Tender chewy blondies are studded with adorable conversation heart candy and topped with cherry cream cheese frosting. Simple to make and oh so cute, these blondies are a wonderful dessert for Valentine's Day! Jump to Recipe Valentine's Day has never really been an exciting holiday for me. Growing up, I was labelled a nerd, so it wasn't until my later years, that I actually had someone to celebrate it with. Even now, it still feels like a regular day to me, because I make it a point to show my SO and the kids that I love them every single day; not just one special day a year. Sure I might get flowers, or chocolates, but that doesn't mean as much as getting them on a random day throughout the year. Even if we aren't gung ho about the holiday, it doesn't stop me for getting excited when I see all the Valentine's candies. Which was the case, this past weekend. I stopped by our local bulk store, to get a few baking supplies and couldn't help myself from wal
Zesty lime shrimp is served with Mexican rice, in flour tortillas, for the perfect at home taco night.
My family LOVES Mexican food. The kids often request tacos for dinner, so I like to change things up a little by sometimes making fish tacos, or shrimp tacos. I marinated shrimp in a mixture of lime and spices, while I prepared a quick and simple Mexican rice. I used Minute Rice, to make things easier, but you can use regular white rice, simply cook for the specified time on the package.
This Tex Mex dinner came together in a snap and everybody LOVED it. It may be the BEST tacos I've ever made. I loved the shrimp paired with the zesty rice. It had a great slightly sweet contrast. We topped our tacos with a variety of toppings, to suit our tastes. Anything from olives for my daughter, to sour cream for my son, these tacos are delicious any way you top them and are a perfect meal for an at home taco night.
Lime Shrimp & Rice Tacos
Rice:
1 1/2 Tbs butter
1/2 C red & green peppers chopped
1/2 small onion, finely chopped
1/2 jalapeno pepper, finely chopped (seed and ribs taken out)- optional
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp each salt and pepper
1 Tbs tomato paste
1 C uncooked Minute Rice
3/4 C water
juice of half a lime
Shrimp:
Medium shrimp (41/50 count), peeled and deveined
juice of 1 1/2 limes
zest of 1 lime
1/2 tsp chili powder
pinch of salt and pepper
2 Tbs olive oil (for cooking)
8- inch flour tortillas
additional lime wedges (optional)
choice of toppings- shredded cheese, tomatoes, lettuce, sour cream, hot sauce, olives
Place shrimp in a mixing bowl. Add in lime zest and juice, chili powder, salt and pepper. Cover with plastic wrap and refrigerate until needed.
In a medium pot, over medium-high heat, melt the butter. Once butter begins to sizzle add in the onion and peppers (including jalapeno if using) and cook until onions become translucent; about 3 minutes. Season with cumin, chili powder, salt and pepper and cook until just tender; about 3 minutes. Add in the tomato paste and stir to coat the veggies with it. Add the rice, water and lime juice and bring to a boil. Cover, remove from heat and let sit, while shrimp cooks.
Remove shrimp from refrigerator. Preheat a skillet with 2 Tbs of olive oil, over medium heat. Once oil begins to ripple, add in the shrimp and cook, tossing frequently, until shrimp becomes pink and opaque; about 5-6 minutes. Remove shrimp to a serving bowl.
To serve place desired amount of rice on a flour tortilla, top with cooked shrimp and desired toppings. Serve with additional lime wedges, if desired.
This recipe is being shared at these awesome linky parties
My husband would love love love this! THanks for sharing!
ReplyDeleteThank you so much for stopping by. I do hope you give these a try :)
DeleteThis looks so great! I love making fajitas at home with tofu or shrimp. Will have to try making these tacos!
ReplyDeleteNathalia | NathaliaFit - Fitness & Wellness Blog
www.nathaliafit.com
Thank you so much for stopping in!
Delete