Last of the Shrimp-Shrimp Salsa Verde

 Another recipe gleaned from the pinterest board from the cooks at Delish. I have fixed a few of the recipes on that site and have not failed on one.

I changed a few things of course but it is still absolutely delicious!

Shrimp Salsa Verde -inspired from Delish

1 lb cleaned and deveined shrimp

1 cup white rice

1 cup Salsa Verde (home made or jar)

2 tbl taco seasoning

1 tbl finely chopped cilantro

2 garlic cloves - crushed

1/4 c shallots (I used finely chopped red onion)

Salt&Pepper

1 tbl olive oil (or salted butter)

Really amazingly simple recipe. 

I sprinkled taco seasoning on the shrimp after they were cleaned and tossed to get them coated then let them sit in the fridge while the rice cooked.

Prepare rice however you need. We have the rice cooker and it takes about 30 minutes for it to cook and half that time for the shrimp. So I started the rice first, set my timer for 20 minutes then started the shrimp.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat oil/butter in large skillet on medium heat,  add the shallots/onion, heat through then add garlic and cook till fragrant. Add in the shrimp, stir and cook until no longer translucent, sprinkle some of the cilantro and dump the salsa verde in, stirring and continuing to heat it through making sure the shrimp is mostly pink.

 

Turn heat off, spoon a generous helping of rice, sprinkle more cilantro on, spoon on the shrimp and salsa and enjoy!

That's it! So amazingly simple! The salsa verde is my homemade version that has a lot of lime flavor in it, if you want to make cilantro lime rice, that's good too. I didn't feel any more lime was necessary with the salsa being so limey.

The salty shrimp flavor is an excellent balance to the tart and spicy flavor of the salsa, if I did it again I would use more shrimp, we're big eaters and this was nice for an entre if we had other side dishes to fill in.

We are getting down to the bottom of our supplies so finishing up the shrimp on this dish was perfect. Plenty of chicken left and some hamburger plus one more pair of salmon filets.I cooked up two of the chicken breasts as chicken fingers yesterday and made pasta sauce with penne pasta the night before. Used some hamburger to make hot dog chili sauce, which is a first and frankly, not going to use 'Jeff's Hot Dog Chili' recipe again.

1 lb Ground beef

1/2 tsp Onion powder

1/2 cup Ketchup

1/2 (10 ounce) can Tomato sauce

1 dash Worcestershire sauce

2 1/2 tsp Chili powder

1/2 tsp Salt

1/2 tsp Black pepper, ground

1/2 tsp White sugar

1/3 cup Water

 Ketchup AND sugar? Yuck.  Way too sweet with just the ketchup and didn't have that 'chili' flavor at all. I didn't use any sugar and may have used a bit too little tomato sauce but I used up what was in the fridge and then had to open another can so it had more of a tomato flavor. I had to add in more chili powder and a little cumin to give it more of a chili flavor as well. I made it because I'm running low on mustard for my hot dogs so this is servicing well for that. I'll be looking for another recipe instead or maybe use the base for my standard chili and leave out the beans and diced tomatoes. 

 

More cooking adventures to come when we restock on supplies next week!