Shrimp Enchiladas Verde
serves 4-6

Ingredients:
1 lb frozen cooked shrimp (cocktail shrimp are great for this!), defrosted
1 tsp cumin
1 tsp chili powder
28 oz green enchilada sauce
1/4 tsp salt
1/2 cup sour cream (reduced fat is fine)
1/4 tsp cayenne pepper
1 4-oz can diced fire roasted green chilies
8 oz shredded “Mexican Blend” cheese (or Monterey Jack)
12-14 corn tortillas
verde salsa for serving
fresh cilantro for serving

Directions:

• Preheat oven to 350 degrees.
• Roughly chop your cooked shrimp and place in a large bowl with 1/4 cup enchilada sauce, cumin, chili powder, salt, cayenne pepper, diced green chilies and sour cream. Mix well until everything is well combined.
• Pour about 2/3 cup enchilada sauce into the bottom of a 9 x 13 inch pan. Soften your corn tortillas by placing each in a hot skillet for about 10-20 seconds each side. Then, place about 1/4 cup shrimp filling into each hot tortilla along with a sprinkle of cheese. Roll up tortilla and place seam-side down in the pan. Repeat until you have used up all your shrimp filling. (You might have a few extra enchiladas that don’t fit—place them in a small pan).
• Pour remaining enchilada sauce over the pan and sprinkle cheese on top. Cover with tin foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
• Serve with extra salsa, hot sauce and fresh cilantro.

Time:
45 minutes

Summer Gazpacho with Shrimp
serves 4

Ingredients:
1 cucumber, sliced
1/2 small red onion, minced
1 bunch fresh parsley, chopped
1 red bell pepper, chopped
1 clove garlic
juice of 1 lime
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 cups tomato juice
1/4 tsp salt
1/8 tsp pepper
16 large raw shrimp, peeled and deveined

Directions:

• First, make the gazpacho. Combine all ingredients except for shrimp in a high speed blender or food processor. Whirl until just blended. Taste gazpacho and season with extra salt and pepper if needed. Place in the fridge while you prepare the shrimp.
• For the shrimp, heat up two tsp olive oil in a large skillet over medium heat. When hot, add the shrimp and briefly saute until pink and curled. This will take only about 4 minutes since shrimp cook so fast. Sprinkle shrimp with salt and pepper and remove from heat.
• To serve, ladle gazpacho into bowls and top with four sauteed shrimp.

Time:
15 minutes