Wednesday, July 31, 2013

Spicy Shrimp and Veggies ~ No joke, they are spicy

Out of the random items we keep supply of in the house came this delicious recipe.  I have certain dishes I make and alternate the protein based on what is on hand.  That is how spicy shrimp came about this past week.  It was quick and most of the time spent on it was just slicing, dicing and mincing.

 It has been challenging for me to try and type out the" what" and "how" since I am very much a "throw this and that in to the pot" type sudo cook.  Inspiration hits me at random and I sometimes don't even remember what all I have put into a dish. LOL.  That to me is the fun part of cooking. What I am saying is take a chance and see what works for you. 

Chop those veggies.  This is the most labor intense part.  EASY. You got this. LOL.

Rinse and pull the tails off your deveined shrimp. I buy a bag that is cooked, peeled and deveined. I just remove the tails when it is time to add them to my dish.

Throw those diced onions in a frying pan with your extra virgin olive oil.  You may notice my oil is tented red.  That is because I am in LOVE with using flavored olive oils and vinegars.  In this dish I used Tunisian Harissa for its heat and flavor.  I wanted spice and flavor to the base of the dish and this just adds to that.  I have MANY flavors of oil and vinegars from Fustini's Oils and Vinegars . I am obsessed with this shop and visit any chance I get.  I know that there are a lot of other companies around the country that also offer flavored oils and vinegars so it would be worth you looking into.  If you don't have one close then use what ever oil you got, it is all good with this dish. 

Once your onions have cooked for a about five minutes, throw the rest of your veggies in. Stir them around every couple minutes.

Give your veggies about 7 minutes to cook and soften (not to much, no one likes mushy veggies). Then Throw in the shrimp (tails pulled off), smashed & minced garlic, cilantro, Rooster sauce (Sriracha) and the spices. Stir them around to combine. I gave it about 7 more minutes to let the flavors combine and the shrimp warm and release their juices.  You will know when it is ready because the shrimp will tighten and curl up.  Try not to leave it on the heat to long or the shrimp turn to rubber (no one wants that either, lol).

Ta-Da! This is the only finished shot I got since the husband was ready and waiting to dig in to this dish.  The aromatics are fantastic. Serve in warmed whole wheat flour tortilla shells with some sour cream and guacamole (chunky guacamole recipe coming). There were left overs so we had them over brown rice the next day. Either way is AMAZING. It would also be great over lettuce for a nice salad.

Spicy Shrimp Fajitas ~ WARNING: IT IS SPICY! and YUMMY!~
1 bag frozen cooked shrimp thawed (deveined and peeled variety) remove the tails
1/2 of green pepper sliced
1/2 of yellow or red pepper sliced
1/2 white onion diced
1/4 white onion sliced
2 fresh jalapenos minced (or equal amount if using jarred)
6-8 cherry tomatoes
2-4 smashed then minced garlic cloves (amount based on taste preference)
2 tablespoons of extra virgin olive oil
1 tablespoon cilantro (fresh minced or in the tube) if using dry only use 1 teaspoon
1 1/2 teaspoons of Rooster sauce (Sriracha) use more OR less depending on your tolerance to heat.
1 teaspoon chili flakes
1/2 teaspoon chili powder
1/4 teaspoon cumin
8 whole wheat flour tortillas, warmed
Sour cream and guacamole (add to taste)

 *Add salt if you wish, we are a low sodium household so we rarely do.  That is why all the spices and herbs. 

*This dish comes together pretty quick so have all your ingredients ready before you start.

Put extra virgin oil in a large frying pan set on med high heat.  Put in the diced onions and cook till translucent (about 5 minutes).   Add in the veggies: peppers, sliced onions, jalapenos and the cherry tomatoes.  Mix to combine. Allow to cook for about 7 minutes.  At this point mix in the shrimp, garlic, cilantro, spices and rooster sauce and allow to simmer. Once the shrimp has been added it only takes about 7 - 8 minutes for it all to come together. You will notice the shrimp tighten and curl up once that has happened turn down the heat to low and enjoy!!

More to come,
A.D. Wilson

No comments:

Post a Comment