Best Santa Fe Summer Pot With Avocado And Shrimp Recipes
SANTA FE VEGETABLE WRAP
This recipe, from The Whole Foods Market Cookbook, is an explosion of traditional Southwest flavors and textures. If you want to add a little heat, try mixing a teaspoon of chipotle chili in adobo sauce to the cream cheese before spreading it on the tortilla. Serve these with a bit of tomato salsa and sour cream or plain yogurt on the side for dipping.
Provided by SusieQusie
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Spread the tortilla thinly with the cream cheese.
- Place 2 lettuce leaves over the cream cheese.
- Layer the pepper Monterey Jack cheese over the lettuce.
- Layer the tomato, avocado, onion and jicama over the cheese.
- Spoon on the corn and black beans evenly. Top with the remaining lettuce leaf, and roll tightly.
- Slice in half diagonally.
Nutrition Facts : Calories 433.3, Fat 28.7, SaturatedFat 14.3, Cholesterol 61.8, Sodium 346, Carbohydrate 26.4, Fiber 10.2, Sugar 4.2, Protein 20.9
SANTA FE SEASONING BLEND (SALT FREE!)
Make and share this Santa Fe Seasoning Blend (Salt Free!) recipe from Food.com.
Provided by SweetySJD
Categories Southwestern U.S.
Time 5m
Yield 1/4 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small container with a lid or a salt shaker.
Nutrition Facts : Calories 326.8, Fat 16.4, SaturatedFat 2, Sodium 520.9, Carbohydrate 55.8, Fiber 30.6, Sugar 3.3, Protein 13.9
SANTA FE SOUP
This is in between a soup and chili. I love it because it's relatively healthy (low-fat) and thinner than a lot of other chili recipes. Easy and delicious!!! You don't have to second-guess how the flavor will come out because it's always good.
Provided by crispychick
Categories Vegetable
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, saute meat and onion together until meat it cooked through.
- Stir in seasonings.
- Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
- Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.
SANTA FE PASTA & SHRIMP
This dish sounds decadent, but might be a perfect dinner for two on some romantic evening--- or not! Or, maybe you are just in the mood for a rich, yummy pasta dish for absolutely no reason at all!
Provided by DailyInspiration
Categories Weeknight
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, heat butter and oil. Add shrimp and cook about 8 minutes or until shrimp are pink and firm. Remove shrimp and set aside.
- Add peppers, onion, garlic and cilantro and saute until just barely tender. Remove vegetables and set aside.
- Add tequila to skillet (off flame) and swirl around pan. Add all seasonings and cream and simmer. Allow sauce to thicken slightly.
- Return shrimp and vegetables to skillet and toss until mixture heats well and coats shrimp with cream. Serve immediately over hot, cooked pasta. Garnish with parmesan cheese and extra cilantro leaves.
Nutrition Facts : Calories 327.1, Fat 24.7, SaturatedFat 11.3, Cholesterol 188.3, Sodium 770.6, Carbohydrate 9.2, Fiber 2.1, Sugar 2, Protein 18
POTATO CAUSA FILLED WITH AVOCADO AND SHRIMP
This recipe is adapted from yanuq.com. They suggest serving with a light drizzle of passion fruit syrup.
Provided by realbirdlady
Categories Potato
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in boiling salted water until tender. While still hot, force potatoes through a strainer or ricer.
- Combine with salt, lime juice, oil and aji. Knead until mixture is soft. Add salt and pepper to taste.
- Combine shrimp tails with cocktail sauce, to coat lightly.
- Line a rectangular serving dish (or individual ramekins) with plastic film and cover the bottom evenly with half of the potato mixture.
- Spread mayonnaise on top evenly.
- Cover with avocado slices.
- Season with salt and drops of lemon juice on top.
- Cover with remaining potato mixture and press lightly.
- Chill.
- To serve, invert onto a platter and decorate with avocado slices, shrimp, cheese and lettuce.
Nutrition Facts : Calories 557.2, Fat 27.9, SaturatedFat 4.2, Cholesterol 167.4, Sodium 391.8, Carbohydrate 55.3, Fiber 9.7, Sugar 3.7, Protein 24.5
SANTA FE CHICKEN BOWLS
I made this on the stove instead of the crockpot, and they were still fast and delicious. I made brown rice like the person who posted this, and I added cilantro to it while it was cooking plus topped with cilantro and guacamole. Recipe courtesy of A Sullivan and tablespoon.com.
Provided by AmyZoe
Categories One Dish Meal
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray crock pot with non-stick cooking spray.
- Add chicken, beans, tomatoes, and green chilies into crock pot.
- In a small bowl, whisk together taco seasoning and broth or water. Pour over chicken mixture.
- Cover and cook on low 8 hours.
- Once cooked, shred chicken using 2 forks.
- Add corn, heating through.
- Spoon over cooked rice.
- Garnish with lime and cilantro. You can also add salsa, cheese, avocado, or sour cream. Make it your bowl!
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