I had 2 pounds of shrimp accidentally thaw out, and had to come up with a quick meal to use them up. Figuring that's it's getting close to Cinco de Mayo, I'd better start making some new dishes for my next flyer.
I've also gotten to the point where I've been cooking for the heat tolerances of my guests, and not cooking for my own, and decided to please myself on the heat level of this one.
There were three people over for dinner the night that I served this, 2 neighbors, and a buddy. About the level of heat: 1 loved it, one's eyes were tearing, but he liked it just the same, the 3rd had a problem in that he doesn't do much heat, and he made the mistake of eating the salad prior to eating the fajita. Although, he said, he liked it, I could tell that it was just a little beyond his tolerance for heat.
That being said, we all had a good time, with plenty of Sam Adams to wash it all down.
- 2 Pounds Shrimp, heads off, 21 - 30 count
- 2 Tablespoons Dark Brown Sugar
- 3 Tablespoons Butt Kickin' Blacken, Southwest Blend
- 1/2 Teaspoon Coarse Kosher Salt
- Vegetable Oil, for frying
- 1 Large Red Bell Pepper
- 1 Large Green Bell Pepper
- 1 Large Onion
- 4 Large Habanero Chiles
- 4 Large Jalapeno Chile Peppers
- 2 Tablespoons Butt Kickin' Blacken, Southwest Blend
- Vegetable Oil, for frying
- 4 Medium Tomatoes
- 1/2 Head Lettuce
- 1 Pound Extra Sharp Cheddar Cheese
- 8 8" Flour Tortillas
- Lime, Sour Cream
1. Peel, de-vein, and rinse the shrimp.
Mix the ingredients for the "Rub" and coat the shrimp.
2. Start off with about 1 tablespoon of oil in a Teflon pan. Cook the shrimp over high heat being sure that you don't crowd the pan. I ended up cooking them in 3 batches. Cook the shrimp 2 - 3 minutes per side, just until they turn pink, adding a little more oil as needed. Don't over cook the shrimp or they'll be tough.
The way to tell when it's time to flip the shrimp is by looking at the thin section of the tail end. Being thinner, it cooks faster. When you see about 1/2" of this part turn pink, it means that the thicker portion is 1/2 cooked.
3. Slice the peppers and onion into strips about 1/4" x 1 1/2". Set them into the same pan with another tablespoon of oil, and about a tablespoon of water. Turn the heat to medium high, add the blacken, and cook them just until they just begin to soften. They'll finish cooking later.
You can prep these things, up to this point, up to a day ahead of when you plan to serve this meal. It'll keep fine in the refrigerator.
4. When your ready to plate:
Make up the Lime Sour Cream, and set it aside.
Heat the vegetables in a Teflon pan, then add the shrimp, cover and cook about 5 minutes over a medium heat.
5. Grate the Cheese on the coarse blade of a grater. Chop the lettuce and the tomatoes, and place them in bowls.
6. Place another Frying pan on the stove, and turn the heat to low. Set a tortilla in the pan, and flip it after 1 minutes. You're just warming it up to soften it for rolling.
7. Set the warm tortilla on a cutting board, and place another into the pan. Place some of the shrimp mixture into the center of the tortilla.
8. Add some cheese, lettuce, and chopped tomatoes. Putting the cheese directly onto the meat will help it melt.
For a good picture of rolling the fajita be sure to check out my Jerked Chicken Fajita Recipe. There's a good picture there that should help you out.
9. Serve this fajita along with a little more lettuce, tomatoes, and the lime sour cream. This is quite spicy, and the side of the salad will help cool things off.
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I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
Just send me a note:
- Whether or not you like this recipe and why.
- How you'd like to see it different.
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