Daily Archives: October 11, 2017

Shrimp Fajitas

Shrimp fajitas are an easy, simple and delicious dish.  Shrimp is a great alternative to other proteins.  It’s high in protein and low in fat however it is rather high in cholesterol.  That’s why I don’t make it several times a week.  Otherwise, I would.  Shrimp is quick to cook and can be used in so many different ways.  Pasta, tacos, salads, etc…the list goes on. 

I like to keep a good quality frozen shrimp in my freezer.  Maybe it’s frowned upon in the culinary world but we all need something healthy that you can de-froze rather quickly.  I figure it’s healthier then ordering takeout or eating something bad.

This is my take on Shrimp Fajitas.  These fajitas are so fresh tasting and full of flavors you’ll really enjoy them.  The fajitas are rather healthy as well.  You can use reduced fat cheese or no cheese at all.  The flavors are great and you really don’t need the cheese.  I’m just a firm believer that if it comes in a tortilla it should have cheese on it.  (That’s the cheese lover in me though.)

One thing I always say is that healthy doesn’t have to taste like cardboard.  It can be delicious and tasty and still healthy.  Follow me and I’ll show you how….

Shrimp Fajitas

Ingredients:
22-24- medium shrimp, uncooked and cleaned
6 – medium peppers (red, orange and yellow), cut into strips
2 – medium onions, sliced
1 – avocado, mashed
1 – lime, juiced
2 T – olive oil
1/2 T -garlic powder
1/2 T- onion powder
1/2 T-chili powder
1/2 T- cumin
Sprinkle: Salt
Sprinkle: Pepper
2 T reduced fat shredded cheese
6 Fajita size flour tortillas

Directions: In a bowl add the peppers and onions with 1 T of olive oil, lime juice and spices. Reserve some spices for the shrimp. Mix well. I grilled till they started to get slightly charred and tender. You can also roast in the oven or sauté. Once cooked set a aside.

Heat a medium sauté pan over high heat. I added tortillas one at a time and browned slightly on both sides. Then I wrapped in foil to keep warm.

In that same pan over high heat, add rest of olive oil and shrimp. Season with the remaining spices. Cook 3 minutes on one side then flip and cook another 3 minutes. Cook shrimp until it is pink. Remove from heat.

To assemble fajita add fork full of pepper and onion mixture, then 3-4 shrimp then top with mashed avocado and a sprinkle of cheese.  Serve immediately.

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Stuffed Artichokes

One of my favorite things to eat growing up was stuffed artichokes.  My grandparents use to make them often and I can still picture us all sitting at their kitchen table with a bowl filled with a big artichoke with all the eaten leaves around the edges.  It’s funny how you remember certain things from your childhood.  Not a surprise I’d remember something food related! 🙂

My Dad was a huge fan of Italian Stuffed Artichokes as well.  Before he passed away he actually taught me how to prepare the artichokes and then stuff them.  They may take some time prepare for stuffing but it’s well worth it.  I love them myself and I am constantly on the look out for nice big artichokes at the grocery store.  It’s sometimes hard to find the larger artichokes and those are really the best ones to stuff.

Take a look at my recipe for Italian Stuffed Artichokes.

Italian Stuffed Artichokes

Ingredients:
4-5- Large artichokes, cleaned, leafs and stem trimmed
3 -cups Italian Breadcrumbs
3 T- grated romano cheese
3 T- grated parmesan cheese
3 -garlic cloves, grated/minced
1 T- garlic powder
1 T- onion powder
1 T-Italian seasoning
1 T-lemon juice
1/4 -Cup Olive Oil (1 T More for drizzling)
Sprinkle: Salt and Pepper

Directions: Mix all above ingredients except 1 extra tablespoon olive oil. Pull back artichokes leafs and spoon in breadcrumb mixture.  Get deep down in the leaf.  Complete all artichokes. Put in large sauce pan with about 2 inches of water. Drizzle olive oil over the top of artichokes. Cook covered for 60-80 minutes until tender. Keep an eye to make sure all the water doesn’t cook off. Add more as needed. Also, you can add a large steamer into pan and put the artichokes in there. After cooked, serve immediately.

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