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Common ingredients include octopus, clams, oysters, baby scallops. It is called “Vuelve a la vida” which translates to “come back to life” because its invigorating attributes. That, I can not guarantee, however I assure you that it will refresh and invigorate you on a summer afternoon. In my case, I just love the simplicity of flavors and the way the shrimp skins cooked as a base produce a magic broth with depth and character!Prepare this dreamy cocktail for yourself ! You can make it in advance, since it is served cold on chilled glasses. For parties you can serve it with all the vegetable accoutrement on the side which allows your guests to customize their own. Keep it ice-cold at all times. It is truly a great summer crowd pleaser. Enjoy!I can assure you this recipe will be part of your repertoire for many years to come.
Happy Summer, Enjoy!
This cocktail is light and refreshing, it can serve two as a meal or four to six as an appetizer. This recipe can easily be doubled or tripled upon family size, or a friendly party crowd.
1 – ½ lbs. Jumbo or medium large shrimp, peeled save the skins and deveined.
For the shrimp stock:
The reserved skins from the shrimp.
2 celery stalks
¼ wedge of a white onion.
2-3 sprigs of fresh thyme
1/2 teaspoon Sea salt
¼ teaspoon black pepper
Seasonings for the cold cocktail broth:
The juice of one small Valencia orange
3 large limes + 1 or 2 more to garnish.
¼-1/2 cup ketchup sauce
A few dashes of your favorite Mexican Bottled Hot Sauce, I prefer Cholula, Valentina or Huichol.
Prepare cocktail with:
2 roma tomatoes, small diced
1 small white or purple onion, small diced
1 medium cucumber seedless such as jade or English cucumber, small diced.
¼ cup finely chopped cilantro
1 chile Serrano or Jalapeno with seeds.
1 small Hass avocado
Saltine crackers or Tostadas
And a really cold light Mexican beer (I prefer Modelo Especial or Victoria oh yeah!)
1. Place two glass serving bowls in the freezer. (Mason jars, or glass mugs will work too.)
2. Peel and de-vein the shrimp, reserve the skins and leave 4-6 unpeeled, tail-on shrimp for garnish.
3. In a non-reactive pan place the shrimp skins, along with the celery stalks, onion wedge, thyme, a pinch of sea salt and some cracked black pepper. Add 3 cups of water and simmer for about 15- 20 minutes.
4. Meantime, prepare all your vegetable accoutrement. Dice and chop the tomato, cucumber, onion, serrano or jalapeno peppers, limes, avocado and cilantro. Set aside.
5. Check on your broth. With a slotted spoon, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up.~Shrimp cook very fast so be attentive! You do not want rubbery overcooked shrimp!~
6. With a slotted spoon, pull out the shrimp a little before you think they are ready. They will keep cooking with their residual heat. Place the shrimp on a plate with ice underneath. (see picture below).
7. Fill a bowl halfway with ice and place a metal or glass bowl on top of the ice. Place a fine sieve on top of the bowl and drain the broth. With a wooden spoon, start whisking to cool off the broth until the temperature of the broth feels fresh and cooler.
8. You should have around 2 to 2-1/2 cups of broth left, transfer the broth into a liquid measuring cup if you have more than 2 ½ cups discard the extra broth.
9. Start seasoning the broth. Squeeze the juice of 3 limes, the juice of 1 small Valencia Orange, add Ketchup (I used my favorite: Sir Kensington’s spicy ketchup!) add a couple of dashes of hot sauce, the sea salt, and whisk. Taste and adjust flavor for salt or pepper.
10. Pull out the frozen glass serving bowls and start arranging your cocktail. Start by layering the ingredients and add the seasoned broth at the end. No rules here! You can add as much or as little veggies as you want. Avocado is a must, highly necessary!, A little extra squeeze of lime juice, sprinkle some cilantro and an extra dash of hot sauce…Prepare for the stampede!.. you are gonna love it. Enjoy!
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This Tasty One-Pot Shrimp Fajita Pasta is quick, easy, and totally delicious! Pescatarian + Gluten-Free
By now we’re all well aware of my colorful veggie obsession, and after 9+ years of this dog and pony show, darlings, I have no plans of stopping now!
For some strange reason; however, I’ve never gone full-on fajita up in here.
Crazy right? It’s so very long overdue especially since I’m constantly making shrimp, chicken and veggie fajitas for dinner.
Paul’s weekly request for “fajita things” means I’m stocking my grocery cart with vibrant bell peppers, jalapeños, onion, cilantro, and limes, plus all the fixings for an epic bowl of guacamole to go with it. I would have actually photographed this deliciousness with a big ole mountain of guac but my 4 year old has made it her life’s goal to introduce all ripe avocados to her face the moment I bring them home.
I need an avocado tree, stat.
We’ve made this tasty one-pot shrimp fajita pasta twice now and, not to toot my own horn or anything, but it’s *tooting* awesome!
This crazy colorful dish features Chickapea Pasta, a tasty gluten-free pasta made with chickpeas and lentils <— that’s it!
Nothing sketchy and no weird preservatives or stabilizers. Just good ole legumes in a fun pasta shape.
With 27 grams of protein in each serving, it’s a powerhouse of an option for pasta night! Especially paired with shrimp in this saucy skillet!
Fun. Filling. Flipping Delicious. Let’s do this!
I don’t want to spend too much time waxing poetic about this pasta though because I NEED you to get in the kitchen and make it. Who needs a tortilla when you have this skillet of awesomeness on the table? Not us! Let’s get our fajita on, yo!
Or should I say one pan? One skillet? ONE HECKOFA DELICIOUS DISH? Let’s go with that! This fun twist on fajitas is destined to rock your plate.
PREP 15 MINS
COOK 15 MINS
TOTAL 30 MINS
AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS
YIELD 4 SERVINGS
This tasty One-Pot Shrimp Fajita Pasta is quick, easy, and totally delicious! Pescatarian + Gluten-Free
Recipe yields 4 servings and can be easily halved to serve 2 if needed!
I’ve made this tasty pasta dish two ways – the first way is all in one pot (hence the title) by boiling the pasta in a large high-sided skillet, then transferring it to a bowl while you cook the shrimp and veggies. To save time, you can actually boil the pasta in a separate pot while cooking the rest of the dish and it goes even faster! Totally choose your favorite method here!
Have fun with the toppings and treat this sassy skillet the same way you would conventional fajitas. I mean, you could probably even throw caution to the wind and serve this shrimp fajita pasta IN a tortilla. I’m certain that wouldn’t be drastically breaking laws of nature or anything… or would it? The world may never know!
That was dramatic… just ditch the tortilla and try the pasta, will ya?
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