So, it's been a little over a week since I decided not to eat any type of meat other than seafood. The conclusion is: this is the life for me. No tummy aches! No sickness! No sluggishness! Well, I'm a little sluggish, but I'm blaming it on finals and cramming knowledge into the ol' noggin.
I'm really into shrimp, obviously. Shrimp fajitas are A-M-A-Z-I-N-G, especially the ones I make...But I don't have to tell you that do I? (winky face) So, in honor of my no-meat life, I'm giving you my COVETED shrimp fajita recipe. Read, eat, enjoy:
Shrimp Fajitas: Serves 3
1 pound shrimp (de-veined & wild caught)
1 8oz cans Tomato sauce (not the Italian kind, Spanish kind, preferably Goya)
1/4 cup hot sauce (of your choosing, I like Chilula or Tobasco)
1 tsp salt
1 tsp pepper
Toritillas (any kind/ size you like)
Extras that are good with this meal:
Guacamole
Sour Cream
Pickled cabbage
Shredded cheese (cheddar/monterrey jack/ pepper jack etc...)
Take off the shrimp tails & rinse
In one skillet spray with canola oil or rub with butter (doesn't matter)
Sautee shrimp until just before they turn pink (takes only about 4-5 minutes, even less depending on your stove) for my stove it takes about 4.
Turn the heat down
In another bowl:
Add the tomato sauce
pepper/salt/hot sauce mix well.
Add bowl of sauce onto shrimp about 4 minutes in, with the heat low, continue to cook for another minute or two-until shrimp are pink & cooked.
Eat with favorite toppings & with warm tortillas.
Yum & HEALTHY.
