Ingredients:

3/4 cup Media Crema

1/4 cup finely chopped cilantro

2 teaspoons Granulated Chicken Flavor Bouillon – divided use

1 tablespoon plus 1/2 teaspoon lemon juice – divided use

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, thinly sliced

1 pound raw medium shrimp, peeled and deveined

1 to 2 tablespoons chopped canned chipotle chiles with adobo sauce

5 slices Toasted Bread

Cilantro leaves

Directions:

Combine media crema, cilantro, 1 teaspoon bouillon and 1/2 teaspoon lemon juice in small bowl; set aside. Heat oil in large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes or until soft. Add shrimp; cook for 3 to 4 minutes or until shrimp curl and turn pink. Add chiles, remaining 1 tablespoon lemon juice and remaining bouillon. Cook, stirring frequently, for 1 minute or until heated through. Spoon media crema mixture over toast. Top with shrimp. Garnish with cilantro leaves.

Serves 6

Ingredients:

2 cups spaghetti, broken into 2″ lengths

1 1/2 quarts water

1 tablespoons vegetable oil

1/4 cup chopped onion

2 teaspoon  minced garlic

1/2 cup chopped parsley

1/2 teaspoon oregano

1/16 teaspoon pepper

1 6 1/2 ounce can minced clams

2 tablespoons white wine or water

1 tablespoon grated Parmesan cheese

Directions:

Cook spaghetti in boiling water about 15 minutes while making the sauce. Saute onions and garlic in the oil, about 2 minutes. Add parsley, oragano, pepper and juice drained from the clams. Add wine and simmer about 5 minutes. Add clams and heat about 1 minute. Drain speghetti. Add to sauce and toss till mixed. Sprinkle each serving with cheese before serving.