Add shrimp, avocados, tomatoes, chopped corianderand red onion. Meanwhile, peel anddeveinshrimp. Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauceandremaining salt
Drain the marinadeand rub shrimp with the Cajun Seasoning. My goal was to make a lighter, healthier version andfind a way to create a low calorie creamy sauce that would replace all that fattening sour cream that my husband loves to pile on his tacos
Remove the tomato sauce from the heat and mix in the parsley and basil. Add the garlic and chili pepper flakes and saute until fragrant, about a minute
I like to have turkey sausage in the fridge andshrimpin the freezer at all times, because when it's crunch time for supper, it's easy to come up with something delicious
Place the shrimpin the hot pan and cook until the shrimp are pinkand slightly coiled. But, I did manage to cook a little this past weekend, and these shrimp tacos with avocado corn salsa and herb crema (um, sorry for that lengthy title, I usually try not to be THAT person) made everything a little less crazy around here
But it also gives suggestions for how to use quick ingredients, like prepared enchilada sauce, instead of making your own, if quick and easy is what you need
And I do a quick defrost by placing the shrimpin a colanderandrunning luke warm water over them. And place it all on an elegant serving tray to make it look like you put a lot of effort into it
Peel avocado, remove stone and cut into two. I’m still in semi-holiday mode at the moment, hence my recent lack of posting, commentingandinteraction on social media
But it also gives suggestions for how to use quick ingredients, like prepared enchilada sauce, instead of making your own, if quick and easy is what you need
Since the Neufchatel adds gravity and a rich flavor to the shrimpand rice stuffing, a bold tomato sauce with olive flavors is a good choice for lightening up the heavy entree on the palate
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