recipe

I tried out a great new recipe this week, from one of my older Quick Cooking cookbooks. It's called Shrimp Taco Salad. Very quick and easy to make and the kids loved it. I didn't add the coriander, though, as I didn't have any and I used 6 tortillas instead of 3.

Shrimp Taco Salad

1 pound uncooked large shrimp, peeled and deveined

1 envelope taco seasoning, divided

1/2 cup plus 3 tablesppons olive or vegetable oil, divided

1 small onion, finely chopped

3 tablespoons cider or red wine vinegar

2 tablespoons diced green or sweet red pepper

6 garlic cloves, minced

1/2 teasoon ground coriander

1/4 teaspoon sugar

3 corn tortillas (6inches) cut into 1/4-inch strips

1 package (8ounces) ready-to-served salad greens

1 medium tomato, chopped

1 can (8ounces) black beans, rinsed and drained

2 cups (8ounces) finely shredded Colby/Monterey Jack cheese

Remove shrimp tails if desired. Place shrimp in a bowl; sprinkle with half of the taco seasoning. Set aside. In another bowl, combine 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside. In a skilled, stir-fry tortilla strips in remaining oil; drain on paper towels. Sprinkle with remaining taco seasoning. In the same skillet, saute shrimp for 8-10 minutes or until pink. In a large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. Drizzle with dressing. Sprinkle with cheese; toss.

6-8 servings.

Project 365 - Day 109