; stir in 2 cups water, the tomatoes, toasted noodles and 1/2 teaspoon salt. Bring to a simmer, stirring to break up any clumps. Cover, reduce the heat to medium, and cook, stirring occasionally, until the noodles are tender and most of the water is absorbed, 10 to 12 minutes. Stir in the shrimp. Top each serving with sour cream, pickled jalapenos and cilantro.

TEX-MEX SHRIMP COCKTAIL

Steps:

• Whisk together the first 3 ingredients; pour into a large zip-lock freezer bag.
• Add in shrimp and next 3 ingredients, turning to coat.
• Seal and chill 4 hours, turning occasionally.
• Add avocado; mix up.
• Serve in chilled glasses, garnish with lime slices and cilantro sprigs.