Shrimp Salad (Serves 4)
- 2 tbs olive oil
- 1/2 medium yellow onion, chopped
- 4 large garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 1 tsp ground cumin
- 1 lbs large shrimp, shelled and deveined
- 2 large limes juiced
- 5 cups baby spinach leaves
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh cilantro, chopped
In a pan, add the onion and cook until soft and translucent, about 4 min. Stir in the garclic and cook until its fragrant, about 1 min. Season with salt, pepper, and cumin.
Add the tomatoes, chipotles with adobo sauce and lime juice, cooking until slightly thick, about 1 minute. Add the shrimp, tossing in the sauce. Cook for 3 to 4 min until the shrimp are curled and pink.
Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the shrimp mixture between the tortilla bowls and top with a sprinkle of feta. Garnish with chopped cilantro and serve with lime wedges.
Tortilla Bowls
- 4 large Whole-wheat tortillas
- Olive oil
- 4 15-ounce cans
Preheat the oven to 400 degrees F. Place a small dish of water on the kitchen counter. To make the tortilla bowls, place four empty 15-ounce cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil.
Drape the tortillas over the cans and bake until firm, about 5 to 7 min. Using tongs, turn the tortilla bowls right-side up, discard the cans, and continue to bake until golden and crisp, another 4 min. Let cool.
Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the shrimp mixture between the tortilla bowls and top with a sprinkle of feta. Garnish with chopped cilantro and serve with lime wedges.
