Rise up in splendor, Jerusalem! Your light has come, the glory of the Lord shines upon you. See, darkness covers the earth, and thick clouds cover the peoples; but upon you the Lord shines, and over you appears his glory. Isaiah 60:1-2
Yesterday was the Twelfth Day of Christmas. Today is the Epiphany of the Lord, the close of the Christmas Season. Tomorrow begins Ordinary Time, and also the Carnival Season leading up to Lent. The Epiphany is also known as The Feast of Three Kings. It marks the day Christ was first revealed, through the visit of the Magi, to be the Lord God made flesh.
While the Catholic Church recognizes the Epiphany of Our Lord (Three Kings Day) and the Baptism of Our Lord in the Jorden River as two separate feasts, they are almost always celebrated in the same Mass. The Feast of the Epiphany is not a Holy Day of Obligation, so it is celebrated on the Sunday closest to January 6. The Feast of the Baptism is celebrated on the Sunday following the Epiphany. In years such as this, the closest Sunday is also the first Sunday after January 6, combining the two. In 2021, the Mass Celebration for the Epiphany was observed on January 3, while the Baptism was celebrated on January 10. The readings were different. This year, the reading are the same, as the Sunday observance is the same. Does that make sense to you? Me, either.
One thing I do know is that it’s Friday. Yeah, Friday has a whole set of dietary rules for old school Catholics like myself. The thought behind abstaining from meat on Fridays was once two fold. First, it draws our attention to Good Friday, and the sacrifice Christ made for all mankind on the cross. When the rules of abstinence was put into place, only the wealthy could afford meat. The poor ate vegetables and a lot of fish. So the idea of penance was imposed upon those of means, since the poor did “penance” every day. Today, depending upon what sort of fish or seafood is served, only the wealthy can afford seafood as a substitute. So in reality, the point isn’t making a sacrifice as it is drawing attention to Christ’s sacrifice.
Have an awesome evening!
Salsa Shrimp Tacos
1 lb Shrimp, 16-20 count
2 tablespoon Taco Seasoning
3 Mini Bell Peppers, diced
1/2 cup shredded Iceberg Lettuce
1 firm Roma Tomato, diced
6 Corn Tortillas, taco size
1/2 cup Thick Salsa
1 tablespoon Habanero Hot Sauce
Finishing Touches
6 tablespoons Monterey Jack Cheese
6 tablespoons Sour Cream
Clean, peel and devein shrimp. Remove and discard tails. Dice shrimp, season with taco seasoning, toss to coat. Keep shrimp chilled until ready to cook.
Shred lettuce, set aside until ready to assemble tacos. Chop bell peppers, set aside. Seed tomato, dice and set aside.
Warm tortillas on a tortilla griddle over medium heat. Keep warm until ready to fill.
Heat a 10-inch skillet over medium-high heat. Add salsa and minced peppers. Sauté until warm.
Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink. Sprinkle with hot sauce.
Fill each taco shell with about 1/4 cup shrimp mixture. Top with diced tomatoes, shredded lettuce and shredded cheese. If desired, finish with a dollop of sour cream.
* * * Perfect Accompaniments * * *
Pepper Jack Cheese Taquitos
8 Corn Tortillas, taco size
Cooking Spray as needed
8 Pepper Jack Cheese Sticks
1 cup Hatch Chili Salsa
1 cup Spicy Guacamole
Heat oven to 425-degrees
Spray tortillas with a little cooking spray. Warm on a tortilla griddle until soft.
Unwrap cheese sticks. Place 1 stick in the center of each tortilla. roll tightly. Trim excess cheese as needed. Place in a casserole dish, seam side down. Pour salsa over the taquitos.
Place in the oven, bake for 15 minutes or until heated through. Serve with guacamole and enjoy.
Farmhouse Mexican Rice
1 cup Chicken Stock
1 cup Water
1 box Farmhouse Mexican Rice
Pinch Salt
Fill saucepan with chicken stock and water. Add seasoning mix from rice, whisk to blend. Add rice, bring to a boil.
Add rice and season with salt. Stir to blend. Reduce heat, cover and simmer for 25 minutes. Fluff and serve.
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