Spring Recipe #2: Shrimp Fajitas 

Ingredients

• 1 Bell Pepper, sliced
• 1 small Onion, sliced
• 2 handfuls Mushrooms, sliced

• Shrimp (around 24 for 2 people)
• 2 Tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Chili powder
• 1 tsp Basil
• 1 tsp each Salt and Pepper

• Avocado Dream Dressing (recipe here)
• 1 Lime, wedged
• Tortillas

Directions

1. Sauté veggies on med-high heat until softened, set aside
2. In a bowl mix shrimp, olive oil, garlic, chili powder, basil, salt and pepper. Sauté on med-high heat and stir until just cooked, set aside
3. Serve veggies and shrimp along side with limes, dressing and tortillas and let everyone build their own 🙂

Enjoy!

Your,
Natural Groove Gal

Advertisements

Chicken n’ Shrimp in Veggie Sauce (yes, hidden veggies!!) with Kale Pesto Rice

image

Ingredients:
2 Chicken Breasts
20 Shrimp (I used 1 frozen package)
200 g Pancetta, thinly sliced
1 cup Rice, cooked

For the Sauce:
4 -5 Tomatos, medium
3 Carrots, large
1 Onion, large
3-4 cloves Garlic
3 Tbsp Olive Oil
Salt & Pepper

For the Pesto:
Check out my blog Kale Walnut Pesto

image

Preperation:
For the Sauce:
1. Preheat oven to 400F.
2. Chop all ingredients roughly and place in a roasting dish.
3. Drizzle olive oil all over and toss ingredients well.
4. Roast for 20-30 min. Remove from oven and set aside to cool.
5. Blend in a food processor until desired texture.

For the Dish:
1. Defrost shrimp in cold water.
2. Meanwhile heat saucepan on medium-high heat. Add pancetta and cook until just crispy. Remove and set aside.
3. Cut chicken into desired pieces. Add to saucepan and cook chicken, stirring occasionally.
4. Add shrimp when chicken is almost cooked. Add veggie sauce and sitr to combine. About 3 minutes.
5. Take cooked rice and pesto. Mix until just combined.

image

image

Enjoy!!

Your,
Natural Groove Gal