Quick and Easy Shrimp Fajitaby Dawn T in Rouxbe Recipes
Corn tortillas stuffed with lime-chipotle shrimp, sautéed onions, fresh avocado and corn.
- Serves: 4
- Active Time: 20 mins
- Total Time: 30 mins
- Comments: 10
- Views: 11791
- Success 96%
Clean the prawns by peeling and deveining them. Place them into a medium bowl with the olive oil and the lime juice.
Next, add the chipotle puree to the prawns (**use the canned chipotle in adobo sauce and puree the peppers and the sauce together), along with the chili powder and seasoning. Toss everything together. If you have the time, cover and let the prawns marinate in the refrigerator for about an hour.
Carefully pit and dice the avocado into large pieces. Place into a medium bowl. Using a fork, mash the avocado and then add the lime juice and salt. Mix to combine and then taste for seasoning> add more lime juice, or salt if needed. Set aside for later.
Next, peel and émincé the onion and then mince the garlic. For the tortillas, you can either wrap them in a clean kitchen towel and warm them in the microwave just before you are ready to serve them; or, if you have a gas stove, you can grill them over the open flame. Keep them warm while you cook the dish.
Set all of your mise en place aside while you cook the prawns.
To cook the prawns, heat a large fry pan over medium-high heat. Pour a thin coating of oil into the pan and as soon as it just starts to smoke, add the prawns and sauté for about 1 minute. Flip and cook for about another minute, just until the prawns turn a bright pink color.
Transfer the prawns to a plate, while you cook the onions.
Add a bit more oil to the pan and then add the onions and a pinch of salt. Cook over medium heat. Stir occasionally and let cook until the onions start to soften and turn a nice golden color, about 5 to 7 minutes.
Once the onions have cooked, add the garlic and cook for about 30 seconds. Next, add the corn and the reserved prawns to the pan and cook for another 2 or 3 minutes, to heat everything through.
Taste for seasoning. If you like, you can also add a few tablespoons of minced, fresh cilantro at the end.
To assemble the fajitas, be sure the tortillas are warm. Spread a bit of avocado onto each tortilla, along with a scoop of the prawn and corn mixture. Top with a few sprigs of fresh cilantro and a squeeze of fresh lime, if desired.
This dish is also great served family style. Place everything onto the table and let everyone make their own.
These fajitas would also be great with chicken, pork or beef. Simply cut the meat up into small pieces, marinate and then cook the meat just as you would the prawns.
This fajita recipe was inspired by a recent issue of Fine Cooking magazine.