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Posts Tagged ‘terrapin rye pale’

Our first published meal is lime cilantro shrimp and tomato chicken. We first tried this out several months ago and ate them as  tacos. Last night we titled them fajitas. The concept simply being you have your meat and veggies and you can wrap it in a tortilla, fill a taco shell, or just eat the meat and veggies all by themselves. We hope you enjoy this simple and quick meal as much as we did. Cheers!

 

Lime Cilantro Shrimp and Tomato Chicken
serves 6-8

Cilantro Shrimp:
Frozen raw shrimp, peeled and deveined (we used 1 pound)
1/8 cup olive oil
1 red bell pepper, cut into strips and diced if desired
1/2 sweet onion, diced
Garlic, to taste
Fresh cilantro (or cilantro pesto paste if cilantro is not  available), to taste
2-3 fresh limes, to taste

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Tomato Chicken:
2-3 fresh boneless skinless chicken breasts, diced
1/8 cup olive oil
1 green and 1 red bell pepper, cut into strips and diced if desired
2 cans fire roasted tomatoes
Harry and David Pepper and Onion Relish (Orange) into the chicken
Cumin, to taste
Cinnamon, to taste
Mexican chili powder, to taste
Salt and pepper, to taste
1 lime, squeezed, to taste

Cooking Directions

Shrimp:
Saute garlic, onions, and peppers on high heat until onions are translucent. Add shrimp and reduce heat to low. Add cilantro, squeeze limes and add lime rinds, remain on low heat until desired consistency is reached and shrimp are cooked (15-45 minutes)

Chicken:
Saute garlic, onions, and peppers on high heat until onions are translucent. Add chicken and reduce heat to medium high. Stir chicken to ensure even cooking. After 5-10 minutes, add tomatoes. Allow to simmer. After 10-20 minutes, add relish and allow to continue simmering. Once chicken has completely cooked, turn heat to low and add spices and allow to continue to cook until desired consistency is reached. Around 10 minutes before serving, add juice of one lime. If a stronger lime flavor is desired, add more limes and add the juice earlier in the cooking process.

Serve shrimp and chicken on tortillas, tostadas, by itself, or any way you like. We serve ours on flour tortillas and also by itself.

We recommend a key lime pie for dessert.

We sampled a variety of beers while preparing this meal. However, we would suggest a nice wheat beer (Bell’s Oberon Ale) or a pale ale (Terrapin’s Rye Pale Ale) to accompany the shrimp and chicken.

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