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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 tsp ground cumin
1 tsp garlic powder
1 tsp freshly ground black pepper
1 tsp kosher salt
1 tsp chili powder
1 tsp packed light brown sugar
1/4 tsp crumbled dried oregano
1/4 cup plus 2 tbsp extra-virgin olive oil
2 cloves garlic, peeled and smashed
1 1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained
1 large yellow onion, sliced through the stem end into thin wedges
2 medium fresh poblano chiles or bell peppers (4 to 6 oz total), cored, seeded, and sliced into thin strips
FOR SERVING:
Warmed flour tortillas
1/4 cup packed fresh cilantro leaves
1 lime, cut in wedges
Sour cream (optional)
In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregno. Put the 1/4 cup of olive oil in a medium bowl and stir in all but 1 tbsp of the spice mix. Add the garlic and shrimp; toss to coat. Set aside.
Heat a 12-inch saute pan over medium-high heat, and, when hot, add the remaining 2 tbsp olive oil. Add the sliced onion and saute until they are softened and fragrant and starting to brown, about 4 minutes.
Add the chiles or bell peppers and continue to saute for 3 minutes.
Add the remaining spice mixture and saute until the onion and chiles are tender but not mushy, another 2 minutes. Transfer to a bowl.
Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3 to 4 minutes. Add the sauteed vegetables; toss to combine and reheat. Transfer to a large serving platter.
Serve with the warmed flour tortillas, cilantro, lime wedges for squeezing, and sour cream, if using. Serves 4
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SAVORY SHRIMP FAJITAS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 tsp ground cumin
1 tsp garlic powder
1 tsp freshly ground black pepper
1 tsp kosher salt
1 tsp chili powder
1 tsp packed light brown sugar
1/4 tsp crumbled dried oregano
1/4 cup plus 2 tbsp extra-virgin olive oil
2 cloves garlic, peeled and smashed
1 1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained
1 large yellow onion, sliced through the stem end into thin wedges
2 medium fresh poblano chiles or bell peppers (4 to 6 oz total), cored, seeded, and sliced into thin strips
FOR SERVING:
Warmed flour tortillas
1/4 cup packed fresh cilantro leaves
1 lime, cut in wedges
Sour cream (optional)
In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregno. Put the 1/4 cup of olive oil in a medium bowl and stir in all but 1 tbsp of the spice mix. Add the garlic and shrimp; toss to coat. Set aside.
Heat a 12-inch saute pan over medium-high heat, and, when hot, add the remaining 2 tbsp olive oil. Add the sliced onion and saute until they are softened and fragrant and starting to brown, about 4 minutes.
Add the chiles or bell peppers and continue to saute for 3 minutes.
Add the remaining spice mixture and saute until the onion and chiles are tender but not mushy, another 2 minutes. Transfer to a bowl.
Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3 to 4 minutes. Add the sauteed vegetables; toss to combine and reheat. Transfer to a large serving platter.
Serve with the warmed flour tortillas, cilantro, lime wedges for squeezing, and sour cream, if using. 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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