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Hi everyone! Today’s recipe is another of my Mom’s traditional Lent season recipes, it’s a delicious Shrimp Soup, it’s so easy to make and amazingly rich and flavorful that you will want to make it all year around! I hope you give it a try soon!

Ingredientes:
  • 450 G Dried Shrimp
  • 450 G Fresh Shrimp, Peeled and deveined
  • 450 G Fish cut in small chunks (cod, haddock, tilapia, etc)
  • 2 C Chopped Carrots
  • 1 ½ C Chopped Celery
  • 1 chopped Onion
  • ½ C chopped Cilantro
  • 2 Minced Garlic Cloves
  • 4-5 small, diced potatoes
  • 6-7 Mirasol Chillies (or Guajillo)
  • 1 Bay Leave
  • Sal
  • Pepper to taste
  • 1-2 Cubes of Shrimp bouillon Seasoning
  • 10 cups of water o vegetable broth ( more if necessary)



Remove the stems and seeds from the Mirasol (Guajillo) Peppers. Place the peppers in a saucepan and cover them with enough water, bring them to a boil. Boil them for 5 minutes, and then place them in a blender with one cup of water and one cube o Shrimp bouillon seasoning. Blend until you get a smooth sauce, and set aside for a minute.


Remove the heads from the dry shrimp. Set the shrimp aside for a minute.


In a large saucepan, on medium heat, add a splash of olive oil and sautee the onion and garlic for 2 minutes. After 2 minutes add in the rest of the vegetables, (potatoes, celery and carrots) also add in the Bay leave and season the vegetables with salt and pepper to taste, cover the saucepan with a lid, and cook the vegetables for 5 minutes.


After 5 minutes, add in the dry shrimp, and also add about 8-10 cups of water or Vegetable broth, (you need enough liquid to cover all the ingredients, so feel free to add more water if you need to). Cover with a lid a cook for about 15-20 minutes or until it boils. Let it boil for 5 minutes.


After the broth has been boiling for 5 minutes, now strain in the red chili sauce, and add some fresh cilantro, cover the pan with a lid, and bring to a boil once again, boil it for 5 more minutes.


After the broth has been boiling with the chilli sauce for 5 minutes, now taste the flavor add more salt and pepper if needed, also feel free to add another cube of Shrimp Bouillon seasoning if necessary.  By now the dry shrimp should be completely hydrated and very soft and tender, so also taste one, just to make sure it’s tender, if you want the dry shrimp to be softer continue to cook the soup for another 3-5 more minutes and once you are happy with the shrimp texture, now add in the fresh shrimp and the fish,  sprinkle a bit more cilantro and bring back to boil.


Once the soup is boiling, you are ready to serve.



Enjoy!


Hi everyone! Today I’m sharing one of my Mom’s recipes, it’s a delicious Mexican bread Pudding, which is very traditional during the Lenten Season, it’s called Capirotada, it’s really easy to make, and it has a beautiful combination of flavors and textures so hopefully you will give it a try and will like it as much as my whole family does! Enjoy


Ingredients:
  • 4 Bolillos or a large French baguette
  • 8 oz Piloncillo
  • +1 liter Water
  • 2 Cinnamon Sticks
  • 3 Cloves
  • 1 ½ C unsalted Peanuts
  • 1 ½ C Raisins
  • 1 ½ C Sweetened Shredded Coconut
  • 1 ½ C Colored Sprinkles
  • 1 C Oaxaca Cheese or Monterey Cheese, Shredded
  • + 2 T Melted butter
  • +4-6 Tortillas
  • 1 C dry Fruit (optional)



To make the syrup: In a saucepan, on medium heat, combine the water, the piloncillo, the cinnamon and the cloves, cook until the piloncillo is completely dissolved, and then bring to a boil. Boil for five minutes. Remove the cinnamon sticks and cloves from the syrup, and set aside to cool down for a bit.


Slice the bread into thick slices (about 1 ½ in thick) then toast them in a bit of butter, toast them on both sides until golden brown and crisp. (I placed them in the oven for about 10 minutes at 450ĀŗF, but feel free to toast them on a griddle or skillet.)


Assemble:  Line your baking sheet with the corn tortillas, place an even layer of the toasted bread slices over the tortillas and pour some of the syrup over the bread slices, you want the bread to be well soaked with the syrup so feel free to add as much syrup as you like.  Sprinkle about ½ cup of each of the remaining ingredients over the bread slices, (peanuts, raisins, coconut, sprinkles and cheese, you can also add dry fruit if you like)   Once the bread is cover with the toppings, now pour  more syrup over this, and then place a second layer of the toasted bread slices, pour more syrup over the bread,and once again add more toppings over the bread slices,  repeat these steps until you are done with the bread and toppings.


Bake at 350ĀŗF (180ĀŗC) for about 25-30 minutes or until the bread is soft and the cheese has melted.


Serve warm or cold, and top with more syrup and garnish with more sprinkles and shredded coconut.


Enjoy!


Hi everyone! Today’s recipe is a delicious Pasta Alfredo with Shrimp and Spinach,  this version is quick and easy and it’s also low fat, so if you are watching what you eat, this recipe is good for your diet. I hope you give it a try!


Ingredients:


  • 300 G Spaghetti (use whole wheat pasta, for a healthier version)
  • 1 lb. Shrimp peeled and deveined
  • 3 C. Baby Spinach
  • 1 chopped onion
  • 2-3 minced Garlic cloves
  • ¼ C chopped Parsley
  • 1 - 1 ½ C Low fat or Skim Milk
  • 4 oz Low Fat Cream Cheese
  • ½ C Grated Parmesan cheese
  • Black Pepper to taste
  • Crushed Red Pepper to taste
  • Salt to taste
  • A pinch of Nutmeg
  • 1 T. Extra Virgin Olive Oil or Butter



Cook the Pasta according to the instructions on the package. Cook it until Al Dente, then drain it and  set it aside.


In a large skillet, on medium heat, add in one tablespoon of  extra virgin olive oil or butter, and once it’s hot, add in the shrimp and season it with salt, black pepper and crushed red pepper to taste. Cook for four minutes. Then remove from the skillet and set it aside.

In the same skillet, add in the onion and cook for two minutes or until translucent. Then add in the garlic and continue to cook for one or two more minutes just to soften the garlic. Stir constantly to prevent the garlic from burning.


Add in the cream cheese, and stir for one minute or until the cheese starts to melt, then add in the milk and also add in half a cup of water, stir and season with salt and pepper to taste and a pinch of nutmeg,  set the heat to medium-low and bring this sauce to a boil.


Once the sauce is boiling, taste the flavor add more seasoning if needed. Then add in the spinach and the pasta, also add in the shrimp and the Parmesan Cheese, and fresh parsley to taste, toss together, and continue to cook for another 2 more minutes or until everything is well heated through and the shrimp is completely cooked.


Once everything is heated through, serve it right away.



Enjoy!





Hi Everyone! Today’s recipe is another easy, delicious and very healthy recipe! I hope you like it.  It’s a very delicious Ceviche, I’m using tilapia and shrimp but you could use whatever fish you prefer and replace the shrimp with scallops if you like.  I hope you enjoy this recipe!


Ingredients:
  • 2 lbs Tilapia cut in small pieces
  • 1 lb cooked shrimp
  • 1-2 C chopped tomato
  • 1 chopped Onion
  • 2  chopped Celery stalks (ribs)
  • 4 chopped JalapeƱos
  • 1 chopped Bell Pepper
  • ¼ C chopped Cilantro
  • 1½ - 2 C Fresh Lime Juice
  • ½ - 1 T dry Oregano
  • Salt to taste
  • Ground Black pepper to taste



To serve:
  • Tostadas
  • Cucumber
  • Avocado
  • Lime wedges
  • +Tabasco Sauce



Cut the tilapia into small pieces about 1in size pieces. Then pour the lime juice over the tilapia, season with a pinch of salt, and cover with  plastic wrap or a lid, and refrigerate for about 2-3 hours or until the fish is cooked. (You need enough lime juice to cover the fish, so if 2 cups of fresh juice is not enough, feel free to use more!) You will know the fish is cooked when it changes in color and texture, it will become white-ish and it will have a flaky texture.


After 2-3 hours the  fish should be cooked. Now drain the fish, discard all the lime juice, squish the fish really well, to get rid of all the extra lime juice.


Place the fish in a large bowl, and mix in the cooked shrimp, tomatoes, onion, celery, jalapenos, bell pepper and cilantro, season with oregano, salt and pepper to taste, give it a stir, taste the flavor add more salt and pepper if needed, and if you want, you can also add in the juice of one lime, just to dress the fresh vegetables.  Once you are happy with the flavor, you can serve it right away or refrigerate it for a couple hours.


Serve on tostadas, garnish with avocado slices, cucumber slices, lime wedges and your favorite Hot Sauce.



Enjoy!!

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