Monday, June 18, 2007
If you love Mexican food and Shrimp, you'll like this. My husband is a big shrimp lover, but because of his heart problems, I have to limit his shrimp meals to about 1 a month. Then it is a liberal portion. He does very well on his own watching how much of it he eats.
The other recipe is another Mexican favorite. Salsa Verde. I am sure alot of you have gone to a Mexican restraunt and munched on the chips and Salsa. Hope you like these. Both of these recipes are from the postcard recipe book I have called Mexican Cookin'.
SPANISH STYLE SHRIMP SALAD
2 cups plus 6 shrimps, cooked, cleaned & deveined
3 medium potatoes, boiled & cubed
4 hard boiled eggs, chopped fine
1 small onion, finely chopped
2 tablespoons minced parsley
1/2 cup chopped pimiento stuffed olives
2 tablespoons lemon juice
Salt & Pepper to taste
1/2 teaspoon hot chili sauce
1/2 cup mayonnaise
1 tablespoon vinegar
6 anchovy fillets
6 thin green-pepper rings
Reserve the 6 extra shrimps for garnish. In wide bowl, combine shrimp, potatoes, eggs, onion, parsley and olives. Sprinkle with lemon juice and toss lightly. In separate bowl combine salt & pepper, chili sauce, mayonnaise, sour cream and vinegar. Beat with rotary beater. Pour over mixture in first bowl and toss lightly. Divide salad among 6 lettuce-lined salad plates. Place an anchovy fillet across each serving, then a green-pepper ring in center. In center of pepper ring, place a shrimp.
1 10-oz. can Mexican green tomatoes drained
1 small white onion, finely chopped
2 or more canned serrano (Green) chilies, chopped
1 clove garlic, chopped
8 sprigs fresh coriander, chopped
Salt & Pepper
Combine all ingredients in blender, blend for a second or two, or mix and mash thoroughly. Taste for seasoning. Makes about 1 1/2 cups.