For shrimp and seafood lovers, the Lenten season is a favorite time of year. Fish fries abound at churches and local organizations, with tasty selections even the most finicky eaters can appreciate.
If you’re preparing meatless meals at home during this season and you’re looking for something a little different, then maybe this Mexican Shrimp Salad, along with a few cheese-salsa quesadillas on the side, is the change your family is looking for.
When I make this salad, I first heat about a half-inch of hot oil in a heavy skillet and place a 6-inch flour tortilla in the center and hold the center down with a large, heavy spoon, let it fry for a few seconds and turn it over to allow the other side to brown slightly. The tortilla will bubble up around the spoon leaving an indention for the salad when you take it out of the hot oil. Then you fill tortilla with the salad mixture.
And, it’s so easy to make cheese quesadillas to go with it. Just place a 6-inch flour tortilla in a slightly oiled frying pan. Place four slices of Colby-Monterey-Jack cheese on top of the tortilla and spread a few spoons of salsa over the cheese and then place another tortilla on top. Brown the tortilla a few minutes and when you see the cheese melting, flip it over. In just a few short minutes, the tortilla will be browned on the other side. Remove it from the pan and cut it into four triangles, and lunch or supper is ready!
MEXICAN SHRIMP SALAD
1 pound raw, medium shrimp; peeled and deveined
3 limes, juiced
1/4 cup plus 2 tablespoons olive oil
1 small red onion, thinly sliced
1 (6-ounce) can of black olives, drained and rinsed
2 cloves garlic, minced
Kosher salt and pepper to taste
Package of mixed salad greens
3 avocados, sliced
3 tomatoes, cut in wedges
4 ounces shredded cheddar, Monterey Jack or Colby Jack cheese
Salsa for garnish
Marinate shrimp in 3 tablespoons lime juice in bowl for 5 to 10 minutes. Drain and discard lime juice.
Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir shrimp until they’re bright pink on outside and meat is opaque, about 3 minutes on each side.
To make dressing, combine 1/4 cup olive oil with 1 tablespoon lime juice in a small bowl. Add onions, olives, garlic, salt and pepper and stir dressing to combine.
Divide greens, shrimp, avocados, tomatoes and dressing between individual salad bowls (OR tortilla bowls) and toss lightly and top with a few spoonsful of salsa and sprinkle with shredded cheese.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
