Black Bean and Corn Salad Shrimp Cups

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Can you believe it's already November and that Thanksgiving is just a few weeks away?! It really is amazing how fast time flies! This year our holidays may look a bit different, but they will still be very special, and although I love our family recipe traditions, I thought a new recipe tradition was in order for this year! 

I think these Black Bean and Corn Salad Shrimp Cups will be a welcome addition to our Thanksgiving festivities! This recipe is made easy by preparing the tortilla cups a day before, and the black bean and corn mix is a simple chop of some veggies. The shrimp is boiled using green onions and then pan fried for a bit of crispiness! It all comes together in the tortilla cups for ease of serving.

Black Bean and Corn Salad Shrimp Cups

(makes 4-6 cups)

(printable recipe at end of page)

6 Street Tacos Flour Tortillas

1 cup chopped Roma Tomato

1/4 cup chopped Green Onions

7 ounces canned Black Beans

1 tablespoon Fresh Cilantro

1 large Shrimp per cup

1 ear of Corn, cut off the cob

1/8 cup Fresh Lime juice

1 tablespoon Olive Oil

1/4 teaspoon Ground Cumin

2 pinches of Salt

Black Pepper

Hot Sauce

Place the mini tacos into a large cupcake pan. A regular size pan will work also, although the cups will be smaller. Push the bottom center of the tortilla into the pan. Use a toothpick on each side, like the picture above to hold the sides together. Bake at  350 degrees for 8-10 minutes. The top edge of the tortilla will begin to brown. Remove from oven and let cool.

Peel, devein and rinse the shrimp. 

Fill a medium pot with cold water. Add the shrimp and chop 2 stalks of green onion and add it to your pot of shrimp. Bring the pot to a boil and let it boil for 3-4 minutes. 

Immediately move the water from the shrimp pot, and pour the shrimp into a bowl. Cover the shrimp with ice to cool it quickly. Once it is cool, place in the refrigerator while you cut the veggies. 

Boil the corn in a pot of water. You could also grill it for a great taste.

When the corn is cooked, let it cool, and then cut it off the cob.

Chop the roma tomatoes, green onions, jalapeno, corn and beans. Place all of them in a bowl, add the cumin and mix together. This can be made early on the day you are serving the cups. Refrigerate until needed.

Melt the butter, and pan fry the shrimp to add a bit of color and crispiness to them.

Add veggies to bowl, and top with a piece of the shrimp. Add some avocado to the plate and drizzle with hot sauce! Enjoy! 

Thank you for stopping by today!

Scroll down for recipes from my fellow bloggers with more mouthwatering ideas for your Thanksgiving table!

Wednesday Holiday Side Dish Recipes:

• Air Fryer Brussels Sprouts by Savory Experiments
• Baby Yams with Honey Apple Syrup by Palatable Pastime
• Black Bean and Corn Salad Shrimp Cups by The Freshman Cook
• Candied Butternut Squash by Our Good Life
• Cheesy Brussels Sprouts Bake by Sweet Beginnings
• Cranberry Kissed Green Beans by Cindy's Recipes and Writings
• Easy Corn Pudding by Lemon Blossoms
• Garlic Mushrooms by House of Nash Eats
• Green Bean and Cauliflower Gratin by Hezzi-D's Books and Cooks
• Maple Glazed Delicata Squash by A Day in the Life on the Farm
• Roasted Carrots with Honey and Thyme by Kate's Recipe Box
• Slow Cooker Glazed Carrots by Blogghetti
• Sophisticated Green Bean Casserole by An Affair from the Heart
• Spinach Orzo Salad by Shockingly Delicious
• Twice Baked Butternut Squash by A Kitchen Hoor's Adventures
• Wild Rice Salad: Make ahead Thanksgiving SIde by West Via Midwest
• Wild Rice Supreme by The Fresh Cooky




Black Bean and Corn Salad Shrimp Cups

(serves 4)
(printable recipe at end of page)





Mini Flour Tortillas
1 cup chopped Roma Tomato
1/4 cup sliced Green Onion
1 tablespoon Cilantro
7 ounces cooked Black Beans
1 ear of Corn
1 fresh Lime
1 tablespoon Olive Oil
1/4 teaspoon Ground Cumin
2 pinches Salt
sprinkle of Black Pepper
1 fresh Avocado
Hot Sauce





tortillas, tomatoes, onions, black beans, fresh cilantro, shrimp, corn, lime juice, olive oil, cumin, salt, pepper
side dish, Thanksgiving, shrimp, appetizer
Yield: 6
Author: The Freshman Cook
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Black Bean and Corn Salad Shrimp Cups
Ingredients
Black Bean and Corn Salad Shrimp Cups
• 6 Street Tacos Flour Tortillas
• 1 cup chopped Roma Tomato
• 1/4 cup chopped Green Onions
• 7 ounces canned Black Beans
• 1 tablespoon Fresh Cilantro
• 1 large Shrimp per cup
• 1 ear of Corn, cut off the cob
• 1/8 cup Fresh Lime Juice
• 1 tablespoon Olive Oil
• 1/4 teaspoon Ground Cumin
• 2 pinches of Salt
• Black Pepper
Instructions
1. Place the mini tacos into a large cupcake pan. A regular size pan will work also, although the cups will be smaller. Push the bottom center of the tortilla into the pan. Use a toothpick on each side, like the picture above to hold the sides together. Bake at 350 degrees for 8-10 minutes. The top edge of the tortilla will begin to brown. Remove from oven and let cool.Peel, devein and rinse the shrimp. Fill a medium pot with cold water. Add the shrimp and chop 2 stalks of green onion and add it to your pot of shrimp. Bring the pot to a boil and let it boil for 3-4 minutes. Immediately move the water from the shrimp pot, and pour the shrimp into a bowl. Cover the shrimp with ice to cool it quickly. Once it is cool, place in the refrigerator while you cut the veggies.
2. Boil the corn in a pot of water. You could also grill it for a great taste.
3. When the corn is cooked, let it cool, and then cut it off the cob.
4. Chop the roma tomato, green onions, jalapeno, corn and beans. Place all of them in a bowl, add the cumin and mix together. This can be made early on the day you are serving the cups. Refrigerate until needed.
5. Melt the butter, and pan fry the shrimp to add a bit of color and crispiness to them.
6. Add veggies to bowl, and top with a piece of the shrimp. Add some avocado to the plate and drizzle with hot sauce!
Notes:


https://www.thefreshmancook.com/2020/11/black-bean-and-corn-salad-shrimp-cups.html
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Black Bean Corn Salad Shrimp Cups
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Mushroom Ceviche / #FarmersMarketWeek

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I am so glad you stopped by to celebrate #FarmersMarketWeek with me! On my last trip to my local farmers market it was set up so that the vendors lined up their produce along a route that was driven by the customer and you picked out your produce from your car. I loved it because it was easy and safe. So I picked up some fresh veggies along with lemons and limes, and of course some shrimp, to make this very tasty Mushroom Ceviche, but with a twist! Traditionally, ceviche is made with raw shrimp, letting the acidity from the lemons and limes to "cook" the shrimp, but today I started out with cooked shrimp and added mushrooms just to mix it up a bit! It was a huge hit, that I know you will love!

Mushroom Ceviche
(printable recipe at end of page)
(feeds 8-10 as an appetizer)

1/2 pound White Whole Mushrooms
1 tablespoon Butter
1 pound cooked Shrimp
1 diced Celery Stalk
1/2 cup Red Onion  
1 Jalapeno Pepper
2 Roma Tomatoes 
3 fresh lemons
4 limes
Hot Sauce
1/2 Avocado

Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.

Chop the shrimp, celery, red onion, jalapeno pepper and tomatoes into small bite sized pieces.

Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When you are done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.

Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes. 

 After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.

Serve with pita chips or your favorite chips or crackers.


Find more incredible #FarmersMarketWeek recipes below! There is something for everyone, made by some of your favorite bloggers!

Wednesday’s Farmers Market Week Recipes

• Bacon-Wrapped Cheese-Stuffed Baby Bell Peppers by Books n' Cooks
• Cheesy Tomato and Squash Casserole by Blogghetti
• Corn and Bacon Casserole by Hezzi-D's Books and Cooks
• Farmer's Market Tortellini by A Day in the Life on the Farm
• Garlic Scape Pesto by Cheese Curd In Paradise
• Lemon Raspberry Buckle by Savory Moments
• Mexican Street Corn Pizza by Palatable Pastime
• Mushroom Ceviche by The Freshman Cook
• Orange Cantaloupe Smoothie by Making Miracles
• Blackened Steak Cobb Salad by A Kitchen Hoor's Adventures
• Pesto Chicken Lasagna by The Spiffy Cookie
• Root Beer Float Smoothie Popsicles by Our Sutton Place

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Mushroom Ceviche

Yield: 10-12

Author: The Freshman Cook

Ingredients:

• 1/2 pound White Whole Mushrooms
• 1 tablespoon Butter
• 1 pound cooked Shrimp
• 1 diced Celery Stalk
• 1/2 cup Red Onion
• 1 Jalapeno Pepper
• 2 Roma Tomatoes
• 3 fresh lemons
• 4 limes
• Hot Sauce
• 1/2 Avocado

Instructions:

1. Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.
2. Chop the shrimp, celery, red onion, jalapeno pepper, and tomatoes into small bite sized pieces.
3. Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When I am done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
4. Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes.
5. After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
6. Serve with pita chips or your favorite!

https://www.thefreshmancook.com/2020/07/mushroom-ceviche-farmersmarketweek.html

ceviche, mushrooms, shrimp, veggies, hot sauce, appetizer, pita chips, celery, tomatoes, red onion, avocado, celery, lemons, limes

appetizers, starter, seafood

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek

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Ceviche Shrimp Cups / #BBQWeek

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Welcome to #BBQWEEK! With grilling season upon us, a few blogging friends and I will be sharing some fun and tasty recipes this week. To kick things off, today, I am sharing my Ceviche Shrimp Cups. They are a great appetizer for your BBQ, and one your guests will love. Full of shrimp and some spicy veggies, they are easy to make and can be made ahead of time, to a point, which is always a plus in my book. With this recipe I used wonton wrappers to make little cups. They look cute, maybe a bit fancy, and they are fun! If you want to forego the cups, serve the ceviche in a big bowl, so everyone can share, or serve with little bowls, so everyone can have their own. I served these Ceviche Shrimp Cups with the mini tortilla chips! You can elevate this recipe by substituting lobster or crab for the shrimp. This recipe is the perfect appetizer for your next bbq!

Ceviche Shrimp Cups 
(makes 10-12 cups)
(printable recipe at end of page)

Wonton Wrappers
1 pound Shrimp, raw, large 
1 tablespoon Old Bay Seasoning
3 Fresh Lemons
4 fresh Limes
1 diced Celery Stalk
2 Roma Tomatoes, chopped
1/2 cup Chopped Red Onion
1 diced Jalapeno Pepper 
Hot Sauce, as much or as little as you want
Refried Beans
Sour Cream 
1 chopped Avocado

Make the wonton wrapper cups using a mini muffin pan or something similar in size. 
1. Spray mini muffin pan with cooking spray.

2. Fold the wrapper in half diagonally.

3. Bring the other two sides in to the point.

4. Place the wrapper in the muffin opening.

5. Fold the other sides in.

6. Place a piece of aluminum foil in the bottom of the wrapper. 

Bake wontons at 350 degrees for 8-10 minutes.

Let cool and remove from pan. Throw away foil. 

Clean and devein the shrimp.

Boil water and following directions on the old bay bottle for cooking the shrimp.

 Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.

While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.

Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.

After the 30 minutes, drain the juice and add the vegetables to mix.

  Add hot sauce to taste and mix all ingredients together. 

Place a small dab of refried beans in each cup.

Add shrimp mix to the top of beans. 

Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like! 

 Thank you for stopping to visit The Freshman Cook!
Scroll down for a printable recipe.
 Looking for more ideas for your next BBQ?

Check out the list below to find more yummy, tasty and fun ideas from other #BBQWeek bloggers!

• BBQ Beef Spring Rolls by Cindy's Recipes and Writings
• BBQ Brisket Burger by The Spiffy Cookie
• Best Creamy Pasta Salad by Daily Dish Recipes
• Ceviche Shrimp Cups by The Freshman Cook
• Corn Fritters by Back To My Southern Roots
• Cuban Sandwich Burger by Cheese Curd In Paradise
• Grilled Brussels Sprouts by Jolene's Recipe Journal
• Grilled Mac and Cheese Burgers by Our Good Life
• Grilled Pineapple Mai Tai by A Kitchen Hoor's Adventures
• Grilled Sweet Potatoes by Culinary Adventures with Camilla
• Grilled Porterhouse Steaks with Garlic Herb Compound Butter by Hezzi-D's Books and Cooks
• Grilled Veggie Pasta by A Day in the Life on the Farm
• Instant Pot Baked Beans by Kate's Recipe Box
• Orzo Pasta Salad with Feta and Tequila Dressing by Food Above Gold
• Sosaties (South African Lamb and Apricot Kebabs) by Caroline's Cooking
• St. Louis BBQ Pork Steaks by Palatable Pastime
• Easy Strawberry Basil Margarita by The Beard and The Baker
• Strawberry Broccoli Salad by Sweet Beginnings
• Tropical Cheesecake Bars by Family Around the Table
• Warm Roasted Carrot & Pea Chipotle Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Ceviche Shrimp Cups

Yield: 10-12 cups

Author: The Freshman Cook

ingredients:

Ceviche Shrimp Cups

• Wonton Wrappers
• 1 pound Shrimp, raw, large
• 1 tablespoon Old Bay Seasoning
• 3 Fresh Lemons
• 4 fresh Limes
• 1 diced Celery Stalk
• 2 Roma Tomatoes, chopped
• 1/2 cup Chopped Red Onion
• 1 diced Jalapeno Pepper
• Hot Sauce, as much or as little as you want
• Refried Beans
• Sour Cream
• 1 chopped Avocado

instructions:

How to cook Ceviche Shrimp Cups

1.  Make the wonton wrapper cups using a mini muffin pan or something similar in size. Spray mini muffin pan with cooking spray.  Fold the wrapper in half diagonally. Bring the other two sides in to the point. Place the wrapper in the muffin opening. Fold the other sides in. Place a piece of aluminum foil in the bottom of the wrapper. Bake wontons at 350 degrees for 8-10 minutes. Let cool and remove from pan. Throw away foil.
2. Clean and devein the shrimp.
3.  Boil water and following directions on the old bay bottle for cooking the shrimp.
4.  Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.
5. While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.
6. Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.
7. After the 30 minutes, drain the juice and add the vegetables to mix.
8. Add hot sauce to taste and mix all ingredients together.
9. Place a small dab of refried beans in each cup.
10. Add shrimp mix to the top of beans.
11.  Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like!

https://www.thefreshmancook.com/2019/05/ceviche-shrimp-cups-bbqweek.html

#BBQWeek, shrimp, ceviche hot sauce, appetizer, appetizers, the freshman cook

appetizers, grilling, cook outs, holidays, Memorial Day, Fourth of July

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Summer Veggie and Shrimp Quesadilla / #FarmersMarketWeek

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Veggie and Shrimp Quesadillas are a recipe I made for my husband. Although I love shrimp, I only like it cold. My husband enjoys it anyway he can, so this recipe is for him. This is an simple recipe, and it is easy to interchange the shrimp for chicken, or beef, or vegetables only.
Today is the last day of #FarmersMarketWeek! I am so sad to see it end, but I am happy and excited about all the amazing and creative recipes I have collected from my blogging friends! I hope you got to see them all, but if you didn't, just click on Kielbasa and Cheddar Mini Omelette Cups and Naan Bread Grilled Veggie Pizza. Each post has a complete list of all the participating bloggers at the end of the page, right above the printable recipe. Today's post is the same way.

Summer Veggie and Shrimp Quesadilla
(printable recipe at end of page)
(makes 1 quesadilla)

2 tbl. Butter
5 Shrimp (any size, defrosted)
Red, yellow, and orange Peppers
1/2 Green Onion
1/2 Roma Tomato
a few sprigs of Cilantro (chopped)
1/4 cup shredded 4 Cheese (or your favorite cheese)
1 Flour Tortilla
Salsa
Sour Cream

Cut up a small amount of each pepper into small strips. I used mini sized peppers, but the large ones will work, of course. Chop a small amount of green onion into slices. If you like more onion, use more. Cut about 3 slices from a Roma tomato. Then cut each slice into 4 small pieces.

Place the veggies in the pan with 1 tbl. butter. Cook on medium high. After about 5 minutes, add the shrimp, because the veggies need just a little more time on the heat than the shrimp. Let cook until the shrimp are a beautiful brownish orange color, like above.

Melt butter in another pan, on medium heat. Lay tortilla in pan. Pile shrimp and veggies onto one half of the tortilla. Add chopped cilantro. Keep in mind that the tortilla is browning from the butter on the other side, so be aware of your heat.

Sprinkle cheese over the quesadilla ingredients. You can see the butter in the pan turning darker, which means your tortilla is turning darker also.

Flip the other half of your tortilla over the half with the ingredients. At this point the cheese should be melted nicely inside the tortilla. Place the quesadilla on a cutting board, cut it in to 4 even pieces.

 You can see the onion and shrimp, the peppers and tomatoes, all gooey in the cheese. Mmmm!

Serve with a side of salsa and some sour cream! Enjoy!
Thank so much for stopping by today!

I had a lot of fun this week sharing these #FarmersMarketWeek recipes. I hope you did too! Scroll down to find more recipes from my blogging friends.

Friday #FarmersMarketWeek Recipes

• Bourbon Roasted Cherry Ice Cream by The Redhead Baker
• Broccoli Salad by Palatable Pastime
• Brown Butter-Braised Salmon by Culinary Adventures with Camilla
• Charlotte de Chou et de Pommes de Terre by A Day in the Life on the Farm
• Homemade Mint Ginger Lemonad by Everyday Eileen
• Green Beans with Bacon by Simple and Savory
• Grilled Eggplant Parmesan Stacks by Jolene's Recipe Journal
• Lemon Sorbet by Family Around the Table
• Old Bay Corn by Cookaholic Wife
• Panzanella Salad by Caroline's Cooking
• Peach Rose Sangria by Books n' Cooks
• Roasted Peach Lemonade by Kate's Recipe Box
• Satay Beef Noodle Bowl by A Kitchen Hoor's Adventures
• Strawberry Olive Oil Cake by The Baking Fairy
• Summer Corn Salad by Cooking With Carlee
• Summer Veggie and Shrimp Quesadilla by The Freshman Cook
• Watermelon Basil Feta Salad by House of Nash Eats

Yield: 1 QuesadillaAuthor: The Freshman Cook

Veggie and Shrimp Quesadilla

ingredients:

2 tbl. Butter

5 Shrimp (any size, defrosted)

Red, yellow, and orange Peppers

1/2 Green Onion

1/2 Roma Tomato

a few sprigs of Cilantro (chopped)

1/4 cup shredded 4 Cheese (or your favorite cheese)

1 Flour Tortilla

Salsa

Sour Cream

instructions:

1. Cut up a small amount of each pepper into small strips. I used mini sized peppers, but the large ones will work, of course. Chop a small amount of green onion into slices. If you like more onion, use more. Cut about 3 slices from a Roma tomato. Then cut each slice into 4 small pieces.
2. Place the veggies in the pan with 1 tbl. butter. Cook on medium high. After about 5 minutes, add the shrimp, because the veggies need just a little more time on the heat than the shrimp. Let cook until the shrimp are a beautiful brownish orange color, like above.
3. Melt butter in another pan, on medium heat. Lay tortilla in pan. Pile shrimp and veggies onto one half of the tortilla. Add chopped cilantro. Keep in mind that the tortilla is browning from the butter on the other side, so be aware of your heat.
4. Sprinkle cheese over the quesadilla ingredients. You can see the butter in the pan turning darker, which means your tortilla is turning darker also.
5. Flip the other half of your tortilla over the half with the ingredients. At this point the cheese should be melted nicely inside the tortilla. Place the quesadilla on a cutting board, cut it in to 4 even pieces.
6.  You can see the onion and shrimp, the peppers and tomatoes, all gooey in the cheese. Mmmm!
7. Serve with a side of salsa and some sour cream! Enjoy!

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