When it comes to speedy dinners, the rotisserie chicken is a wonderfully versatile ingredient. Another one that's not as popular (but definitely should be!) is peeled and cooked shrimp. They're sold in seafood counters across the nation and make a great protein base for all sorts of dishes. This recipe goes beyond the classic shrimp cocktail preparation and looks to the Southwest for inspiration. The shrimp is tossed with salsa, jicama, and avocado to create a quick and simple filling for fajitas. Serve with a salad of canned black beans, fresh tomatoes, and corn, and you've got a hearty meal that's perfect for weeknight entertaining.
See the recipe here.
From Woman's Day Ingredients 1 lb large peeled cooked shrimp Directions Serves 4.
1 cup diced jicama
1⁄2 cup mild salsa (preferably refrigerated fresh)
1 Tbsp olive oil
1⁄3 cup chopped cilantro
1⁄4 tsp ground cumin
1 ripe avocado, sliced
Serve with: warm corn or flour tortillas, lime wedges
From Woman's Day
1 lb large peeled cooked shrimp