Eighteen Hour Return and Shrimp and Bean Tortillas

by Joanne on December 27, 2012

Our usual 14 hour road trip turned into 18 hours of frustration.  The dogs were great.

The weather went from one extreme to another. 

When we finally got home, unpacked, it was time to shake out those legs that were cramping from being in the car WAY too long.

The original plan: Run on the treadmill for 60 minutes then take the dogs out for 15 minutes each.  Zoey wouldn’t wait.  I ran 3 miles with her which was torture.  The roads hadn’t been cleared, the wind was gusting, and the wintery mix stung my face.  I dreaded going out again but it was Shane’s turn.  We only went one more mile before I had enough running backwards outside.  My first treadmill run of the winter.  3.1 miles with the music on and QVC on the TV.  Not the best run but it got the legs moving.


I got myself in trouble with this dish.  Ted’s comment was this:

“This tastes so fresh and good, why do we even bother going out to dinner? We should make our dinners at home. They’re so much better.” 

Serves 4 *Recipe suggested by Marthastewart.com and changed to accommodate my own taste preferences.

  • 1 Sweet Onion, cut in half and slice thin
  • 2 limes, 1 1/2 juices and cut the remaining 1/2 into 4 wedges for serving.
  • salt, as required
  • 4 scallions, sliced thin (green and white parts)
  • 1 jalapeno chile, seeds and core removed then dice small
  • 2/3 cup chopped cilantro
  • 3 TBS olive oil, divided
  • 1 lb fresh shrimp, peeled, deveined and tails removed
  • 15 oz can dark red kidney beans or black beans
  • 8 spinach tortillas, or tortillas of your choice *I used Rudi’s Gluten Free spinach tortillas
  • 4 oz crumbly cheese such as feta or cheese of your choice
  • 4 radishes, sliced thin
  • 2 cups lettuce or crisp salad mix

Preheat the broiler with the rack about 6 – 8 “ from heat.

Toss the onions with the lime juice and a little salt. Set aside while you chop and prepare the rest of the meal.

Mix scallions, jalapeno, cilantro, some salt, and 2 TBS of olive oil. 

In a separate dish, put the raw shrimp and top with the remaining 1 TBS oil then mix 1/2 of the scallion mixture all over the shrimp.  Transfer the shrimp to a broiler pan and broil about 2 1/2 minutes per side.

Heat beans and when hot, remove from heat and stir in 1/2 of the remaining scallion mixture. 

Put remaining scallion mix, radishes and onions on same bowl and place on serving table.

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Put the beans on the table.

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Put the tortillas on plates and top with salad mix.

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Put the shrimp on the table

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Let everyone dig in and prepare their tortilla.  Don’t forget the lime wedge!

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What them disappear!

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