La Marissa Burgers

Prep: 10 minutes  

Cook: 10 minutes

Serves: 6

Ingredients:

1 12 oz. container La Marissa Salsa

1 1/2 pounds ground beef, turkey, chicken, pork, veal, tofu or (lamb -yummy) etc...

6 Classic Sandwich Buns with Sesame Seeds

Directions:

Mix 1 cup of La Marissa Salsa and the meat or tofu thoroughly in a large bowl. Shape the beef mixture firmly into 6 patties.

Cook the patties in a 12-inch skillet or grill pan over medium-high heat for 10 minutes or until they're well browned on both sides and cooked through.

Serve the burgers on the buns with the remaining salsa.

TIP Easy Substitution: Substitute 1 1/4 pounds of ground turkey as mentioned before for the ground beef and combine with 3/4 cup salsa.

TIP Flavor Variation: Top each burger with 1 slice of Monterey Jack or Cheddar cheese during the last 3 minutes of cooking. Top with sliced avocado, tomato and lettuce.

La Marissa Island Shrimp

Prep: 15 minutes

Cook: 25 minutes

Serves: 4

Ingredients:

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1 tablespoon lime juice

1 12 oz. container La Marissa Salsa

1/2 cup unsweetened coconut milk

2 cups hot cooked regular long-grain white rice

Lime slice (optional)

Fresh cilantro leaves (optional)

Directions:

Toss the shrimp with 1 tablespoon of the oil, lime juice in a large bowl.

Heat the oil in a 12-inch skillet over medium heat. Stir the salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.

Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.

La Marissa Bulgur Mexican Salad

Prep: 10 minutes

Cook: 5 minutes

Stand: 20 minutes

Serves: 6

Ingredients:

1 1/4 cups water

1 cup uncooked bulgur wheat

1 cup La Marissa Salsa

1 cup rinsed, drained canned black beans

1 cup drained canned whole kernel corn

Directions:

Heat the water in a 2-quart saucepan over medium-high heat to a boil. Stir the bulgur into the saucepan. Remove the saucepan from the heat. Let stand for 20 minutes.

Stir the bulgur, salsa, beans, corn and cilantro in a medium bowl.  Serve immediately or cover and refrigerate until ready to serve.

TIP:  For a twist, stir in a squeeze of fresh lime juice.