Quick and Easy Shrimp Fajita
by Dawn T in Rouxbe RecipesThis fajita recipe starts with lime-chipotle shrimp, which are then mixed with sautéed onions and corn and served with fresh avocado and corn tortillas.
This fajita recipe starts with lime-chipotle shrimp, which are then mixed with sautéed onions and corn and served with fresh avocado and corn tortillas.
*Note: Either prawns or shrimp can be used. In fact, the two are often called either, it often just depends where and in which country you are buying them in.
Clean the prawns by peeling and deveining them. Place them into a medium bowl and then add the olive oil and the juice from the lime.
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.
Fold 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 and then 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 and lime juice...adding more if needed. Set aside for later.
To prepare your mise en place, first 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 on over the open flame. And then keep them warm while you cook the dish.
Set all of the 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 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 salt and 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.
To finish the dish, 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. Then spread a bit of avocado onto each tortilla, along with a scoop of the prawn and corn mix.
Top with a few sprigs of fresh cilantro and squeeze of 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 just like the prawns and then cook the meat just as you would the prawns.
This fajita recipe was inspired by a recent issue of Fine Cooking magazine.
