Hola, from the land of the living!
It’s been radio silence on my end lately, and for that I apologize. I’ve been busy with work, and most importantly–I TOOK A VACATION! A mini-vacation, but hey, it still counts.
Rob and I hit the road and snuck to the Land of Enchantment for a few days last week. New Mexico is one of my favorite places in the US, and it’s just an 8 hour jog from OKC. Plus, I-40 runs right to it, so it’s literally a straight shot. We booked an AirBNB in Albuquerque and managed to go north to check out Santa Fe for one day, too.
I ate ALL the good foods. Keto took a break for a few days so I could stuff my face with plenty of breakfast burritos and enchiladas. I got the classic New Mexican foods: carne adovada breakfast burritos, cheese enchiladas Christmas-style (with red and green chile), and huevo rancheros with green chile. I had some of the best queso I’ve ever tasted at El Pinto…
…and sipped on a chocolate elixir at Kakawa Chocolate House in Santa Fe.
We also grabbed a big bag of whole dried chiles, green chile powder, and green chile beef jerky to boot. Needless to say, I’ve been battling a raging case of heartburn for the last week.
Now it’s back to reality, back to the keto diet, and back to the grind. This recipe is one that I made before my mini-vacation, but I’ve been cooking up a storm today to get everything back on track.
I’ll leave you with this super simple salad to get you through the week. Not only is it a breeze to make, it’s something different. Chicken caesar salads are par for the course, but cajun shrimp?? That’s a flavor combo that will blow your mind. I munched on this for lunch the week before we left for New Mexico and was feeling completely satisfied.
Cajun Shrimp Caesar Salad
Zesty Cajun-spiced shrimp on top of a classic Caesar salad with cucumbers and almonds for crunch.
- 1 lb. shrimp, peeled and deveined
- 1 TBS. olive oil
- 1 TBS. Cajun seasoning
- 1 (9 oz.) bag chopped romaine
- 1 cucumber, diced
- 1/2 cup sliced almonds
- Zest of 1/2 a lemon
- 1/2 cup prepared Caesar salad dressing, plus more if needed
- 1/4 cup shaved Parmesan cheese
- Toss shrimp in Cajun seasoning. Heat oil in a large skillet over medium heat. Add shrimp and cook until pink, about 3-4 minutes. Let cool.
- Make the salad: toss romaine with Caesar dressing. Add cucumber, almonds, and Parmesan and toss. Top with shrimp and lemon zest and serve.
Toss shrimp in Cajun seasoning. Heat oil in a large skillet over medium heat. Add shrimp and cook until pink, about 3-4 minutes. Let cool.
Make the salad: toss romaine with Caesar dressing. Add cucumber, almonds, and Parmesan and toss.
Top with shrimp and lemon zest and serve.