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Prep Time: Cook Time: Total Time:
Smoked Shrimp 'Fajitas'
Grill or broil shrimp if you don't have a smoker.
Vegetables:
1 tablespoon roasted pepper oil or extra virgin olive oil
1 tablespoon minced garlic
1 cup thinly sliced onion
3/4 cup thinly sliced red bell pepper
3/4 cup thinly sliced green or yellow bell pepper
1 cup drained, canned diced tomatoes
1 tablespoon fresh lime juice
salt, freshly ground black pepper
Spice Rub:
3/4 teaspoon ancho chile powder
1/2 teaspoon paprika
1/4 teaspoon Mexican oregano
1/4 teaspoon fructose
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground white or black pepper
1 pound extra-large shrimp, peeled and deveined
1 to 2 heads Boston lettuce, leaves separated
4 ounces cheddar cheese
To prepare Vegetables, heat oil in nonstick skillet over medium heat. Add garlic, onion, peppers and tomatoes and saute until
vegetables are tender and most of liquid has evaporated. Stir in lime juice, salt and pepper to taste, and set aside, may be made 1 day ahead and refrigerated. Bring to room temperature or reheat in microwave before serving.
To prepare Spice Rub, combine chile powder, paprika, oregano, fructose, salt and pepper in small bowl and blend well with fork.
Apply rub lightly to shrimp.
Prepare stovetop smoker following manufacturer's directions using apple or corn-cob smoking chips. Arrange shrimp on rack and half-closed lid. Smoke shrimp over medium or medium-high heat (close lid after first wisps of smoke appear) 10 to 15 minutes until opaque, smoking times vary widely. (Or heat grill or broiler and cook shrimp until opaque and edges are browned, 5 to 10 minutes.) Do not overcook.
To serve, divide shrimp, vegetables, lettuce leaves and cheese among 4 plates. Place 1 shrimp in a lettuce leaf, top with vegetables
and cheese, roll and eat.
Serves 4.
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Smoked Shrimp 'Fajitas'
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Category: Recipes
Prep Time: Cook Time: Total Time:
Smoked Shrimp 'Fajitas'
Grill or broil shrimp if you don't have a smoker.
Vegetables:
1 tablespoon roasted pepper oil or extra virgin olive oil
1 tablespoon minced garlic
1 cup thinly sliced onion
3/4 cup thinly sliced red bell pepper
3/4 cup thinly sliced green or yellow bell pepper
1 cup drained, canned diced tomatoes
1 tablespoon fresh lime juice
salt, freshly ground black pepper
Spice Rub:
3/4 teaspoon ancho chile powder
1/2 teaspoon paprika
1/4 teaspoon Mexican oregano
1/4 teaspoon fructose
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground white or black pepper
1 pound extra-large shrimp, peeled and deveined
1 to 2 heads Boston lettuce, leaves separated
4 ounces cheddar cheese
To prepare Vegetables, heat oil in nonstick skillet over medium heat. Add garlic, onion, peppers and tomatoes and saute until
vegetables are tender and most of liquid has evaporated. Stir in lime juice, salt and pepper to taste, and set aside, may be made 1 day ahead and refrigerated. Bring to room temperature or reheat in microwave before serving.
To prepare Spice Rub, combine chile powder, paprika, oregano, fructose, salt and pepper in small bowl and blend well with fork.
Apply rub lightly to shrimp.
Prepare stovetop smoker following manufacturer's directions using apple or corn-cob smoking chips. Arrange shrimp on rack and half-closed lid. Smoke shrimp over medium or medium-high heat (close lid after first wisps of smoke appear) 10 to 15 minutes until opaque, smoking times vary widely. (Or heat grill or broiler and cook shrimp until opaque and edges are browned, 5 to 10 minutes.) Do not overcook.
To serve, divide shrimp, vegetables, lettuce leaves and cheese among 4 plates. Place 1 shrimp in a lettuce leaf, top with vegetables
and cheese, roll and eat.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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