Hold on to your hats kids, I’m getting fancy tonight. Since the twins are gone this week so I am testing new recipes. That way if they flop there are two fewer people to whine. Good plan right?
On the menu are shrimp and black bean empanadas and cilantro-lime and feta coleslaw. To start we need to make the slaw.
I adapted this recipe from the one found here at Une-Deux Senses.
Cilantro-Lime & Feta Coleslaw
1 Bag Coleslaw Mix
6 Tbs Olive Oil
3 Tbs Lime Juice
3 Tbs Mayonnaise
6 Green Onions, chopped
1 Cup Cilantro, chopped
16 oz. Crumbled Feta Cheese
Salt & Pepper
Whisk together the olive oil, mayo, and lime juice. Stir in remaining ingredients. Add salt & Pepper to taste. Chill.
Next up the Shrimp & Black Bean Empanadas.
I used the recipe found here at The Perfect Pantry.
The only change I made to this recipe was to quadruple it. It said it only made 2 empanadas, which is clearly not enough for us. I also used pie crust instead of discos. I couldn’t find them. I went four, yes four, different grocery stores with the twinkies looking for them.
Then I got pissed off at the entire state of Alaska and bought the stupid pie crust instead.
These pictures always look gross. Maybe I should stop taking them? Nah.
I cut the pie crust into fourths and folded them over as directed in the recipe. Then I brushed them with an egg wash. It also said to put parchment paper on the pan, but I used Crisco instead.
I’m pretty impressed with myself.
They baked for about 15 minutes, until golden brown on top.
This was a nice light meal. That coleslaw is bomb diggidy. I could eat it every day. Seriously. The empanadas were good, Dallas thought the pie crust was a little heavy. I enjoyed them, but I could not taste the shrimp. Next time I’ll just leave them out.