Wednesday, October 31, 2007

Shrimp Verde (mexican dish)

I watched my husbands Hispanic grandmother make this and it is one of my favorites!!! No cooking involved, so its great for hot summer days.

1 pound of pre-cooked shrimp
lots of tomatoes
white onions
lemon juice
1 jalapeño pepper
1 avocado (optional)
Salt and Pepper

Put shrimp (tail off) into big bowl pore lemon juice on top of shrimp...juice should almost completely cover shrimp. Put in fridge, leave in fridge for several hours..or 20 minutes whatever your schedule is.

about 20 minutes before dinner roughly chop tomatoes and avocado, dice onions and jalapeño. Tear off cilantro leaves. pour everything into bowl with shrimp and lemon juice stir and salt and pepper to taste.

Eat with chips or tostada shells (homemade is best) or a no carb meal eat it alone.

this is not an exact science recipe..adapt it to your family's tastes.

TIP: Can't get jalapeño pepper off of your fingers? Wet finger tips then dip in salt let it soak for a minute then wash off. salt draws the pepper juice off of skin.

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