This weekend marked the official start to Summer Break 2014. Since this was the first time my roommate and I were staying in Nashville for the summer, she said that we had to do something big to signify the transition to summer. Well, she will be gallivanting around Europe for the next month, but I think I did a pretty decent job of celebrating right here in Nashville!
After finals ended on Thursday, I went out for drinks with a few friends at the Music City Tippler. Not quite on par with Patterson House but I certainly enjoyed my drinks. I was shocked to see Jell-O shots on the menu at such a classy bar but these definitely were not your run of the mill red, orange, yellow, green ones at college parties. I’d have to say my favorite was their special Jell-O shot of the day, which was Hibiscus Cosmo flavored. We continued the night exploring some fun new bars (even spotted some of the cast of Nashville, including Chris Carmack…swoon).
Sunday, Saint Anejo had a margarita festival, which was such a blast! It was a huge street party on the M Street restaurant block in the gulch. They had a photo area, live music, Mexican street food, and tequila tasting. The food and drink highlights were the crab guacamole and the Milagro Añejo tequila from the tasting. I swear the shot did not burn at all it was incredible. Apparently it’s because it’s been aged in oak barrels for 18 months. I had never heard about aging tequila before so it was a nice lesson for my newly 21 year old self.
For actual Cinco de Mayo, a friend of mine came over and we made shrimp and veggie fajitas that were out of this world. After having the best veggie fajitas of my life at Rosepepper Cantina last month, I was determined to perfect my own, and the recipe is below. We used shrimp, portobello mushrooms, shallots, peppers, black beans and tomatoes, but you easily substitute your favorite proteins and veggies.
Shrimp and Veggie Fajitas
TJ Frozen Wild Argentinean Shrimp (my absolute favorite!)
Assorted sliced veggies: portobello mushrooms, mixed bell peppers, onions/shallots, tomatoes
1 cup black beans
Cilantro Lime Cauliflower Rice (see recipe below)
Assorted spices: Medium Chili Powder (from Savory Spice in Franklin, but can be substituted for cayenne pepper, paprika, and Mexican oregano), cumin, and cilantro
1-2 tbsp lime juice
TJ Reduced Carb Whole Wheat Tortillas
Optional: guacamole and salsa for topping
1. Defrost shrimp by soaking in cold water for about 10 minutes.
2. Meanwhile, heat veggies on a skillet with cooking spray and spices on medium heat until soft and translucent.
3. Combine defrosted shrimp, cilantro, lime juice, and cayenne pepper or chili powder in a small bowl.
4. Transfer to a separate skillet and cook until pink.
5. Add cooked shrimp and black beans to the veggie skillet. Stir and add additional spices and lime juice if necessary.
6. Heat tortillas on a small skillet with cooking spray on each side for about 30 seconds to a minute.
7. Serve with cauliflower rice, guacamole, and salsa.
Cilantro Lime Cauliflower Rice
2-3 cups of cauliflower florets
2-4 tbsp lime juice
1-2 tbsp fresh cilantro
1. Pulse the florets 1 cup at a time on a low setting in a food processor (I used Variable 4 on my Vitamix) or alternatively I’ve heard that you grate them with a cheese grater.
2. Add the cauliflower “rice” to a pan with lime juice and cilantro
3. Cook for 5-10 minutes on medium/medium-high heat
**This works as a great substitute for rice anywhere and you can make a ton of variations. So far I’ve substituted olive oil and rosemary for a more traditional, savory rice, and used sesame oil, coconut aminos (or soy sauce), and ginger for the base of an Asian “fried” rice. Please let me know if you use it another fun way!