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Monica's Munchies


The Lord Bless thee, and keep thee,
May the Lord make His face to shine upon thee!
And be gracious unto thee,
be gracious unto thee,
the Lord lift up,
thy countenance and give thee peace!

Monica's Munchies: LUV2U! <3

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I have learned many things along this rocky road called life! The most important thing I've learned is that I needed a Savior long ago! I felt so lost before the Lord found me and I opened up my heart to Him. Many things were coming at me, not the least of which was a voice telling me that my life wasn't worth going on for! When the Lord found me, He saved me from this lying voice! I invited Him into my home and my heart! From then on it's been Him and I in all things. My hope for you is that if you are on that same rocky road that I was on, empty, wondering if it's worth it to go on, you too will invite the Lord to save you. He will show you that your life is worth living for Him!

Saturday, July 17, 2010

Roasted Fajita Shrimp Tacos by Melissa

Recipe #2 Monica and Melissa’s Cooking Class!
Serves family of 4-6!

Roasted Fajita Shrimp Tacos

1 package Lawrys Fajita seasoning mix (Easy note: you can sprinkle any bottled fajita seasoning directly onto your shrimp)

2 lb. bag raw frozen P & D Shrimp Kirkland brand, Costco (Note: Or from the fish counter@ market of choice)

½ head of Cabbage shredded

1-2 bunches Cilantro, minced

1 Jalapeno deveined, seeded and chopped

Juice of 1 Lime

Corn Tortilla (mini if preferred)

Salsa, Crema (sour cream), Queso Fresco for topping off

Defrost shrimp in refrigerator overnight or in colander with cold running water.

Pat shrimp dry with paper towel.

Line a cookie sheet with aluminum foil. (For easy clean-up)

Place shrimp in large baggie and add fajita seasoning mix, continue by following the directions on packet.

Marinate for15-20 minutes.

Always remember to wash your hands and the kitchen sink with soap when handling raw meats or fish!

Prep work to be done while the shrimp is marinating:

1. Shred ½ a head of cabbage and place on a plate.

2. Mince a handful of cilantro, toss with cabbage.

3. Devein and seed 1 jalapeno, chop and toss with cabbage.

4. Juice 1 lime and pour over cabbage. Set aside

Finishing up Fajita Shrimp:

With slotted spoon take shrimp out of bag, draining a little. Place shrimp directly on cookie sheet, in single layer. (No overlapping!)

Roast in oven at 400 degrees for 7 minutes.

Heat tortillas, rough chop Fajita Shrimp, place in tortilla with cabbage mixture.

Top with Crema (sour cream), Salsa, and Queso Fresco (Note: You can find this cheese and the crema in the refrigerated case next to regular cheese at the market!)

Serve with Basmati Spanish Rice and Melissa’s Black Beans for a complete meal…don’t forget the Mexican Sweet Bread for dessert!

Luv2u! <3 Monica's Munchies

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