Toss an easy and refreshing salsa to top sizzling shrimp in crisp taco shells.
Bake-Off® Contest 43, 2008
Karen Gulkin
Simpsonville, South Carolina
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2
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tablespoons blackened seasoning (from 2.5-oz container)
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1
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tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil
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1/4
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cup sweet orange marmalade
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1
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lb uncooked medium shrimp (about 32 shrimp), thawed if frozen, peeled and deveined, tails removed
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2
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ripe medium avocados, pitted, peeled and cut into 1/2-inch pieces
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1
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small orange, peeled, chopped
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1
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small jalapeño chile, seeded, finely chopped
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1/4
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cup chopped red onion
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2
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tablespoons chopped fresh cilantro
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1
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can (15 oz) Progresso™ black beans, drained, rinsed
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1
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teaspoon ground cumin
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1
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tablespoon fresh lime juice
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8
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Old El Paso™ Stand ‘N Stuff® taco shells (from 4.7-oz box)
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2
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cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
Steps
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1
Reserve 1 teaspoon of the blackened seasoning. In large resealable food-storage plastic bag, place oil, marmalade and remaining blackened seasoning; seal bag and shake. Add shrimp; seal bag and mix well. Refrigerate at least 30 minutes but no longer than 24 hours.
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2
Meanwhile, in medium bowl, gently toss avocados, orange, chile, onion and cilantro until mixed. Cover; set aside.
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3
In food processor bowl with metal blade, place reserved 1 teaspoon blackened seasoning, the black beans, cumin and lime juice. Cover; process with on-and-off pulses until mixed and beans are coarsely chopped.
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4
Heat oven to 350°F. Place taco shells on cookie sheet. Divide bean mixture evenly among shells. Sprinkle with cheese. Bake 6 to 8 minutes or until cheese is melted.
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5
Meanwhile, spray large skillet with CRISCO® Original No-Stick Cooking Spray; heat over medium-high heat. Add shrimp; cook 3 to 5 minutes, turning once, until pink. Remove taco shells from oven; place 4 cooked shrimp in each shell. Top with avocado salsa.
-
1
Reserve 1 teaspoon of the blackened seasoning. In large resealable food-storage plastic bag, place oil, marmalade and remaining blackened seasoning; seal bag and shake. Add shrimp; seal bag and mix well. Refrigerate at least 30 minutes but no longer than 24 hours.
-
2
Meanwhile, in medium bowl, gently toss avocados, orange, chile, onion and cilantro until mixed. Cover; set aside.
-
3
In food processor bowl with metal blade, place reserved 1 teaspoon blackened seasoning, the black beans, cumin and lime juice. Cover; process with on-and-off pulses until mixed and beans are coarsely chopped.
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4
Heat oven to 350°F. Place taco shells on cookie sheet. Divide bean mixture evenly among shells. Sprinkle with cheese. Bake 6 to 8 minutes or until cheese is melted.
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5
Meanwhile, spray large skillet with CRISCO® Original No-Stick Cooking Spray; heat over medium-high heat. Add shrimp; cook 3 to 5 minutes, turning once, until pink. Remove taco shells from oven; place 4 cooked shrimp in each shell. Top with avocado salsa.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 830
- Calories from Fat
- 390
% Daily Value
- Total Fat
- 43g
- 66%
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- Saturated Fat
- 16g
- 78%
- Trans Fat
- 2 1/2g
- Cholesterol
- 220mg
- 74%
- Sodium
- 950mg
- 40%
- Total Carbohydrate
- 68g
- 23%
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- Dietary Fiber
- 18g
- 75%
- Sugars
- 14g
- Protein
- 43g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 45%
- 45%
- Calcium
- 45%
- 45%
- Iron
- 35%
- 35%
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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