Seafood · Shrimp

Shrimp Recipe

(from my old blog…) Last night I was going to make shrimp fajitas, but I didn't have flour tortillas and I didn't feel like going to the store on my lunch break or on the way home, so this is what I did instead:

Smeared 1/3 of a can of tomato paste in the bottom of a baking dish (not a 13 x 9 – it's smaller, maybe 11 x 7 or so).

On top of that I put chunks of cream cheese – used a whole 8 ounce block. (No, this isn't diet food.)

Peeled and deveigned some shrimp. (There were 28 left in the bag of frozen, so that's what I used) Put them in a bowl, and sprinkled some "Essence of Emeril" on top. (Yes, really, I have a bottle of it. It's handy.)

Mixed together a can of black beans (rinsed) with a package of frozen corn, a chopped onion, the rest of the can of tomato paste whisked into a cup of chicken stock, salt and pepper, and a bit of lemon zest (about a teaspoon). (I used lemon zest because I had some left from the dessert I made on Sunday, and because I didn't realize I still had some limes. I would have used the juice from half a lime otherwise.)

One by one, I heated up small corn (white corn in this case) tortillas and when they were warm and softened, I put two shrimp lengthwise at one end and rolled them up in the tortilla. Like a flauta, I think.

Anyway, placed these, as I made them, down the center of the baking dish. They fit perfectly – I made 14 of them, there were 10 down the center, and 2 along each side. Nice and snug.

Poured the beans and corn mixture over the top, covered it with foil, and baked for about an hour at 350 F. Actually, to be honest, I started it at 325 but it wasn't coming along fast enough (trying to time it for when my husband got home from work at 7), so about halfway through I bumped it to 375. So, averaging it out, I'm saying 350. But it also depends on the individual oven, so it should be checked periodically.

Served with a dollop of sour cream and some cubed avocado. We also sprinkled some green Tabasco on it. I would have made it spicier, but I'm trying to share more of our "people food" with Alex, and I don't want to frighten him with chili peppers just yet.

My husband loved it. I thought it was good. But then I am always more critical of my cooking than he is. I think it could have used more liquid – maybe half a cup more of the chicken stock.

P.S. Tonight I pureed some of the leftovers and fed that to Alex for dinner. He loved it too. Except for the avocado. 

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