Shrimp Tacos with Raspberry Cheesecake Pie

Melissa Sherwood
March 2016

Shells

Corn Tortillas

Canola Oil

-          Wait for the oil to be hot before frying

-          Fry the tortillas in the oil until firm

-          After frying, place on a plate with a paper towel to drain the oil

-     Sprinkle with salt

Taco Filling – mix all ingredients and serve

1 bunch of cilantro (remove the leaves and dice them)

1 lime (squeezed)

1 lemon (squeezed)

3/4 can of frozen orange juice concentrate (defrosted and not mixed with water)

2 tsp of seasoning salt

4 Large tomatoes (seeded and diced)

1 Yellow Bell Pepper (diced)

1 Red bell pepper

1 Green bell pepper (diced)

1/2 purple onion (diced)

2 avocados (ripe but still firm and diced)

1 serrano pepper seeded and diced

1 jalapeno pepper seeded and diced

2 cloves of garlic

ADD LAST: 

1 bag of frozen cooked shrimp (defrost, rinse, dry, and detail before putting in the bowl)

Optional (but better)

2 plantains (fried until slightly firm and diced)

Spanish Rice

Sautee minced garlic and white onion
add rice and saute
cook as normal rice in tomato bouillon, garlic, and white onion
add tomatoes if you would like

Chocolate Raspberry Pie

Recipe taken from: Taste of Home

Serves: 6 – 8

Prep: 30 + chilling Bake: 15 mins + cooling

Ingredients

Pastry for single-crust pie (9 inches)

3 TBSP sugar

1 TBSP cornstarch

2 cups fresh or frozen unsweetened raspberries, thawed  * it’s important to not use more than 2 cups

FILLING:

1 package (8oz) cream cheese, softened

1/3 cup sugar

½ teaspoon vanilla extract

½ cup heavy whipping cream, whipped

TOPPING:

2 oz semisweet chocolate

3 TBSP butter

Directions

Line unpricked pie shell with a double thickness of heavy –duty foil.  Bake at 450*F for 8 minutes.  Remove foil; bake 5 minutes longer.  Cool on a wire rack.

In a large saucepan, combine sugar and cornstarch.  Stir in the raspberries; bring to a boil over medium heat.  Boil and stir for 2 minutes.  Remove from the heat; cool for 15 minutes.  Spread into shell; refrigerate.

In a large bowl, beat the cream cheese, sugar and vanilla until fluffy.  Fold in whipped cream.  Carefully spread over raspberry layer.  Cover and refrigerate for at least 1 hour.

In a microwave, melt chocolate and butter; stir until smooth.  Cool for 4-5 minutes.  Pour over filling.  (Be sure to spread the chocolate very thin-it makes it easier to cut the pie when serving)  Cover and chill for at least 2 hours. Store in the refrigerator.