Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce
This recipe was contributed by Shea of Dixie Chik Cooks and is sponsored by McCormick.
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What a fantastic idea.
Although creating recipes is a hobby for me, there are times that I need a hand figuring out what I’ll be making for dinner; I’m tired and I need something to make the decision for me so I can get food on the table. Usually it’s the days I work, or times that I’m just not in the mood to come up with something new to add to our dinner rotation.
After making a profile, it gives you recommendations based on your preferences.
It gave me so many great options. I decided to make Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce. They were excellent. My daughter is very picky, and will not eat any meat or seafood, so I customized hers by omitting the shrimp. She loves all kinds of cheeses, so they went over really well with her.
For the recipe, go here.
p.s. I made a double batch of the shrimp filling (you never know what you could do with it!). I used it as a filling for wonton skins, baked them on 400 degrees for about 10 minutes and dipped them in the tomatillo sauce. My husband absolutely LOVED these.