The Foodie Groom and I are constantly working to make sure the Foodie Baby is exposed to a crazy-wide variety of foods while she is young. With work (and let’s face it, probably some luck), we hope to avoid The Picky Toddler horror stories we’ve read about and witnessed.
So far, we’ve been lucky. She eats everything. But the really neat thing is that at 14 months, she has been exposed to more foods than either of us had, even by college age.
It’s weird entertainment for us: What “crazy” thing can we feed her this week?! (This is what happens when you get married, have kids, and move to the ‘burbs. You’ve been warned!) “Exotic” fruits like kiwi and mango most certainly never graced the produce shelves in the little town in which I grew up.
The Foodie Baby? She gets a couple of opportunities a day to
throw each of those across the kitchen snack on each of those. Gyoza? Loves them! Prosciutto? Check. Sushi? Check. Indian food? The Foodie Baby and I actually had our first tastes of Indian food at the very same time!
Shrimp was one of those foods that took a little while for her to warm up to. I scraped her first tastes of shrimp off of the dining room floor. Now, I can’t keep her tray full enough.
We’re all very big fans of anything that we can wrap up in a tortilla. Wraps, quesadillas, tacos, and fajitas – and we had a longer than sane discussion over taco vs fajita 🙂 Far from the usual Tex-Mex which can get pretty heavy, we love lighter, brighter “fresh Mex” dishes. This dish pairs tomatillos – which make a wonderfully sweet salsa when roasted – and shrimp into cheesy shrimp fajitas. Adorned with mexican cheese and a squeeze of fresh lime juice, it’s perfect dinner-on-the-patio fare.
Tomatillo Shrimp Fajitas
If tomatillos are in season, make your own salsa: quarter 4 of them and place them in a small baking dish with a clove of garlic, a 1/4-inch thick sliced onion round, and a drizzle of olive oil. Roast at 425 until browned. Cool slightly and place in a blender with a small handful of cilantro and the juice of half a lime.
- 2 tsp canola oil
- 1 small red bell pepper, sliced
- 3 sliced onion rounds, 1/4-inch thick
- 1 lb shrimp, peeled and deveined uncooked shrimp, thawed if frozen
- 4 cloves garlic, minced
- 1/2 cup tomatillo salsa (or your favorite green salsa)
- Salt & Pepper
- 8 small tortillas
- 1 cup shredded Mexican cheese or Monterrey jack
- Small handful cilantro, chopped
- 1 lime, cut into 8 wedges
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion and bell pepper and cook for 2-3 minutes, flipping just as the vegetables begin to brown.
- Add shrimp and garlic and stir-fry 4-5 minutes or until shrimp are opaque.
- Add salsa and cook for 1 minute.
- Fill tortillas with shrimp mixture. Top with cheese, cilantro, and serve with lime wedges.
Yields: 4 Servings
Estimated time: 20 minutes
This post was sponsored by Sargento Cheese. Confections of a Foodie Bride has partnered with Sargento to share recipes highlighting their cheeses. I was compensated for the ingredients used and my time. As always, all opinions are expressed are mine.