Shrimp Tacos, Black Bean Couscous Salad, and Lime Pudding

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Published July 15, 2011

| FoxNews.com

Are you looking for light summer fare to round out your weekly menu? As the weather gets warmer I find that I gravitate more towards lighter fare for dinner- seafood replaces meatier main dishes, desserts are more of the no bake variety, and side items are lighter grains that can be served hot or cold.

Tonight’s summer-light menu offers shrimp tacos, black bean couscous salad and lime pudding. This is a fun, south-of-the-border take on easy summer fare that your family is sure to enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

Serves: 4-6

Shrimp Tacos

Marinade Ingredients:

2 tbsp of Olive Oil

2 tsp cumin

2 tbsp brown sugar

Juice and zest of 2 limes

4 tablespoons of cilantro, chopped

**You can add chili powder or hot sauce for spicier shrimp

Other Ingredients:

2 pounds of shrimp, peeled and deveined- fresh or frozen

3 tsp olive oil

Tortillas (corn, white, or whole wheat)

Extra Toppings: Salsa Verde, Red Onion, Sour Cream, Cilantro, Lime Wedges

Preparation:

1. Whisk together marinade ingredients; olive oil, cumin, brown sugar, lime juice/zest, cilantro, and chili powder (if you are using it)

2. Place peeled and deveined shrimp in a bowl and pour marinade over shrimp. Place in refrigerator for at least 20 minutes

3. Heat olive oil in a large nonstick skillet over medium high heat; add shrimp, pouring in two tablespoons of the marinade as well

4. Saute shrimp for 3 minutes, turning as they cook. Shrimp will turn firmer and light pink in color

5. Place tortillas in the microwave, with a damp paper towel over them, for 30 seconds

5. Serve shrimp over warmed tortillas and garnish with desired toppings

 

Black Bean Couscous Salad

Ingredients:

1 ½ cups of couscous

2 ¾ cup water

¼ tsp salt

1 can of black beans, drained and rinsed

½ of a small red onion, chopped

2 tbsp cilantro

1 cup salsa

Preparation:

1. In a saucepan, bring water and salt to a boil

2. Add couscous and stir, then turn off the heat and cover

3. Allow couscous to sit for 5 minutes, this allows it to absorb the water

4. While couscous sits, prepare the rest of the salad ingredients

5. Combine black beans, red onion, cilantro, and salsa in a bowl

6. Pour black bean mixture over the top of prepared couscous- serve warm, or place in the refrigerator for a cold salad

 

Quick and Easy Lime Pudding

Ingredients:

8 oz of softened cream cheese

1 (14 oz) can of sweetened, condensed milk

Juice of 4 limes

Zest of 1 lime

Cool Whip

Graham Cracker Crumbs- for sprinkling over top of the pudding

Preparation:

1. Mix together softened cream cheese, condensed milk, and lime juice/zest

2. Spoon into ramekins, small bowls, or glasses. Place in refrigerator for at least 20 minutes to firm up

3. Place a dollop of cool whip over the pudding, sprinkle graham cracker crumbs over the top, and garnish with lime wedges

Kris Schoels is the editor of Young Married Chic -- a blog devoted to baking, fashion, home decor and travel.

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http://www.foxnews.com/leisure/2011/07/15/shrimp-tacos-black-bean-couscous-salad-and-lime-pudding/