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Sunday, May 25, 2014

Cooking with Banshee: Shrimp Fajitas

Mexican food is one of the easiest and most delicious food genres to make at home.  This is a super simple fajita recipe based on a concept published at AllRecipes.com.  I do the shrimp on the grill and the veggies on the stove, but you can do either ingredient on either cooking surface.

This recipe makes about ten fajitas.


mexican food
Shrimp Fajitas
Marinade Ingredients:
1/2 cup lime juice
2/3 cup of water
1/4 cup olive oil
2 Tbs minced garlic
1 Tbs soy sauce
2 tsp kosher salt
1 tsp liquid smoke
1 tsp cayenne pepper
1 tsp black pepper

Marinade Directions:
Whisk together all the ingredients.  Reserve 1/2 cup of marinade for cooking the vegetables in one bowl.  Keep the rest for marinating the shrimp.

Vegetable Ingredients:
1 green bell pepper
1 red bell pepper
2 yellow onions
1 Tbs olive oil
Poultry seasoning
1/2 cup fajita marinade

Vegetable Directions:
Slice red and green peppers and onions.  Heat olive oil in a skillet over medium-low heat.  Add the peppers to the skillet.  Sprinkle with poultry seasoning.  Cook for about five minutes, stirring occasionally.  Add the onions.  Sprinkle again with poultry seasoning.  Cook for an additional five minutes, stirring occasionally.  Turn heat up to medium-high.  Add 1/2 cup of marinade.  Cook until most of the liquid is cooked off.  Remove from heat and cover to keep warm.


Shrimp Ingredients:
3 1/2 cups fajita marinade
1 1/2 lbs medium shrimp, peeled and deveined

Shrimp Directions:
Place the shrimp in a ziplock bag.  Add the marinade.  Refrigerate for at least two hours (can be overnight).  Flip the bag periodically to keep the shrimp coated.  Place a grill pan on the grill and preheat to medium heat.  Cook shrimp for approximately seven minutes, flipping frequently, until the shrimp are firm and opaque.

Assembly directions:
Warm up fajita-sized tortillas.  Add the shrimp and vegetables and serve with your favorite toppings.  I make mine with finely shredded cheese, sour cream, guacamole and fresh salsa.  Wash these down with a delightful gold margarita.  Enjoy!

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