This is a quick and easy summer recipe. My sweet friend, Céire Smyth Martínez and I are always sharing recipes or talking about cooking. She is a fabulous cook and we enjoy going to the farmer’s markets together. Thanks for sharing this delicious recipe Céire!
1 (16 oz) container sour cream (you may use fat-free)
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
3/4 teaspoon ground red pepper, divided
3/4 teaspoon salt, divided
1/4 teaspoon ground cinnamon
3/4 cup water (I use a little less)
1 pound med-size shrimp
3 tablespoon orange juice
2 garlic cloves, minced
2 teaspoon olive oil
2 avocados, chopped
8 (6 inch) corn tortillas, warmed
Optional: Add chopped cilantro ‘I LOVE IT!’ or you can add a little slaw. Your options are endless!
Whisk together sour cream, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt and cinnamon. Add water, stirring until smooth. Cover and chill until ready to serve.
Peel and devein shrimp. Combine remaining seasonings in a shallow dish; add orange juice and shrimp, turning to coat. Cover and chill for 15 minutes. Remove shrimp from marinade, discarding marinade.
You may grill your shrimp at this time if you prefer. Or, you can chop your uncooked shrimp, first, sauté garlic in hot oil in a large skillet over med-high heat 1-2 minutes. Add chopped shrimp and cook 5 minutes or just until shrimp turn pink. Either way you cook the shrimp – IT’S DELICIOUS!
Serve with sour cream mixture and avocado in warm tortillas. This is an easy dish to take for a summer outing.
Filed under Chicken, Dip / Spread / Sauce / Seasoning, Entree, Fish / Seafood, Holiday, Louisiana / Cajun, Mexican, Salad, shrimp, Side Dishes / Vegetables, Spring, Summer
This is a pasta salad that you can made on the run. All of the ingredients are readily available in your local deli – so if you are on the run and don’t have a lot of time – this is a quick and delicious summer pasta salad to take. It’s bursting with flavor and can also be made ahead of time.
Sue Patrick Richard and Tracey Patrick Blanchard shared this recipe – they are excellent cooks!
16 ounces of Pasta – tri color is pretty or my favorite, Castellana Trecce Dell’orto
Chop 1 small red onion
Chop 2-3 cucumbers
Shred 2 cups cheddar cheese – I prefer to shred my own. The pre-shredded is too dry.
1 – 12 ounce bottle ranch dressing or you can make a batch of Ranch dressing and use 1 and 1/2 cups.
Chop 1 tomato or use grape tomatoes – as many as you like
Kalamata olives – as many as you like
Add 1/4 cup chopped or torn Basil
Almost 1 jar of McCormick Salad Supreme Seasoning (contains Romano cheese, salt, sesame seed, poppy-seed, celery seed, paprika, garlic, black pepper and red pepper.)
Optional: Add grilled shrimp or grilled chicken
Cook pasta – drain and cool. Add onion, cucumbers, cheese, tomatoes, olives, and dressing. Mix well. Cover the top with a healthy amount of Salad Supreme Seasoning and then set your chicken or shrimp on the top of the seasoning. Keep in the refrigerator until ready to serve. Right before serving toss salad and serve. If the pasta has absorbed too much of the Ranch dressing, you can add a little more at this time.
This is an easy summer pie recipe that can be made ahead of time. Keep one in your freezer for surprise guests. Tracey Patrick Blanchard shared this refreshing pie recipe. Thanks Tracey!
1 and 1/4 cups crushed pretzels
1/4 cup sugar
6 tablespoons melted butter
Mix ingredients together and press into glass or ceramic pie pan to form the crust.
1 can condensed milk
1/2 cup key lime juice
1 envelope lemon lime unsweetened Kool-Aid
2 and 1/2 cups Cool Whip or whipped cream
Mix all ingredients together and pour over pretzel pie crust. Cover with plastic wrap and put in freezer until ready to eat.
Remove from freezer about 30 minutes before serving. Add remaining Cool Whip or whipped cream on top before serving
It’s summer and time to enjoy the delicious taste of watermelon. Looks like this summer is going to be a super hot one. This watermelon drink is super refreshing and so easy to make. You can make it the day before. Serve chilled. Thanks Céire!
- 1 small watermelon or half of a large one
- juice of 2-3 limes or more to taste, make sure to have some of the lime pulp
- about 1/4 cup honey, to sweeten
- up to 4 cups of chilled water
Cut the watermelon into chunks, discarding seeds. Place chunks in a large sieve, over a bowl, and use a wooden spoon to press/mash fruit, extracting the juice. Stir in the lime juice and sweeten with honey. Serve chilled.