1 jalapeno chile (seeds and ribs removed, for less heat), minced
2 cloves garlic, minced
Coarse salt and ground pepper
2 plum tomatoes, chopped
4 ears of corn, kernels cut
1/2 pound large peeled and deveined shrimp, cut into 1/2-inch pieces
12 (6-inch) corn tortillas, heated according to package instructions
2 cups shredded cabbage
1/2 cup green or red salsa
1/2 cup sour cream
Lime wedges, for serving
DIRECTIONS
Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.
Add tomatoes and corn; cook, stirring occasionally, until corn is sautéed through and tomatoes are soft, 4 to 5 minutes.
Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-21 15:23:312014-07-21 15:23:31Shrimp and Corn Tacos
4 cups fresh blueberries, raspberries or a combination of the two
1/2 cup white sugar
4 teaspoons cornstarch
DIRECTIONS
Preheat the oven to 375 Degrees. Grease a 9 x 13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.
Shrimp and Corn Tacos
Shrimp and Corn Tacos
INGREDIENTS
DIRECTIONS
Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.
Add tomatoes and corn; cook, stirring occasionally, until corn is sautéed through and tomatoes are soft, 4 to 5 minutes.
Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.
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Raspberry Smoothie
Raspberry Smoothie
INGREDIENTS
DIRECTIONS
Blend all ingredients in blender until smooth
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Blueberry and/or Raspberry Crumb Bars
Blueberry and/or Raspberry Crumb Bars
INGREDIENTS
DIRECTIONS
Preheat the oven to 375 Degrees. Grease a 9 x 13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.
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