Never be lacking in zeal, but keep your spiritual fervor, serving the Lord. Be joyful in hope, patient in affliction, faithful in prayer.
Romans 12: 11-12
Oh summer recipes, oh how I love thee. So simple, but sometimes I think we need to be reminded that simple food can be just as delicious. Especially since most vegetables are coming into season = packed full of flavor.
With the dog days of Summer inevitably arriving this recipe is a good one to try, the shrimp and pepper take approximately 10 minutes of cooking, aka little heating up of the kitchen.
Just as a reminder, remember to cook your shrimp until it is a C shape, if it is an O shape, it is overcooked. If jalapeno are a little too spicy for your blood (these were spicier than normal), switch to a Pablano pepper, or even a Bell pepper. The blackened pepper with the shrimp and creamy avocado is a match made in heaven.
Warning: If using jalapenos, make sure to turn on ventilation fan, the cooking jalapenos (if they are strong), can make you cough.
P.S. I apologize my think tank is on a siesta, not much in depth-ness here today.
- 1 lb Raw Shrimp - peeled and deveined
- 3 - 4 Jalapenos sliced or 1 Pablano pepper sliced
- 1 tbs high heat oil (lard,avocado oil, or canola oil)
- 2 tsp garlic paste
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 3 tomatoes - chopped
- 1 bell pepper - chopped
- ½ small/med onion - chopped
- ½ lime
- ¼ cup cilantro - chopped
- salt and pepper to taste
- 1 avocado sliced
- Serve with tortilla chips
- Finely slice up the tomato (removing large portion of juice), onion, and bell pepper. A food processor helps speed this step up. Place into a medium size bowl.
- Slice cilantro finely, add to Pico. Squeeze lime juice and add salt and pepper. Mix together well. Using a tortilla chip, taste test. Set aside.
- Slice avocado into preferred size chunks. Set aside.
- Heat a medium sized skillet over medium high heat. Add oil.
- Once pan preheated, add in pepper. Do not stir for 1-2 minutes, allow pepper to blacken.
- Add shrimp to skillet. Season with salt, pepper, cumin, and paprika. Stir well.
- Add in garlic paste.
- Continue to stir and if needed turn down heat on skillet. Once shrimp are pink and a C shape remove from heat source.
- Serve shrimp and jalapenos with avocado, Pico, tortilla chips and/or soft tortilla shells.
To make take some of the heat from Jalapenos, remove seeds prior to cooking.
When cooking Jalepenos, the