Shrimp & Blistered Salsa Tomato Migas
#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa
The bloggers recipe challenge continues. One of 38 bloggers chosen to do the Desert Pepper Trading Company, I’m bringing my Shrimp & Blistered Salsa Tomato Migas to the dinner table. This is my entree submission to their contest for a chance to win cash prizes.
WHAT’S THE CHALLENGE AND WHAT DO I WIN?
ONE GRAND PRIZE WINNER: $1,200.00
CASH PRIZE ONE ENTRÉE WINNER: $750.00
CASH PRIZE ONE BRUNCH WINNER: $750.00
CASH PRIZE ONE GAME DAY/PARTY WINNER: $750.00 CASH PRIZE
Here is what the company had to say to those applying.
“This is your moment to shine! We’re looking for original recipes that showcase our delicious queso and salsas in inventive and mouthwatering ways, allowing your culinary skills to truly shine in the kitchen.
One Entrée Winner: $750.00 Cash Prize
Step out of your comfort zone and be bold! We’re seeking inspiring recipes brimming with wonderful flavors and aromas made with our delicious queso and salsas that will leave us saying WOW!
One Brunch Winner: $750.00 Cash Prize
Brunch blends the best of breakfast and lunch, offering a delightful mix of sweet and savory dishes. Rise and shine! We’re searching for vibrant recipes featuring our queso and salsas to elevate your brunch and make it truly unforgettable.
One Game Day/ Party Winner: $750.00 Cash Prize
Make this football season a touchdown with Desert Pepper as your game day MVP. Show us your recipes using our queso and salsas that redefine game day finger foods, leaving us cheering for more.”
So what is Migas? The word Migas means “crumbs” in Spanish. Making a Migas dish is to use corn tortilla that are days old or are cooked until crispy before adding in the beaten eggs and other fun ingredients. It is a fabulous way to make use of older tortillas.
The corn tortilla can be cut or torn into smaller pieces. The shrimp are seasoned before cooking. After blistering the grape tomatoes, Desert Pepper Trading Co Medium Salsa is added to the tomatoes to create a tasty tomato sauce.
Once the shrimp are cooked and the salsa tomatoes are blistered, it’s time for the Migas! The torn corn tortilla are added to the skillet then joined by beaten eggs, Southwest kernel corn with poblano/red pepper and Desert Pepper Trading Company Chili Con Queso cheese sauce. A magical tortilla mixture is made. Arrange the cooked shrimp and blistered tomatoes on top then garnish with crumbled Queso Fresco and fresh cilantro. Additional topping on the side are sour cream, extra Desert Pepper Trading Co Medium Salsa, lime wedges and more crumbled Queso Fresco.
WHERE CAN YOU FIND DESERT PEPPER SALSA PRODUCTS OR CONNECT WITH THEM ON SOCIAL MEDIA?
SHOP: SPROUTS, PUBLIX, HANNAFORD, HARRIS TEETER, SHOP RITE, WALMART, GIANT EAGLE, MARKET BASKET, JEWEL, MEIJER
Website: https://www.desertpepper.com/
Facebook: https://www.facebook.com/DesertPepperTradingCo
Instagram: https://www.instagram.com/desertpeppertradingco/
Shrimp & Blistered Salsa Tomato Migas
Serves 4
4 tablespoons oil, divided
20 large shrimp, peeled and deveined
1/2 tsp cumin powder
1/4 tsp smoked paprika
1/2 tsp kosher salt
1/8 tsp black pepper
10 oz. grape tomatoes
1/2 cup Desert Pepper Trading Company Medium Salsa
8 corn tortillas, cut or torn into bite size pieces, day old preferred
1 cup onion, diced
8 eggs, beaten
1 15.25 oz. can Southwest whole kernel corn with poblano and red pepper, drained
1/4 cup Desert Pepper Trading Company Chili Con Queso Cheese sauce
4 tablespoons chopped cilantro, divided
3 oz. Queso Fresco cheese, crumbled and divided
8 oz. sour cream
2 limes, cut into wedges
In a small bowl, blend together the shrimp, cumin powder, smoked paprika, kosher salt and black pepper.
In a medium non stick skillet, add in 1 tablespoon of oil and heat over medium heat. Add in the marinated shrimp and cook for several minutes until no longer opaque. Remove from the skillet and cover to keep warm.
In the same skillet, add in 1 tablespoon of oil and heat over medium heat, add in the tomatoes and allow to blister. Once blistered, add in the 1/2 cup of Desert Pepper Trading Company Medium Salsa. Cook for an additional minute, toss and set aside.
In a large skillet such a a cast iron pan, add in 2 tablespoons of oil and heat over medium. Add in the chopped diced onion and cook for several minutes to soften. Add in the torn corn tortilla and continue to cook and crisp, tossing as needed. Add in the beaten eggs and blend in the skillet. Before the eggs are fully cooked, add in the Southwestern corn, 2 tablespoon of the cilantro and Desert Pepper Trading Company Chili Con Queso cheese sauce. Toss and cook to combine.
To serve, arrange the shrimp on one side with the blistered salsa tomatoes down the middle of the skillet. Garnish with the remaining cilantro and 1 oz. of the crumbled Queso Fresco cheese. Serve with the sour cream, lime wedges, the remaining crumbled Queso Fresco cheese and more Desert Pepper Trading Company Medium Salsa on the side.
Check out my other Desert Pepper Trading Co recipes entries…PEACH MANGO SALSA BACON CORNBREAD MUFFINS , CHEESY SALSA BUFFALO MEATBALLS and BBQ Peach Mango Salsa Beans & Smokies
