When I woke up this morning, to the wrath of my burning belly, I realized I may have been overzealous with chili flakes in last night’s spicy (old) shrimp tomato sauce. Retribution was painful, but to my delight, swift. I even got a spirt of energy, which got me through a more-rigourous-than-usual workout.
I was encouraged. But NOT encouraged enough to eat spicy shrimp tomato sauce as a stew/soup since I had used up all my zoodles. So, I decided to reconstitute it into some sort of a cajun shakshuka.
Shakshuka is one of my favourite go-tos. I usually use whatever cook up whatever vegetables I have in the fridge, meat, sauce and throw some eggs in there, and call it a meal. Today was no exception. This time I just added some cajun spice to the base and called it a new meal. Was it the BEST meal I’ve ever made? No. Not even close. It was strange. But I ate it. I mean, I DID spend $16.99 on that shrimp. It’s getting eaten.
While I had the cilantro out, I got started on dinner: sheet pan fajita. This came together pretty quickly. It mostly involved chopping and dousing in olive oil and fajita mix. I also made an avocado cream sauce with some lemon juice, olive oil, yogurt and an avocado that was on its last leg. Next time, I would add garlic. When I first started making sheetpan fajitas, Bill and I would make cute little lettuce-wrapped fajitas. Topping this over a chopped salad is far more efficient.
Before I sign off, an homage to the papaya I bought from my trip to Food Bazaar. Papayas get a bad rap. A lot of the time they can be a sweet, soggy mess which can turn people off. This one was JUST barely ripe, making it the perfect breakfast snack. Also, it photographs well. Isn’t that what blogs are all about?