Tombstone Pizza

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Shrimp and Tomatoes

Start by rinsing shrimp under cold water and peel/remove tails. Chop up roma tomatoes into chunks.

Heat olive oil in a non-stick frying pan and add in chopped tomatoes.

Add the broth, lemon juice and sugar; mix and let simmer for about 5 minutes.

In a small bowl mix the cornstarch and water together and then add to the pan and bring to a boil. Sprinkle salt and pepper on the shrimp and then add to the pan; simmer until the shrimp are cooked thoroughly.

Serve over cooked rice and enjoy! Better than take-out!

Shrimp and Tomatoes

Serves 2

Tangy, sweet and yummy shrimp and tomatoes - just like take out!

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. 3 tomatoes, chopped into chunks
2. Bag of shrimp (16-20 count) washed and peeled
3. 1/4 cup broth
4. 1 tsp lemon juice
5. 1 tsp sugar
6. 1 tsp corn starch
7. 2 tsp water
8. Cooked rice

Instructions

1. Chop the tomatoes up into chunks.
2. Heat olive oil in a nonstick pan and add tomatoes. Let cook until the tomatoes soften a little, about 3-4 minutes.
3. Add the broth, lemon juice and sugar; mix and let simmer for about 5 minutes.
4. In a small bowl mix the cornstarch and water together and then add to the pan and bring to a boil.
5. Sprinkle salt and pepper on the shrimp and add to the pan; simmer until the shrimp are cooked thoroughly.
6. Serve over cooked rice and enjoy! Better than take-out!

By Chews and Brews

Apple Crisp

Warm Apple crisp made with buttery cinnamon oatmeal topping is a delightful dessert to serve on any occasion. It's easy to prepare and even easier to devour.

Apple Crisp Recipe

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PREP TIME            COOK TIME           TOTAL TIME

     15 mins.                   35 mins.                    50 mins.

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A warm apple dessert topped with a crunchy oatmeal

cinnamon topping.

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INGREDIENTS

• 8 Cups cored and peeled sliced apples
• 2 Tablespoons fresh lemon juice (juice from about 1 lemon)
• 1 Teaspoon ground cinnamon, divided
• 3/4 Cup packed brown sugar, divided
• 6 Tablespoons butter, softened
• 1/2 Teaspoon ground ginger
• 3/4 Cup rolled oats
• 1/2 Cup all-purpose flour
• Optional: 1/2 cup chopped nuts

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INSTRUCTIONS

• Preheat oven to 375-degrees F. Butter a 2-1/2 quart (approximately) baking fish.
• In a bowl, toss sliced apples with lemon juice, 1/2 teaspoon connamon and 2 tablespoons of sugar. Spread in buttered baking dish.
• Using a fork or fingers, mash/press together remaining ingredients until combined well. Crumble evenly over sliced apples.
• Bake 35-45 minutes until apples are tender and top is golden. 
• Serve warm. This dessert is delicious served warm with a scoop of vanilla ice cream or fresh whipped cream.

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Roasted Red Pepper Hummus Lamb Burger

Roasted Red Pepper Hummus Lamb burger

4 Lamb burgers

2 Large flat breads, cut in half

2 roasted red peppers, minced

1/4 cup feta cheese

1/8 cup freshly snipped parsley

1 cucumber, sliced thin

1 tomato, sliced thin

Red leaf lettuce

1/4 cup plain yogurt

1/4 cup roasted red pepper hummus

Recipe

1. Prep your grill, clean and oil the grates.
2. In a bowl, toss the red pepper, feta and parsley together.
3. Whisk the hummus and yogurt together; set aside.
4. Grill the burgers to desired doneness. Toast the flat breads.
5. Arrange the lamb burgers over lettuce, cucumbers, and tomatoes on the flat bread. Spoon hummus sauce over top and sprinkle a hefty portion of the red pepper feta mix on top.
6. Serve and enjoy.

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SHRIMP FAJITAS

It's an under 20 minute meal and it's loaded with shrimp, a variety of peppers, smoky poblano and then wrapped up in an Old El Paso tortilla and you're done. Serve it with some salsa of your choosing, perhaps some guacamole, and sprinkle on a little cheese if you're feeling jazzy. The result is a perfectly seasoned meal that will make the whole family happy.

Don't forget to clip the Box Tops found on the Old El Paso packaging, and on other General Mills products, to earn 10 cents each for your schools.

SHRIMP FAJITAS

INGREDIENTS

• 1 poblano pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• ½ yellow onion , thinly sliced
• ½ red onion , thinly sliced
For the Shrimp
• 1 ½ lb medium shrimp, peeled and de-veined
• 2 Tbsp lime juice
• 3 Tbsp olive oil
• 1 garlic clove, minced
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon red pepper flakes
6-8 Old El Paso Tortillas
• Guacamole
• Sour Cream
• Lime Wedges

INSTRUCTIONS

1. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the shrimp and marinate for 20 minutes.
2. Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the shrimp mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the shrimp from the skillet and add the vegetables. Sauté until tender and charred. Add the shrimp back into the cast iron skillet and toss to combine.
3. Serve alongside flour tortillas and top with desired toppings such as avocado, sour cream, guacamole and fresh lime juice.

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