The Lady and The Beard

Shrimp Fajitas

Shrimp Fajitas

Seafood/Fish has yet to be featured on Recipe Thursday. During my pregnancy when the food posts started I had a huge hate for fish. The smell could make me gag and dry heave and we definitely didn’t want any of that. Also, I have never been a big seafood/fish person. Maybe the smell at the grocery store turned me off and maybe there were moments when I had it prepared in a poor way. Whatever the reason, I’ve never been a huge fan. But The Beard was determined to change that this past month when he prepared Shrimp Faijtas. I already planned a back up meal in my mind thinking that this was not going to turn out in my favor. I’m here to say I was pleasantly surprised and this will in fact make it into the dinner rotation. Shrimp Fajitas are a different twist on your typical beef or chicken fajitas and just as satisfying.

You’ll Need:

  • Medium onion sliced into long strips
  • 1 Red and 1 Green bell pepper sliced into long strips
  • 1 lb shrimp cleaned, deveined
  • Clove of garlic chopped
  • 1/2 lime
  • 1/4 cup cilantro
  • Tortillas
  • Olive oil
  • Salt + pepper to taste

In a skillet combine 2 tbsp olive oil, peppers, onions, salt and pepper – tossing well to coat. Cook until the onions are carmelized and the peppers are soft – roughly 20 minutes.

Season the shrimp with salt and pepper and add to a frying pan with 2 tbsp olive oil and the garlic. Be careful to not over cook the shrimp or you’ll be left with rubber bits. It will only take 2-3 minutes for the shrimp to be cooked all the way through. Once the shrimp is cooked, season with lime juice and cilantro.

Pile your fajita mixture onto a tortilla with your favorite toppings and you have homemade shrimp fajitas!

Pepper Steak

Pepper Steak

It’s surprising that I have yet to share this recipe on the blog. We make this meal at least 3 times a month, if not more, because it’s The Beard’s favorite meal to eat and to prepare. Based on our work schedules he has the opportunity to make dinner least twice a week. I know that when he’s in charge Pepper Steak will make its way onto our table. I’m not complaining because it’s delicious and a good recipe to have when you need a quick dinner. It takes no time at all and can literally be made with everything you likely have on hand. Serve it on rice, or rice noodles(my favorite) and you have a complete meal.

You’ll need:

  • 12oz round beef cut into thin strips
  • 3tbsp and 4 tsp of low sodium soy sauce
  • 1 tbsp rice wine
  • 5 tsp vegetable oil
  • 3 tsp cornstarch
  • 1 medium onion cut into strips
  • 2 bell peppers cut into thin strips
  • crushed red pepper flakes
  • pepper to taste

In a bowl combine 4 tsp soy sauce, 1 tsp corn starch and 1 tbsp rice wine. Slice the meat into thin slices, almost as if you’re making meat for fajitas. Place into the bowl and set aside to marinade. Heat a wok or pan on high with 3 tsp vegetable oil and add your meat. Cook for a few minutes, turing the pieces over until they are browned. Remove the meat and add in your veggies with the remaining oil. While the peppers and onions cook down, combine the remaining soy sauce and cornstarch into a bowl. Once the peppers and onions have soften, add the meat back in with the soy sauce mixture. Let cook for a few minutes allowing the sauce to thicken.

When serving, sprinkle with pepper and crushed red pepper flakes to taste. Maybe even a little cilantro because that’s our favorite way to top it off.