Cilantro Shrimp
Cilantro Shrimp
1 medium onion, chopped
2 cloves garlic, finely chopped
2 Tbsp butter or margarine
2 Tbsp vegetable oil
16 large raw shrimp, peeled & de-veined
2 Tbsp snipped fresh cilantro
Lemon slices
Cook & stir onion & garlic in butter & oil in a 10-inch skillet until tender
Add shrimp, & cook for 1 min
Turn shrimp
Cook until pink, about 2 min longer, making sure not to overcook
Serve shrimp over rice
Pour pan juices over shrimp; garnish with lemon slices
Mexican Chocolate Mousse
Mexican Chocolate Mousse (Dulce de Chocolate)
6 to 6 1/2 ozs Mexican chocolate, coarsely chopped
1 1/2 cups whipping cream
3 Tbsp golden rum, if desired
3/4 tsp vanilla extract
Sliced almonds
Combine chocolate & 3 Tbsp cream in top of double boiler; heat over simmering water, stirring occasionally, until smooth
Gradually stir in rum; remove from water
Let st& at room temp to cool slightly, 15 min
Combine remaining cream & vanilla extract in chilled small mixer bowl; beat until stiff
Gently fold whipped cream into cooled chocolate mixture until uniform in color
Spoon mousse into 4 individual dessert dishes; refrigerate until firm, 2 to 3 hrs
Garnish with almonds
Dessert Nachos
Dessert Nachos
Sprinkle flour tortilla chips with a mixture of cinnamon & granulated sugar
Drizzle each chip with Cajeta or caramel sauce
Sprinkle with chopped pecans