Fajita Shrimp Po’ Boy Sandwiches

This sandwich takes the pride and joy of Louisiana and slaps it in the face with one of the best tastes Mexico has ever offered.  It features sizzlin’ shrimp, fajita veggies, and crisp romaine lettuce all piled high onto a perfectly crisp French roll, then slathered with a smoky chipotle mayo sauce.  Ohh my…IMG_0184Oh my gosh! Oh my gosh! Oh my gosh! I am so stinkin’ excited to be back.  Like, I might be a little too excited.  Buckle your seatbelts, friends…it’s gonna get crazy!

I’m back.  I’ve got a new last name, new home, new job, and brand spankin’ new, fresh ideas for Karlie and Oats!  I got engaged at the end of March (which is why blogging was on a hiatus) and then married on July 11, 2015.  The wedding was far better than anything I could have ever dreamed and it was simply gorgeous.  Follow me on Instagram to see photos of our day!  I am now married to Joey.  He is attractive, hardworking, and dedicated and a man who is extremely kindhearted and keeps me rooted.  So far our new life is go, go, go; which I doubt will ever stop.  But, we are finally settled and I finally got a chance to shoot some photos of one of the yummy dinners I made this week.IMG_0177My husband has family in the South.  (We spent some time together in New Orleans before we got engaged) And he constantly craves Southern food and anything Cajun. Personally, I think that Cajun food is typically salty and a little overwhelming.  I usually crave Mexican food and could probably eat an unhealthy amount of it before making myself sick.  BUT, being the loving wife that I am, I decided to learn how to introduce Southern flavors and ideas into my cooking.  After just one month of marriage, I have already attempted, and I emphasize {attempted} a jambalaya recipe, thrown some Cajun flavors into random dishes, and now I’m trying out the Po’ Boy.

Notice, though, my Po’ Boy has Mexican flavors added to it.

…aaanndddd marriage is about compromise.

I think we are off to a good start, right?  IMG_0147Here we go!  So, sizzle up some peppers and onions, then season and cook the shrimp. Whip up the sauce, and then prepare those rolls to get loaded with fiesta fajita goodness!IMG_0156Layer these beauts with some sauce, stack on the peppers and onions, layer it with shrimp, top it off with lettuce, douse it in more sauce and cap it offffff! TADAAA! Devour!IMG_0176

Fajita Shrimp Po' Boy Sandwiches

  • Servings: Makes 4 sandwiches
  • Difficulty: You can handle it
  • Print

What you need:

  • 1/2 lb of frozen cooked shrimp, thawed
  • 2 or 3 bell peppers (I used yellow, red, and orange)
  • butter or oil
  • 1/2 large onion
  • romaine lettuce, chopped
  • 2 french bread rolls (baguette-type)
  • cumin
  • chili powder
  • garlic powder
  • salt and pepper
  • 2 tablespoons mayonnaise
  • 7 oz can of chipotle pepper in adobo sauce (or substitute BBQ sauce)

What to do:

  1. Heat butter/oil in a large skillet on stove set to medium-high.
  2. Slice bell peppers and onion into thin strips (fajita style) and add to heated skillet
  3. Cook until peppers are cooked through and onions are golden and translucent; move skillet from heat. Set aside.
  4. Place thawed, fully cooked shrimp onto paper towels and blot to remove excess water.
  5. Sprinkle shrimp liberally with cumin, chili powder, garlic powder, salt and pepper to season.
  6. Heat more butter/oil in smaller skillet on stove; add seasoned shrimp.
  7. Heat shrimp for 1-2 minutes, do not overcook. Set aside.
  8. In a small bowl, mix together mayonnaise and about 3 oz of chipotle in adobo to make sauce.
  9. Cut rolls in half and slice lengthwise to make 4 sandwiches.
  10. Load the bottom of the roll with sauce, peppers and onions, shrimp, and lettuce.
  11. Top sandwich with more sauce and put on the lid.
  12. Scarf it down and ENJOY!

IMG_0199

Advertisements

Shrimp Tacos with Cilantro Lime Sauce

These shrimp tacos are super simple and can be whipped up in a jiffy.  They’re fresh and light and they’ll make you wish you were sitting by the ocean with the sand between your toes.  IMG_7719-2 I am like, a taco addict.  I bet you I could eat a shrimp taco or fish taco every day for the rest of my life and not be tired of them.  They’re just SO good.  I think part of the reason why I like them so much is because I literally never heard of a shrimp taco until I moved to Colorado.  Dead serious.  No joke.  I didn’t even realize that people ate any fish other than catfish, and all I knew was that we ate it at the annual Rotary Fish Fry.  I am not even kidding!  I lived in a tiny town on the Mississippi River until I was 13.  It was Small Town, USA.  I knew Chevy trucks were better than Fords, ground deer meat was a great substitute for ground beef, and the bubbly drink that comes in a can was called “pop”.  Was I sheltered?  Naiive maybe?  Call it whatever you want to call it.  I guess I moved to Colorado and my eyes were opened.  But I’m proud to have Midwestern roots.  IMG_7704-2 I love how versatile tacos are.  If you change the spices and leave everything else the same, it’s a different taste!  If you switch out the shrimp for fish, again, it would taste a little different! Feel free to add or take out anything you want!  This recipe is great for quick lunches on the weekend, or weekday dinners when you are in a rush.  IMG_7725-2These tacos just so happen to be Gluten Free and Dairy Free as long as you follow the recipe!  IMG_7655-2

Shrimp Tacos with Cilantro Lime Sauce

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 to 1 1/2 lbs raw shrimp (frozen work just fine too)
  • 1/3 cup mayonnaise
  • 1 lime or 1 teaspoon of lime juice
  • 1 teaspoon soy sauce (I used lite soy sauce)
  • 1 teaspoon honey
  • small garlic clove or garlic powder
  • fresh chopped cilantro
  • cumin
  • chili powder
  • garlic powder
  • salt and pepper
  • oil for cooking
  • 6 corn tortillas
  • avocado, sliced
  • lettuce, or anything else you might want to put on your taco

What to do:

  1. First, we want to make the sauce.  In a small bowl, add the mayo, lime juice, soy sauce, honey, and garlic.  Combine well with a fork or whisk.  Then add chopped cilantro and stir all together.  Set sauce aside in refrigerator.
  2. Next, we cook the shrimp.  If your shrimp have tails, shells, veins, or anything like that, remove them.  Rinse the shrimp until they are clean, then blot them dry with a paper towel.  When they are dry, season them with garlic powder, cumin, chili powder, salt and pepper.
  3. Heat a tablespoon or two of oil in a pan on medium high heat.  Add shrimp to heated pan one at a time, making it so they are all in one layer.  Cook shrimp for a minute or two on each side until they change from clear to a pinkish white color.  After they’re done, transfer shrimp to a plate so they don’t overcook.
  4. After the shrimp are cooked, heat up your tortillas.  I’ve found the easiest way to do this is to dampen a paper towel and cover the tortillas with the damp paper towel before you microwave them.  Microwave tortillas for 30-45 seconds or until soft.
  5. Slice up some avocado and lettuce or any other ingredients you want to add to your taco.
  6. Assemble your tacos by adding 2 or 3 shrimp to each taco and loading it with lettuce and avocado and topping it off with the cilantro lime sauce.
  7. Eat and ENJOY!

Notes:**These shrimp tacos are gluten-free (GF) and dairy free (DF) as long as you use corn tortillas!  They are also fairly low in carbs, I would just count how many carbs are in your tortilla, and maybe switch out the honey for stevia or agave! These tacos are happy and healthy for just about everyone! 🙂IMG_7686-2