**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are my own.
When I was a kid, it seemed to me that eating chips wasn't that uncommon of a thing with sandwiches or as a snack. But, if we had dip with our chips, that was something special. Dip meant that we had company or it was a special celebration of some kind. Dip was what you got to have at birthdays or church luncheons. Dip elevated the meal from ordinary to FUN!
I still get a craving for onion dip sometimes, and I remember when we first started having RANCH! Man, that makes me feel old. I lived before Ranch! It seems like salsa became popular after I was married as well. Before that we always used taco sauce on our Mexican Food, or other more runny sauces were served with tortilla chips back then. It seems weird that we lived without salsa when we love it so much now! (Here is our recipe for fresh salsa!)
Another food that was a bit more rare to have at our house when I was a kid was shrimp! Being the seafood lover that I am, I loved it, but we were pretty poor back then and shrimp was a treat that we didn't have too often. Sometimes we had the canned little ones in salad, but those tiny treats weren't very practical to feed our large family.
So, today, for Fun Friday I am bringing you a recipe that is not only fun because it is a dip, but also because it is made with shrimp which was once a delicacy to me! Since Memorial Day is this weekend, it is a great time to break out the dip!
I saw a version of this shrimp salsa in a store flyer. It looked so colorful and summery that I decided to try it. The flyer didn't give proportions or measurements and I noticed that the ingredients didn't include any flavorful spices that would give it that Mexican taste. So, I came up with my own version and served it to may husband one night at dinner. He loved it! I know that you will, too!
Here is the recipe. Just remember to add the seasonings to your taste!
Enjoy! And Have a fun and safe weekend!
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**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are my own.
Salmon is probably my very favorite food and when it is prepared with this recipe, I could eat the entire fish. I know that you may hear from famous TV chefs that you should never mix fish with cheese. But, I am here to tell you that salmon with Parmesan is delicious. My son had friends that would ask if I was making salmon for dinner to see if they could come over and have some. That is how good this fish is. I am fairly surprised that I haven't shared this with you before because I prepare it and eat it as often as I can and never tire of this salmon.
I am not giving you a recipe to print out because it doesn't have exact measurements. I will just tell you what I do. It is super easy, quick and I never like any preparation of salmon better that this one.
Let me know if you give it a try! I am pretty sure you will love it!
Something to serve the fish on and something to get the fish smell off of your hands!
This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. When I was in college 40 years ago, my roommate, Debbie, introduced our apartment of girls to her family's fabulous recipe for Shrimp Burgers! Since I love shrimp (and all seafood) and because it is really a simple and delicious recipe, it was a perfect match for me. Over the years of my married life, I would pull this recipe out every so often. I saw shrimp on sale recently and decided it was time to pull it out again! This time, I changed up the original recipe to be a little more modern, using some amazing brioche rolls from Panera instead of hamburger buns and some chopped red onions instead of green. Also, the original recipe called for canned shrimp and I used frozen salad shrimp. They taste a bit fresher, but less salty, so you should salt and pepper to taste. Do you have any recipes that you have been making since college? I'd love to hear about them! And, thanks Deb for this recipe and for all of the fun memories that go with it!
This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. Hello! Alicia back again with more Ecuadorian recipes to share. If you're new here I'll explain. Each month this year, my family is choosing a different country from our heritage. Once a week we make a traditional meal from that country and then I share it with you here on the blog. In January we did Germany, February is Ecuador, and March will be Ireland. Unfortunately, my little family was stricken with the flu in February and although we made our Ecuadorian meals, I was unable to share them on the blog. So this week is Ecuadorian week where I am sharing all our recipes. Monday I shared my favorite Ecuadorian breakfast soup, Encebollado. Today I have two recipes that look similar but have distinctly different flavors: Sango de Camarón and Encocado de Camarón. Camarón means shrimp, so these are both dishes that feature shrimp! Both dishes start with refrito. Refrito is a combination of sauteed red onion, bell peppers, garlic, and spices. To make the refrito you will need Achiote or saffron. Sango de Camarón If you look at the ingredients for Sango you might raise an eyebrow; plantain, peanut butter, shrimp. But trust me this is so delicious! Especially with the addition of lime juice at the end. Sango starts with the refrito. Then grated plantain is added with a dab of peanut butter. In the end your cooked shrimp is mixed in with the plantain mixture. Squeeze lime juice on it, mix it with your rice, eat and enjoy. I think this is my second favorite Ecuadorian dish. That's how good it is. It's not spicy at all, but very flavorful! Some tips for making Sango:
Encocado de Camarón Encocado de Camarón is a very simple dish with a lot of flavor. After the refrito is cooked coconut milk is added with the shrimp and cilantro. It's SOOOOOO good! All the flavors are really subtle but compliment each other excellently. It's commonly eaten with rice and in Esmereldas (a city in Ecuador) it's also common to eat with a boiled green plantain. I thought it sounded strange but it was actually good to eat with the encocado. Some tips for Encocado de Camarón
I think you'll really like these meals. I love them. Let me know if you try them out and what you think. Check back in next week when we'll be starting our month of Irish meals!
And if you don't want to wait for next month Dating Divas has a pack for an Irish Date Night. It's on sale right now so check it out. You get recipes, games and other fun activities for the night with your significant other. |
Creators of Hot Cocoa Bombs! (copyrighted)
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Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
March 2024
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