#shrimpboard

[jaikogoda]

MY LITTLE SHRIMPIES🦐

The transparent one my little cousin caught from the nearby field (so obviously native). There were two but one suddenly disappeared. The other store bought two, I don't know if they are Neocaridina or Caridina. Both are females. I really want a male to build a shrimp colony but they are pricey.

[maurkraft]

[manbanras]

Create a vibrant Mexican Shrimp Salad Board for your next gathering. This charcuterie-style salad features grilled shrimp with a blend of Mexican spices, fresh vegetables, and creamy cotija cheese. It's a delicious and visually appealing dish that's perfect for sharing with friends and family.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. 1/4 tsp cayenne pepper. Salt and pepper to taste. 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels. 1/4 cup fresh cilantro, chopped. 1/4 cup cotija cheese, crumbled. 1/4 cup avocado, sliced. 1/4 cup lime wedges. 1/4 cup sour cream. 1/4 cup salsa. Tortilla chips for serving.

Instructions: In a bowl, combine the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Toss the shrimp in this spice mixture until well coated. Heat a grill or skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside. Arrange the mixed greens on a large serving board. Place the cooked shrimp on the greens. Add cherry tomatoes, red onion, black beans, and corn to the board, distributing them evenly. Sprinkle fresh cilantro and cotija cheese over the salad. Place avocado slices and lime wedges around the board. Serve with sour cream and salsa on the side. Add tortilla chips for extra crunch and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

Dc Early Education Expo

[maurkraft]

[maurkraft]