Ranch Style Shrimp / Cilantro Pesto Soup with Meatballs

 Ranch Style Shrimp
Note: These are both Mexican style dishes.

Ingredients in this recipe:
Shrimp: 1 1 / 2 kg
Tomatoes: 4 medium
Chile Poblano: 1
Onion: 1
Oil: enough to fry
Salt: to taste
Black Pepper, to taste
Water: 1 cup

DirectionsPeel the shrimp and season to taste. Fry in a little oil and add onion and sliced ​​chile. Stir in tomato, finely chopped and when cooked, add water, season with pepper and cook 3 minutes.

Serve over pasta. 

Olive oil and garlic pasta.

2 tbsp. salt

1 lb. spaghetti, capellini or linguini

1/2 cup olive oil

2 tbsp. minced garlic

2 tbsp. red pepper

1 tbsp. basil leaves

Pepper

2 tbsp. Parmesan cheese

Heat 1/2 cup of olive oil in a deep skillet over medium-low heat. Add 2 tbsp. of minced garlic and 2 tbsp. of red pepper flakes and saute for one minute.
Add precooked ingredients including chicken, shrimp, clams or vegetables such as onions, zucchini and eggplant. Stir the mixture with a spatula for one minute.
Drain the pasta in a colander and pour it into the skillet. Add 1/3 cup of pine nuts and 1 tbsp. of chopped basil leaves. Add salt and pepper to taste.
Toss and saute the ingredients with tongs for one minute. Remove the olive oil and garlic pasta dish from the heat and toss it with 2 tbsp. of grated Parmesan cheese.

Cilantro Pesto Spoon with Meatballs

RECIPE INGREDIENTS
3 / 4 cup short-grain white rice (half cooked)
1 1 / 2 cups water4 tablespoons vegetable oil
2 white onions, diced
1 / 2 lb ground pork
1 / 2 lb. ground beef
1 egg
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1 / 2 teaspoon salt1 teaspoon freshly ground pepper
1 clove garlic, minced
1 zucchini, diced
2 carrots, peeled and diced
2 ripe tomatoes, peeled, seeded and diced
6 cups chicken broth

Cilantro Pesto
1 / 2 cup coarsely chopped fresh cilantro
1 sprig fresh mint, stemmed and chopped
Juice of 2 limes
2 tablespoons olive oil
2 tablespoons water
1 / 2 teaspoon salt

DIRECTIONS

In a saute pan over medium heat, warm 2 tablespoons of the vegetable oil. Add onions and 1 of the saute Until soft, about 5 minutes. Remove from the heat and let cool.Combine the pork, beef, cooled onion, soaked rice, egg, cumin, oregano, 3 / 4 teaspoon of the salt and 1 / 2 teaspoon of the pepper. Using your hands, mix well and form 1-inch balls Into.In a large soup pot over medium heat, warm 2 tablespoons vegetable The Remaining oil. Add onion and saute the Remaining Until soft, about 5 minutes. Add the garlic, zucchini, carrots and tomatoes and cook, stirring, until, fragrant, about 5 minutes. Add the chicken stock, stir well and bring to a boil. Carefully slip the meatballs Into the pot, reduce the heat to low and simmer the meatballs are Uncovered Until Fully cooked, About 45 minutes. Stir in the Remaining 3 / 4 teaspoon salt and 1 / 2 teaspoon pepper.While soup simmers the, make the pesto cilantro: In a mini food processor or blender to, combine the cilantro, mint, lime juice, olive oil, water and salt. Process to a paste.