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Shrimp Fajita Bowl


 This is oddly going to be my busiest fall ever. I will be teaching 2 classes at the local college, and private lessons seven days a week. I am still planning to take my own lessons and coaching, find time to ride horses, perform virtually, audition, and prepare for my DMA application. I am going to rely on fast and delicious dinners to get me through to the Thanksgiving break. 

This meal is stupid simple to make. I love shrimp as a protein because it cooks in literally no time at all, adapts so well to nearly any flavor profile, and I always seems to have some in my freezer. Pair that with my favorite and floral jasmine rice and we are off to the races. I chose to make this spicy; my new obsession seems to be cayenne pepper and taco seasoning, but this base would also work well with lemon and garlic, or teriyaki and ginger.

Nice to have a dinner that I can be eating 30 minutes after I start preparing it. After a long day at work when my brain is fried, I am sure I will appreciate simple but delicious meals like this one!


Ingredients:

8 ounces of shrimp

1 garlic clove, minced

1 teaspoon taco seasoning

shake of cayenne

1 medium onion, sliced

1 bell pepper, sliced

1/2 cup jasmine rice

1/4 cup sour cream

2 teaspoons lime juice

guacamole, for serving

salt

pepper

Olive oil


Method:

In a small saucepan, combine the rice, pinch of salt and 1 1/4 cups for water. Bring to a boil, reduce to a simmer and cover until the rice is tender and the water is absorbed, about 15 minutes. Fluff with a fork before serving.

In a small bowl, mix together the lime juice and sour cream. Season with salt and pepper.

In a medium bowl, toss together the shrimp, garlic, cayenne, taco seasoning, pinch of salt and pepper, and 2 teaspoons olive oil.

Heat 1 tablespoon olive oil in a medium skillet. Add the peppers and onions with a pinch of salt and pepper and cook until tender and browned in places, about 8 minutes. Stir in a 1/4 cup water and fish the veggies to one side of the pan. Add the shrimp and marinade and cook about 3 minutes, until the shrimp are completely pink.

Serve the shrimp and veggies on a bed of rice; garnish with lime cream and guacamole. Enjoy!

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