Hello Hivers!
Friday is usually a meatless day for us, especially in this season of Lent, a tradition we have kept since childhood, thanks to Lola in Manila. There’s usually fish in the menu, but once in a while, we cook up some exotic recipes thanks to the influence of our mixed community here in California.
One of our favorite meatless and healthier recipes - very easy to prepare and flavorful - are the shrimp fajitas, where peeled shrimp is grilled or sauteed after marinating in a mix of the Mexican spices chili powder, cumin, and other seasonings, then mixed with sauteed onions and bell peppers and topped with a dollop of the avocado dip guacamole. It can be served wrapped in a tortilla or in combination with Mexican-style red rice.
Recipe for Shrimp Fajita
Ingredients:
1 lb large shrimp, peeled, deveined
(if using frozen shrimp, thaw first in running water in a colander)
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, thinly sliced
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp lemon juice
salt and ground pepper to taste
2 tbsp olive oil
Directions:
In a bowl, marinate the shrimp with a mix of lime juice and the spices not longer than 20 min. (do not leave too long in lime juice or the shrimp will cook).
In a pan, heat the olive oil and saute the onion.
Add the bell peppers and saute till tender; stir occasionally; season with salt and pepper
In a separate pan, add the oil and saute the shrimp for 2-3 min. (do not overcook the shrimp; it will be rubbery)
Add the sauteed bell peppers and mix thoroughly.
Serve as a wrap in flour tortilla and guacamole or with a red rice combo.
Recipe for Guacamole (Avocado Dip)
Ingredients:
3 avocados, ripe, pitted
1/4 cup cilantro (coriander), chopped
1/4 cup onion, chopped
1 lime, juiced
1/4 cup tomatoes, chopped
Directions:
In a bowl, mix and stir all ingredients.
Mash the avocados with a fork to make a chunky consistency; season with salt to taste.
Recipe for Mexican-style Red Rice
Ingredients:
2 cups white rice, long grain
4 tomatoes, coarsely chopped
1/2 onion, coarsely chopped
4 cloves garlic
2 tbsp Knorr chicken bouillon seasoning
3 tbsp olive oil
2 cups water
Directions:
In a skillet, heat the oil and toast the rice until golden brown
Blend and liquefy tomatoes, onions, garlic. Add to toasted rice and cook for 3 minutes
Add 2 cups water, chicken bouillon seasoning and bring to a boil; cover, reduce heat, and simmer for 30-40 min. Fluff the rice before serving.
Dinner is served! Let's eat! Buen provecho! Kain na!
