Patti’s Mexican Shrimp Cakes in Enchilada Sauce with Lentils and Rice

Patti’s Easter Mexican Shrimp Cakes 

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  • 1 package dried shrimp (or use 1/2 pound salad shrimp and puree)
  • 4 eggs
  • 1 28 oz. can of Salsa Para Enchiladas
  1. Separate eggs. Beat egg whites until stiff. Add yolks to dried shrimp. Fold into egg whites.
  2. Drop dollops of shrimp in an oiled pan. Turn when browned.
  3. Soak off excess grease with a paper towel, and place in a pot of Enchilada Sauce.
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Patti’s Easter Mexican Lentils

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  • 2 cups dried lentils
  • 1 teaspoon salt
  • 2 cloves garlic — quartered
  • 4 cups water
  • 2 tomatoes — chopped
  • 1/2 cup cilantro — chopped
  • 1/2 onion — chopped
  • 2 teaspoons cumin
  1. Bring the lentils, 1 teaspoon salt, 2 quartered garlic cloves and 4 cups of water to a boil. Simmer one hour.
  2. Add chopped tomato, fresh cilantro and onions with 2 teaspoons of cumin. Continue to simmer.

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Patti’s Mexican Rice

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  • 2 cups basmati rice
  • 1/2 red onion — minced
  • 1 clove garlic — minced
  • 1 tablespoon olive oil
  • 1 cup cilantro — chopped
  • 1 cup tomatoes — chopped
  • 1 teaspoon salt
  • 2 teaspoons cumin
  • 2 cups water
  1. Begin heating the olive oil in a skillet. When hot, add the onion and saute until translucent.
  2. When the onions are cooked, add the garlic.
  3. Then brown the rice. Once browned, add the water, cilantro, tomatoes and spices.
  4. Bring to a boil, then cover and cook over low heat for about 15 – 20 minutes.
  5. Serving Ideas : Instead of water, substitute with a vegetable or chicken broth.
  6. For hotter rice, try adding 1/4 tsp. cayenne pepper.
  7. NOTES : Serve with Salsa, Tortillas, Mexican Lentils and Mexican Rice.

Yields: 8 servings

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