Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce

Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce

This recipe was contributed by Shea of Dixie Chik Cooks and is sponsored by McCormick.

So, McCormick has a very cool website that allows you to FlavorPrint yourself. It’s brilliant. You basically make a login, answer questions based on your flavor preferences, cooking style, etc. and…

BAM

Recipes just for you.

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.

empandanda1

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.

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