Summertime Shrimp Fajitas with Lime Crema

Shrimp Fajitas hmmmm are so good. The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they’re shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers. A tangy lime crema and fresh chopped cilantro complete the perfect bite.

Summer time can be tricky, in terms of eating food. When it is hot outside you try to avoid heavy foods that are full of carbs that will slow you down. Also you don’t want to spend a lot of time in front of a stove. Or have the oven heating your house while you are baking. Shrimp Fajitas are the perfect summer dish for those hot summer days.

Shrimp Fajitas Recipe

The first step to creating the summertime dish is to prep the ingredients. First we take the onion and halve and thinly slice lengthwise. Next take your Poblano Pepper cut in half. Make sure to remove the stem and seeds, then thinly slice. Finely chop cilantro leaves and stems together. Now that the hard part is over we move onto seasoning the shrimp.

I like to use frozen shrimp, it’s cheaper and most of the work is already done. Defrost shrimp and pat dry. Take a medium bowl, and toss the shrimp with 1 teaspoon oil and 1¼ teaspoons taco seasoning.

Key to the perfect Shrimp Fajitas

The key to amazing Shrimp Fajitas is a sneaky little part of the recipe: it’s toasting the tortillas and making the crema. Heat a large skillet over high. Add 1 tortilla at a time to the skillet and toast on one side until warm, about 30 seconds. Make sure to watch it closely because you don’t want to make the tortilla too crispy. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.

The part B to the to amazing Fajitas is making the lime crema. In a small bowl, combine all of the sour cream, 1½ teaspoons oil, and 3 teaspoons lime juice. Make sure to season to taste with salt and pepper.

Shrimp Fajitas 10

Once you are done with warming the tortillas it’s time to cook the onions & peppers. Add some more oil to the same pan. Add peppers and cook for about 2 minutes. Next add onions and ½ teaspoon taco seasoning. Make sure to, stirring frequently you don’t want anything to burn. You will know that the onions are beginning to brown and peppers are crisp-tender, about 5 minutes.

Finally we cook the shrimp and corn. Add shrimp, corn, 2 tablespoons water, and half of the chopped cilantro to the skillet. Cook, stirring, until shrimp are curled and firm and corn is tender, 3–4 minutes. Remove from heat and season to taste with salt and pepper. Now you have summer time Shrimp Fajitas.

Tips for cooking shrimp

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water. RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

Recipes header

Shrimp Fajitas with Poblano Peppers & Lime Crema

The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they're shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 2

Equipment

  • large skillet

Ingredients
  

  • 1 lime
  • 2 pkts sour cream
  • 5 oz corn
  • 6 6-inch flour tortillas
  • taco seasoning use ¾ tsp
  • 10 oz shrimp
  • ¼ oz fresh cilantro
  • 1 poblano pepper
  • 1 medium yellow onion
  • kosher salt & ground pepper
  • neutral oil

Instructions
 

  • Prep ingredients: Halve and thinly slice all of the onion lengthwise. Halve poblano pepper, remove stem and seeds, then thinly slice. Finely chop cilantro leaves and stems together.
  • Season shrimp: Pat shrimp dry. In a medium bowl, toss shrimp with 1 teaspoon oil and 1¼ teaspoons taco seasoning (save rest for step 4).
  • Toast tortillas: Heat a large skillet over medium-high. Add 1 tortilla at a time to the skillet and toast on one side until warm, about 30 seconds. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.
  • Cook onions & peppers: Heat 2 tablespoons of oil in the same skillet over medium-high. Add peppers and cook, stirring, about 2 minutes. Add onions and ½ teaspoon taco seasoning. Cook, stirring frequently, until onions are beginning to brown and peppers are crisp-tender, about 5 minutes.
  • Add shrimp & corn: Add shrimp, corn, 2 tablespoons water, and half of the chopped cilantro to skillet. Cook, stirring, until shrimp are curled and firm and corn is tender, 3–4 minutes. Remove from heat. Season to taste with salt and pepper.
  • Make lime crema & serve: In a small bowl, combine all of the sour cream, 1½ teaspoons oil, and 2 teaspoons lime juice. (Add 1 tablespoons water if needed to loosen.) Season to taste with salt and pepper. Cut any remaining lime into wedges. Serve shrimp and veggies in tortillas with lime crema and remaining chopped cilantro over top. Serve with any lime wedges on the side.

Video

Notes

NUTRITION PER SERVING
Calories 740kcal, Fat 35.0g, Proteins 33.0g, Carbs 77.0g
ALLERGENS
Milk, Wheat and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword fajitas, UNDER 30 MINUTES

Rosemary Monster Pork Chop and wine pairing

There is nothing more americana than pork chops. And there is nothing more american than your appetite craving comfort food and a regular-size cut of meat just won’t do. For this recipe we sear a giant, bone-in pork chop. We finish it off with some creative and tasty sides. Cheesy, comforting polenta and roasted balsamic Brussels sprouts.  Finished off with a shallot based gravy and you have  an amazing family meal.

Why we love pork chops

Pork chops are one of most popular meats. They come from the loin section of the pig. From the loin, a cut is made to the pig’s spine section perpendicularly and an individual meat piece is drawn out from it that contains a vertebra or a rib. Pork chops are considered to be a more tender section of the pig. They are also considered to be more flavorful as well as the priciest part of a pig.



Tips for the perfect pork chop

Tip number 1: There are many ways to season pork chops properly. There is the traditional salt and pepper always good in a pinch. But you can take it up a level and brine the chops before cooking. A nice quick brine takes only 30 minutes. The brine will season the meat nicely without it tasting too salty.

Tip number 2: If you have spent good money on a nice piece of meat, make sure you treat it well. Take the pork chops out of the refrigerator for about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

Tip number 3: Do not skip the ‘Rest’ Stage: Its key to let your pork rest once you get it on the cutting board. Even after it has reached the recommended temperature leave it alone. I recommend it to let it sit for 10 minutes. Cutting into the meat too early will allow all the flavorful juices to escape onto the board instead of getting redistributed into the meat. By giving the chops this necessary time allows the fibers of the meat to relax and soak up the yummy juices, resulting in a tender, juicy pork chop.


Wine Pairing

Grenache: Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together.

Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork.  


Tips of cooking Pork:

When pan-frying, the best cuts to use are boneless. Boneless cuts will lay flat on the bottom of the pan and allow the meat to cook more evenly. When the bone is left in the chop or steak, the meat around it cooks slower. Frequently, when trying to thoroughly cook the meat around the bone, the outer edges will become over done.

Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 145°F to be safe. Cooking to 145°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.

A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.

Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.


Recipes header
Rosemary Monster Pork Chop

Rosemary Monster Pork Chop with Cheesy Polenta

There is nothing more americana than pork chops. And there is nothing more american than your appetite craving comfort food and a regular-size cut of meat just won’t do. For this recipe we sear a giant, bone-in pork chop
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 2
Calories 1030 kcal

Equipment

  • large skillet
  • meat mallet (or heavy skillet)
  • rimmed baking sheet
  • small saucepan

Ingredients
  

  • garlic use 1 large clove
  • 1 pkt turkey broth concentrate
  • 1 lb pkg bone-in pork chops
  • 3 oz quick-cook polenta
  • 3 ¾ oz pieces fontina
  • 3 oz shallot use half
  • ¼ oz fresh rosemary
  • ½ lb Brussels sprouts
  • balsamic vinegar or red wine vinegar
  • butter
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with rack in the upper third. Trim and discard stem ends from Brussels sprouts, then halve (or quarter, if large). Pick and finely chop 2 teaspoons rosemary leaves, discard stems. Peel and finely chop half of the shallot (save rest for own use). Peel and finely chop 1 teaspoon garlic. Cut all of the fontina into small pieces.
  • Roast Brussels sprouts: On a rimmed baking sheet, toss Brussels sprouts with 2 tablespoons each oil and vinegar, any remaining whole rosemary sprigs, and a generous pinch each of salt and pepper. Roast on upper oven rack until golden brown and tender, about 15 minutes.
  • Cook polenta: Meanwhile, in a small saucepan bring 2½ cups water and ¾ teaspoon salt to a boil. Gradually whisk in polenta and return to a boil. Cover and reduce heat to low, stirring occasionally, until grains are tender and polenta is thickened, 8–10 minutes. Remove from heat and stir in fontina. Cover to keep warm until ready to serve.
  • Cook pork: Pat pork dry. Place between 2 sheets of plastic wrap and pound meat to an even ½-inch thickness. Season all over with chopped rosemary, salt, and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add pork and cook until well browned and the internal temperature reaches 145°F, 2–3 minutes per side. Transfer to a cutting board.
  • Make sauce: Add chopped shallots and garlic to skillet and cook over medium-high, stirring, until softened, 1–2 minutes. Add turkey broth concentrate and ½ cup water; simmer, scraping up browned bits on the bottom of the skillet, until sauce is thickened and reduced to ¼ cup, 5–6 minutes. Off the heat, swirl in 1 tablespoon butter and season to taste with salt and pepper.
  • Finish & serve: Serve polenta topped with pork chops and pan sauce spooned over top. Serve Brussels sprouts alongside.

Notes

ALLERGENS
Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword healthymeal, pork, pork chops

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Orange Chicken

Orange Chicken Stir-Fry with Broccoli & Jasmine Rice

Today we are going to make orange chicken. This is a simple dish that is great for the whole family. It’s kid friendly and dairy free and the best part it only takes about 30 minutes to make.

Before we start cooking the Orange Chicken let’s look at some of the ingredients and why we use them. Why are we using chicken breast instead of chicken thighs?

Raw chicken breasts

Chicken breast is considered the healthiest option. Chicken breasts have a slightly less cholesterol than dark meat and much lower in bad saturated fats. In general, poultry is a heart-healthy protein that in the end you really can’t go wrong.

When you are choosing vegetables it’s always best to have it fresh. When you are shopping for fresh broccoli it should be deep green and firm to the touch.

Fresh broccoli

If by some chance you have broccoli in your fridge and you notice it’s starting to get limp and droopy, you don’t have to throw it out. We can make Limp broccoli fresh again. All you have to do is trim the end of the stalk and place the broccoli in a cup of water. After a day or two in the fridge the broccoli will be fresh and firm again.

Recipes header
Orange Chicken

Orange Chicken Stir-Fry with Broccoli & Jasmine Rice

Today we are going to make orange chicken. This is a simple dish that is great for the whole family. It’s kid friendly and dairy free and the best part it only takes about 30 minutes to make.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 700 kcal

Equipment

  • small saucepan
  • medium skillet
  • fine-mesh sieve

Ingredients
  

  • 2 ½ oz tamari in fishshaped pods
  • 1 oz apricot preserves
  • 12 oz pkg boneless skinless chicken breasts
  • ½ lb broccoli
  • 2 oranges
  • 1 oz scallions
  • 1 oz fresh ginger use half
  • garlic use 1 large clove
  • 5 oz jasmine rice
  • neutral oil
  • all-purpose flour
  • kosher salt & pepper
  • sugar

Instructions
 

  • Cook rice: Rinse rice in a fine-mesh sieve until water runs clear. Combine rice, 1¼ cups water, and ½ teaspoon salt in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes. Remove from heat. Keep covered until ready to serve.
  • Prep ingredients: Peel and finely chop 1 teaspoon garlic. Peel half of the ginger, then finely chop (save rest for your own use). Trim scallions; cut into 1-inch pieces. Using a vegetable peeler, remove 4 (1-inch) wide strips of orange zest. Squeeze ½ cup orange juice into a small bowl. Trim ends from broccoli; cut crown into 1-inch florets. Pat chicken dry and cut into 1-inch pieces.
  • Make sauce: Whisk apricot preserves, all of the tamari, and 1 tablespoon sugar into the bowl with orange juice until sugar is dissolved.
  • Stir-fry vegetables: Heat 1 tablespoon oil in a medium skillet over medium-high. Add broccoli and a pinch each of salt and pepper. Cook until broccoli is just tender and browned in spots, 3–4 minutes. Add scallions and orange zest to skillet, and cook until browned in spots, about 1 minute. Transfer veggies to a bowl.
  • Brown chicken: Heat 1 tablespoon oil in same skillet over high. Toss chicken with salt, pepper, and 1½ tablespoons flour. Add chicken to skillet and cook, stirring occasionally, until browned, 3–4 minutes minutes. Add chopped garlic and ginger, orange zest, and 2 teaspoons oil; cook, stirring, until aromatics are fragrant, about 1 minute.
  • Finish & serve: Add sauce to skillet. Bring to a boil, and cook, stirring, until sauce is thickened slightly, 1–2 minutes. Stir in broccoli and scallions; cook until warm, about 1 minute. Season to taste with salt and pepper. Fluff rice with a fork. Serve orange chicken stir-fry over rice.

Notes

Soy and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword dairy free, healthy, kid friendly, poultry

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