Shrimp again!

 I've been cooking repeats of other dishes, pasta with meat sauce, chicken sandwiches last night (delicious as usual) and Teriyaki chicken thighs the night before. I learned something though, seasoned salt needs to be used VERY sparingly. The mix I made is very strong and it overpowered the teriyaki flavor of the chicken. 

No pictures of those but showed a delicious rendition of the 'grilled' chicken sandwiches. I've been hungry while cooking so not many pictures of the finished dish. For this chicken I only sprinkled liberally with salt, pepper, less paprika and just a dusting of cajun spice. Let that sit in the fridge while I sliced up the veggies and we had to run  out and get more mayonnaise. They were tender, perfectly seasoned and we each had two. Used up the last of the buns on this set.

I used the recipe for shrimp tacos for the marinade and added in some chopped red onion. Instead of crushing the garlic, I just chopped it fine and added in an extra tablespoon of lime juice. I cannot tell you how delicious this turned out!

Shrimp Marinade:

 

3 tbl fresh cilantro, chopped fine

2 tbl fresh lime juice (plus 1 if you wish)

2 tbl olive oil

2 cloves garlic, minced fine

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp paprika

1/4 tsp each salt and pepper (or to taste)

 

Mix that thoroughly together then put shrimp in a shallow bowl and pour marinade over, tossing together to mix well. Marinade in fridge for about 15 minutes to half hour.

A note about the garlic; I learned that crushed garlic doesn't impart as much flavor as sliced or coarsely chopped. 

Heat large frying pan with two tblspoons olive oil until shimmers, add in shrimp and marinade, dump it all in there and cook until shrimp is opaque and/or pink.

Serve over white rice with home made refried beans, pico de gallo, whatever you wish. I warmed up some corn tortillas and made tacos, partner opted for the rice and beans.

 

 

 

I also used some of the Alabama White Sauce with some chopped up cabbage, pico and shredded cheese. This was just a knock out of the park and my only mistake was not doubling the tortillas for my tacos. I had to resort to a fork to eat everything when the tortillas broke in the middle.

Another note about tortillas. I have been using white corn tortillas forever, I don't remember why I changed, but I grabbed a stack of yellow corn ones this time and I am not going back. These had the classic flavor of Mexican food that I missed with my recipes. I may have switched to white corn because they held together better but the flavor is so mild it might as well be white bread.

Going to try and afford a better batch of shrimp next month but if not, these will still be okay.