Shrimp is quick, full of lean protein, and yummy. I almost always have the ingredients on hand to throw this together (minus the cilantro – if anyone has tips on keeping cilantro good when you get it home from the store, I’m all ears – but that’s a two second stop at the grocery store) and my kids love it mixed up with rice so I can stretch it even further.
-1 Tbsp chili powder
-1/2 tsp garlic salt
-1/2 tsp ground cumin
-1 lb medium shrimp, peeled and deveined
-2 Tbsp fresh lime juice, divided (optional-if I have one, I use it – if I don’t , it’s not the end of the world)
-1 1/2 cups frozen whole-kernel corn, thawed
-3/4 cup bottled salsa
-1/4 cup chopped fresh cilantro
-1 (15-ounce) can black beans, rinsed and drained
-Heat a large nonstick skillet over medium-high heat.
-Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
-Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice.
-Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.
Recipe modified from Cooking Light
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The Daily Tip
Music is one of my favorite ways to set the mood in our house and dinner time is no exception. Because it can be a little crazy – the Mister just getting home from work, everyone wanting to talk at once, getting the food on on the table – I tend to lean toward more mellow and relaxed music. I know I’m a late adopter, but Pandora has been great for this – I use Mumford & Sons, City & Colour, Iron & Wine, or The Civil Wars as my “station” – if it gets too hectic, I do turn it off, simply because I tend to get “sound claustrophobic” but most of the time I find it helps mellow us out. And I just bought this speaker for the Mister – and I can’t imagine life without it (makes a great Christmas gift).