Shrimp Tacos

When I was newly married I could not cook at all.  I could make toast, coffee and boxed brownies...that is it.  As a new bride I tried to cook my husband rice and gravy and that poor sweet man ate every scrap of it.  It was terrible...absolutely terrible.  I ventured to the bookstore and picked up a cookbook by Holly Clegg.  If you are not familiar with Holly..she is a Louisiana girl who specializes in healthy and quick meals.  One of the first recipes I cooked from her book was Shrimp Tacos with Cranberry Relish.  I followed the recipe step by step so as not not serve my husband (and myself) another horrible meal.  I have cooked this for the last twelve years and have taken some liberties with Holly's recipe.  If the idea of cranberry and shrimp scare you....please take a chance on this sweet and salty dish.  It is super healthy and super delicious!  Remember..the measurements listed are a guide line.  If you feel like you want more chili powder taste go ahead and add some more.  It is your meal...enjoy it!

Shrimp Tacos:
pam organic olive oil spray or olive oil
3 large red or yellow bell peppers, seeded and sliced
1 large red onion (use sweet onion if you prefer) sliced
5 cloves of fresh minced garlic
2 lbs medium shrimp peeled and deveined
1 tsp cumin
1 tbsp chili powder
2 cans of rotel tomatoes (use the mild if you can find them) use one drained and one not drained
1/4 shredded monterey jack cheese
1/4 fresh cilantro minced
flour tortillas

In a non stick pan spray your olive oil spray or if using olive oil pour about 1 tbsp oil in bottom of pan.  Add the bell peppers and onions.  Sprinkle the mixture with a bit of kosher salt and let them cook down about 5 minutes.  Add the garlic.  Next add the cans of rotel..remember one can drained and one full can with juices.  Add the cumin and chili powder.  Let this mixture cook for about 15-20 minutes at a medium simmer.  Season with cajun seasoning to taste.  Then add the shrimp...let the shrimp cook until pink.  You do not want to over cook the shrimp....they should only need about 7 minutes of cooking but just make sure that you watch the pot.  Once the mixture is cooked add about 1/4 cup fresh minced cilantro and 1/4 monterey

jack cheese.

Cranberry Relish:

1 can of whole berry cranberry sauce
1 fresh orange peeled and cut into cubes
1/2 red onion minced
1 small jalepeno
1 bunch of fresh cilantro minced
kosher salt

mix the cranberry sauce, oranges, red onion, jalepeno and cilantro together.  Season with kosher salt to taste.

Warm your tortillas on a flat griddle or wrap them

Shrimp Tacos with cranberry relish and guacamole

in foil and place in oven at 350 for about 10 minutes.  Add the shrimp mixture and top with cranberry relish.