Best Fiesta Shrimp Recipes

FIESTA SHRIMP COCKTAIL

Steps:

• Place the first eight ingredients in a large bowl; toss combine. Refrigerate, covered, at least 1 hour., Line six cocktail glasses or serving dishes with romaine leaves. Using a slotted spoon, place about 1/2 cup shrimp mixture in each.

SHRIMP FIESTA ENCHILADAS WITH CREAM SAUCE

Steps:

• Heat 2 Tbs. oil in medium skillet and add vegetables and garlic, saute for about 3 minutes on medium high heat.
• Add Shrimp and continue cooking just until shrimp turn pink.
• Remove from heat and add lime juice. Set aside.
• Heat 1/2 vegetable oil in 8" skillet and fry tortillias for approximately 30 seconds.
• Drain on paper towels and stack.
• Mix Jar of Salsa and can of Enchilada sauce in shallow bowl.
• Prepare a 9X13 casserole dish by spreading 1/4 Celsius green sauce to coat bottom.
• Coat tortillia in sauce, *(you will have green sauce left over to add to cream sauce).
• Lay tortillia in casserole dish and spread 2 Tbs. shrimp filling, and 1 Tbs. of grated cheese in middle of tortillia and roll and place seam side down. Continue until all tortillias are rolled and arrange in single layer in dish.
• Cover with foil and bake in preheated 325 degree oven approximately 15 minute.
• Meanwhile prepare CREAM SAUCE:.
• Melt butter in sauce pan over medium to medium high heat.
• Wisk in flour and stir untill flour melts and mixture bubbles.
• Slowly incorporate half and half. As soon as mixture comes to boil and thickens remove from heat and stir in cheese and *remaining green sauce.
• Remove dish from oven, remove foil and pour sauce over enchiladas. You may top with additional grated cheese and sliced olives if desired.
• Return to oven, uncovered and continue baking another 15 - 20 minutes or until hot and bubbling.

BLACK BEAN FIESTA WITH YELLOW RICE & SHRIMP #RSC

Steps:

• Get a large pan add 3 cups of water, let it come to a boil then pour yellow rice & let it cook for 20mins. While that's cooking, get a large non stick skillet, pour 2 tablespoons of olive oil (medium heat) place the shrimps, ¼ cup of chopped red bell peppers, ¼ cup of bell peppers/onions stir & saute' for 3-5mins.
• Turn stove top off & pour ½ cup of Monterrey Jack Cheese on top & let it melt. After rice is finished cooking rinse it off a couple times. Get another pan & heat one can of Bush's Black Bean Fiesta for 3-5mins.
• Then get a serving dish, tear off foil & put it around the dish. First spread your rice around the bottom of the dish & layer shrimps, red bell peppers, bell pepper/onions on top of it. (Make sure you save the middle space so you can pour the black bean fiesta in it.) Sprinkle a little Monterrey Jack Cheese on top of black bean fiesta. I also cooked 2slices of maple bacon pat grease out & crumbled on top of black bean fiesta as well.

FIESTA SHRIMP DINNER

Steps:

• Mix cheeses, salsa, parsley and spices in medium bowl; add noodles and stir. In a small bowl, mix well the eggs, half-and half, and yogurt. Add to noodles. Put in 1 gallon ziploc bag. Tape bag of frozen shrimp to noodle bag and freeze.
• To cook:.
• Thaw in refrigerator. Blot thawed, cooked shrimp with a paper towel. Add shrimp to noodles and place in greased 9x13 baking dish. Bake uncovered at 350F for 25 - 30 minutes. Let stand 5 minutes before serving.

FIESTA SHRIMP TACOS

Steps:

• BAKE shrimp according to package directions.
• COMBINE sauce ingredients, adding taco seasoning to taste. Thin sauce if need with 1-2 tablespoons of milk.
• SPREAD a tablespoon of sauce over each warm tortilla, shredded cabbage, cheese, tomato and olives. Top with cooked shrimp. Serve with lime wedges, if desired.

FIESTA SHRIMP SALAD

Steps:

• In a saucepan, bring 2 cups fruit juice and 1 cup water to a simmer over medium-high heat. Add shrimp and return to a simmer. Remove from heat; cool to room temperature. Peel shrimp. Return shrimp to cooled poaching liquid; cover and refrigerate until needed, up to 2 hours.
• In a small saucepan over medium heat, reduce remaining 1/2 cup juice by half; set aside to cool. When cool, whisk reduced fruit juice with lime zest, lime juice, olive oil, salt and pepper.
• Lightly toss mango, onion, red pepper, and cucumber with 3 tablespoons of dressing mix.
• To serve, divide salad greens between 8 salad plates or bowls. Spoon mango and vegetables mixture evenly over greens. Drain shrimp; toss with remaining dressing mixture and arrange 3 shrimp on each salad.

FIESTA SHRIMP WITH PEPPERS AND JALAPEÑOS

Steps:

• Heat broiler. Cut off 1/2 inch from top and bottom of red and yellow peppers and cut the peppers in half. Remove seeds. Broil all peppers skin side up (leave jalapeños whole and turn occasionally) 12 to 15 minutes, until evenly charred. Cover and cool 15 minutes. Slice peppers into 1/4-inch-thick strips. Toss in medium bowl with 1/4 teaspoon salt and 1/8 teaspoon pepper. (Can be made ahead. Cover and refrigerate up to 2 days). Sprinkle shrimp with remaining salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Add garlic and shrimp; cook 3-4 minutes, stirring until pink. Stir in lime juice and bring to a boil. Transfer shrimp mixture to serving bowl. Cover and keep warm. Cook peppers in same skillet 2 to 3 minutes until heated through. Add peppers to shrimp and toss with cilantro. Serve immediately.

FIESTA SHRIMP CREOLE

Steps:

• Mix oil and flour in large saucepan. Cook on medium heat 6 to 8 min. or until browned, stirring constantly.
• Add green pepper, celery and garlic; cook and stir 4 min. or until tender. Stir in salsa and tomato sauce; simmer 10 min., stirring occasionally.
• Stir in shrimp; cook an additional 6 to 8 min. or until shrimp are cooked through. Serve over rice.

FIESTA SHRIMP AND AVOCADO SALSA

Steps:

• Mix all ingredients except for avocados.
• Blend well to incorporate flavors.
• Finally mix in avocados.
• Chill till serving.
• We serve with flour tortillas cut into triangles and deep fried till lightly browned.

FIESTA SHRIMP COCKTAIL

Steps:

• 1. Thaw shrimp, if frozen. Peel and de-vain shrimp. Cook shrimp in a large amount of boiling water for 1 to 2 minutes or until shrimp are opaque, stirring occasionally. Drain; rinse under cold running water.
• 2. In a large bowl, stir together ketchup, lime juice, and hot pepper sauce. Add shrimp, tomato, onion, and cilantro; toss to coat. Cover and chill for at least 2 hours or up to 4 hours.
• 3. Just before serving, add avocados; toss to coat. If desired, garnish with lime wedges and flowering kale.

FIESTA SHRIMP

Steps:

• 1. Thaw shrimp, if frozen. In large saucepan bring 4 cups water to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp are opaque, stirring occasionally. Rinse under cold running water. Drain well.2. In large re-sealable plastic bag combine shrimp, lime juice, onion, cilantro, oil, garlic, honey, lime peel and jalapeno pepper. Seal bag. Set in shallow pan. Refrigerate for 2 to 8 hours, turning bag occasionally.3. Drain shrimp mixture. Serve on crackers.