Shrimp Fajitas

I must pause the regularly scheduled favorite things friday in which I planned to talk black friday sales.

Today I must bring you this.



This is your must make shrimp fajitas.

First you need this....



This is a new product that ran a promotion a few weeks ago. I was able to pick up two of these for 99 cents each. I believe they are typiclly $3. Still an excellent deal for what you get.

I planned on making shrimp over rice, but I was craving something new. Let the creativity began.

Using a pound of uncooked shrimp, sautee in 1/2 of the season sauce. Stir until pink.

In a seperate bowl boil rice. The recipe calls to add uncooked rice into the one skillet. I chose to do it seperate because I do not trust rice and I did not want my shrimp to over cook.

Cut up available veggies. I used green bell peppers and celery.

Add veggies and remaining sauce to the skillet. Cook until veggies are desire tenderness (if you prefer super soft veggies, you may want to add first so that you dont over cook shrimp).



Mix in cooked rice.



Heat soft tortillas in the oven.

Finalize skillet with salsa and cheese.



Daniel gave it a TEN. Rl said it was "dishes". Or delicious. :)

Total time was 30 minutes which INCLUDES defrosting shrimp and a toddler assistant who insists on helping with EVERYTHING. I highly recommend.

Bbq Shrimp

My meal plan got a little thrown off this week. I planned on teaching a couponing class and serving chicken salad sandwhiches. Unfortunately, it is SO hard to get women together without a million things coming up!!

So I moved up shrimp night and changed it to bbq shrimp that I recently pinned bc i had all the ingredients. Yay!!

Here is the original recipe from food.com

Barbecue Butter

• 1 lbbutter
• 2 teaspoonsblack pepper (scant)
• 1/4 teaspooncayenne pepper (scant)
• 1 1/2 teaspoonspaprika
• 1 teaspoonsalt
• 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
• 2 ouncesgarlic, finely chopped (1/4 cup)
• 2 teaspoonsWorcestershire sauce
• 1 teaspoonTabasco sauce
• 1 1/2 teaspoonswater

Shrimp

• 1 tablespoonolive oil
• 1 teaspoonolive oil
• 1 lbshrimp, 16-20 count, cleaned, peeled and deveined
• 1/4 cup chopped green onion
• 1/2 cupdry white wine
• sourdough bread, for serving

Directions:

1. For Barbecue Butter -- Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.
2. For Shrimp -- Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.
3. Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.
4. Serve immediately in a bowl preheated to 160 degrees F.

As always, I hardly ever measure and almost always add more flavor than suggested. So, if you want yours to taste as yummy as mine (and you do) add a little plus sign to each measurement other than the water.







Taste the butter at this point. If you feel like there isnt enough flavor add it. My butter was good!!

Cook shrimp as directed. Here is mine after I added the butter sauce.






Once the shrimp is done I added a little cayenne, pepper, and rosemary (from the jar).

This shrimp needs to be served over something that can soak up this wonderful sauce.




This is a low effort inexpensive option.

Here is the meal!






This was crazy good!!!! D gave it a 9.9 and RL loves shrimp (I washed off a little spice for her).

I will make this again and often!!

Shrimp Over Potatoes

Okay…so I have been out. of. control behind on blogging.  I have felt just a little bit guilty about it, but quickly realized that no one really notices.  My lazy and rebellious tendencies have taken over my kitchen duties lately.  I have become bitter against the responsibility and turned to mac and cheese and microwave popcorn as my sanctuary.  It’s strange that my family still seems happy and healthy.   Did I think we would wither into malnutritioned slobs?

I had become so obsessed with the balance of evening dinners that I was missing out on this kind of fun……..

My pedi assured me that RL can easily get the necessary nutrition that she needs without gourmet dinners every night.  Did you know that  a toddler only needs 600 calories a day and just 4 G of protein.  Hearing this info lifted a tremendous amout of pressure from my shoulders and replaced it with a fend for yourself type outlook (geared toward my husband not for my 17 month old J)

I still make an occasional weekday dinner for old times sakes such as……

Shrimp over roasted crushed potatoes.

I previously blogged about the shrimp and pots.  I added mushrooms and remoulade sauce.

My next venture will be once a week/month cooking for the freezer.  I have already marked it on my calendar and placed a reminder in my phone.  I am really going to try it out and see what happens. 

RL update:

We recently took a family vacation and had a great time…..

Our play focus lately has been pretend play…….we love to pretend cook and go grocery shopping (while waving and blowing kisses)

I have a confession to make.  The last two nights I have eaten an entire candy bar after 9:00 oclock at night.  It was delicious.  It was on sale.