TEX-MEX SALAD
Steps:
- Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
- SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams
Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams
TEX-MEX GRILLED SHRIMP AND SALSA
Steps:
- Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
- Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
- Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g
TEX-MEX SHRIMP AND GRITS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm.
- Heat the remaining 2 cups chicken stock in a separate pan.
- For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.)
- Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed.
- To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro.
TEX MEX SALAD
As a suggestion add grilled shrimp, chicken or sliced flank steak. If you have any left over grape tomatoes, throw those in, too.
Provided by gailanng
Categories Corn
Time 1h
Yield 4-660 serving(s)
Number Of Ingredients 16
Steps:
- To make black bean and corn relish. Combine black beans, corn, red onion and red bell pepper. Pour over vinegar, squeeze the juice of 1/2 of a lime, season with salt and pepper and allow to sit for a half an hour or up to one day.
- For the salad dressing. Combine sour cream, salsa, the juice of half a lime, chile powder, cumin and salt and pepper. Stir to combine. Every salsa is a little different so you may need to add more salsa or add more sour cream to reach the desired consistency for your dressing. Adjust seasonings with salt and pepper.
- For the main salad. Chop up romaine lettuce. Add avocado, black bean and corn relish, cheese and cilantro. Pour over dressing and toss to combine. Garnish the top with more shredded cheese and cilantro. Serve with cut up slices of lime and tortilla chips.
SPICY TEX-MEX SALAD
This is an unusual salad that everyone in my office loves. I get requests for it time and time again.
Provided by Taseia Armstrong
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 5m
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.
Nutrition Facts : Calories 542 calories, Carbohydrate 52.7 g, Cholesterol 12 mg, Fat 33.1 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 6.5 g, Sodium 1077.3 mg, Sugar 11.9 g
TEX-MEX SHRIMP AND CORN SALAD
This tasty salad couldn't be easier to prepare. Start with pre-cooked shrimp and bottle ranch dressing.
Provided by Lucy Selvaggio-Diaz
Categories Salads
Time 20m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, toss together corn, shrimp, cucumber, tomatoes, green onions, ranch dressing, and lime juice.
- 2. Add lettuce, tortilla chips, and cheese. Toss and serve.
PESTO CORN SALAD WITH SHRIMP
Steps:
- In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.
Nutrition Facts : Calories 371 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.
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