(WTNH) - Kashia Cave whips up a healthy dish.
Grilled Shrimp Kabob
1 pound large shrimp, peeled and deveined
2 cups fresh pineapple chunks
1 red onion, peeled and cut into chunks
1 lg green bell pepper, seeded and cut into chunks
1 cup sweet cherry tomatoes
¾ cup pineapple juice
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon fresh minced ginge-root
1 pablano pepper, seeded and finely chopped
2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons of herb mix (chopped cilantro, rosemary and sage)
8 wooden or metal skewers
Soak wooden skewers in water for 30 minutes before using. Place alternate the shrimp with the pineapple, onion, green pepper and tomato. In a small saucepan combine pineapple juice, lemon and lime juices with the ginger, pablano pepper, soy sauce, honey and herb-mix. Heat mixture over medium high heat and simmer until liquid is reduced by half. Brush or drizzle the kabobs with the glaze. Cook off in a hot grill or over an outdoor grill. Grill for 3 minutes per side and brush occasionally with the glaze. Serve hot.
Shrimp Enchiladas with Guacamole
¾ lb. precooked world classics Trading Co. medium shrimp, shelled and deveined
½ cup Big Y canned corn or (substitute fresh boiled corn then sliced)
½ cup Big Y canned black beans, drained and rinsed
1 roma tomato seeded and finely chopped
3 tbsp fresh cilantro, finely chopped
2 green onions, finely diced
¼ cup red onion, finely diced
½ red bell pepper, seeded and finely diced
2 garlic cloves, minced
1 tbsp fresh lime juice
2 tsp World Classics Trading Co. olive oil
1 cup salsa verde
1 cup guacamole
8 soft tortillas
Salt and pepper to taste.
1. Place shrimp on a plate until ready to use
2. In a large bowl, combine corn, black beans, tomato, cilantro, green onions, red onion, bell pepper, garlic and salt and pepper to taste. Gently mix in the lime juice and olive oil; cover and refrigerate until ready to serve.
3. Wet some paper towel with some water and gentle ring out, keeping them intact. Use the towels to line an 8-9 inch, microwavable-safe casserole dish. Add the tortillas in a stack, cover with more moistened paper towels and microwave for 4 minutes.
4. Evenly divide shrimp and guacamole between the tortillas and roll up. Serve immediately topped with salsa verde and vegetables mixtures.
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
My City Kitchen, Inc. (MCK) is a 501(c) (3) tax deductible Public Charity Organization. Their mission is to instill healthy eating habits, build self-esteem, foster a sense of belonging, establish basic life skills in our children so that they may grow into healthy adults.
Learn more at www.mycitykitchen.org.
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