Super Easy Restaurant-Style Salsa, Roasted Shrimp Tacos and Corn “Salad!!” – 15 minute meal! 

OMG.  It’s not often that I lose it over a meal because it’s that good (ok I’m lying… I love and appreciate a good meal!), but I LOST it over this meal!  Are you looking for a QUICK and EASY one pan (plus a blender) meal?!  Well, put on your seat belt, we are in for quite a ride!

First, let’s make a super easy restaurant-style salsa.  (I forgot to take pictures of the process so let’s all use our imagination here.)  Thanks to Aldi, this blender full of salsa costs about a $1.25 instead of $2.50 for a 12 oz. jar!  And this stuff is the BOOOMMMBBBBBB!!!!!!!  

Restaurant-Style Salsa

• One can fire-roasted tomatoes
• One can tomatoes with green chilis (Rotel)
• 1/2 an onion – roughly quartered
• 1 handful of cilantro
• Salt to taste
• About a teaspoon of lemon or lime juice
• Jalapeño (optional)

Put everything in a blender and blend it to the consistency you like.

Seriously, that’s it!  THAT IS IT, PEOPLE!  

Pineapple Salsa 

Since I’m using this with shrimp tacos, I want it to be a little sweeter. The whole savory-sweet thing is ideal with seafood!  So… I took about half the salsa and added a 1/2 can of chunk pineapple (just the chunks not the juice).  Again… blend, blend, blend!  Bam!  Hello, Pineapple Salsa!

Shrimp Tacos and Roasted Corn

Again, here comes another easy one!

• 1 lb. raw, peeled shrimp
• The above mentioned Pineapple Salsa – enough to cover the shrimp and to save for putting on your finished Tacos 
• Cilantro (optional)
• Flour tortillas
• One bag of frozen corn
• Olive oil 
• Salt and Pepper

Cover the shrimp with the pineapple salsa (and optional cilantro) and let sit in the fridge for about 3-4 hours. 

If you don’t have time or want to do this, SKIP THIS STEP!  You can always use a storebought seasoning- think Weber Grill’s Kickin’ Chicken Seasoning or heck even Mrs. Dash would be great!  Shake it on before putting it on the cookie sheet (spoiler alert)!

This is when things get so darn simple; it’s insane!

Get out your frozen corn and throw it on a cookie sheet.  Sprinkle with 3 T. Olive oil and salt and pepper. Mix it up and push it to the sides. 

Take out the shrimp and place it in the middle of the corn. Try to drip off the moisture (eww…this sentence sounds so gross….)!
Throw the pan in the oven at 450• for 10 minutes.  Mix the corn and flip the shrimp half-way through.  

That’s it!  I heated a flour tortilla in a dry pan, added the shrimp and pineapple Salsa and BOOM!  

Roasted Corn “Salad”

• Roasted Corn
• Mayo or Creamy Hot Sauce (see pic below), to taste 
• Queso Fresco or Feta, a heavy sprinkle

Mix all of this together and eat it.  You’re welcome.  It’s delicious, right?!

That Blue Top Lime Jalapeño Creamy Hot Sauce is no joke.  It’s hot as all get out but I LOVE it!  It was an impulse buy and they got me, hook, line and sinker!

PS “Salad” is used in quotations because it’s always up for debate as to what a “salad” actually is…. lettuce-based?  Mayo-based?  Jell-o-based?  Aspic anyone?  (If you don’t know what aspic is, treat yourself to that Google….)

I’m not sure what is on the junket for tomorrow but it’ll be Delish!

Happy Cooking (and eating)!