All In One Prawn Fajitas Food

PRAWN FAJITAS WITH AVOCADO CREAM

Steps:

• Mix half the lime juice, half the chilli, half the garlic and half the coriander with some seasoning in a shallow dish. Add the prawns and mix to coat them all. Leave to marinate while you prepare the avocado.
• Roughly chop the avocado and pop it in a small food processor with the remaining lime juice, chilli, garlic, the soured cream and some seasoning. Whiz until smooth, then stir in the remaining coriander. (You could also use a stick blender for this.)
• Heat the oil in a frying pan and cook the pepper for a few mins, until starting to soften. Add the prawns and fry, in a single layer, for 1-2 mins each side - you will know they are cooked when they turn pink and feel firm to the touch. Serve in warm tortillas with salad leaves, if you like, alongside the avocado cream, soured cream and some lime wedges.

GRILLED SHRIMP-PINEAPPLE FAJITAS

Steps:

• Halve the avocado and scoop into a food processor. Add the sour cream, chopped jalapeno, 1/2 cup cilantro and 2 teaspoons lime juice; process until smooth. Season with salt and pepper.
• Heat a grill to medium high and oil the grates. Toss the shrimp with 2 tablespoons vegetable oil, 2 teaspoons fajita seasoning, the remaining 2 teaspoons lime juice, a big pinch of salt and a few grinds of pepper in a large bowl. Thread the shrimp onto skewers, leaving a little space between each shrimp. Toss the bell peppers, pineapple and whole jalapeno with the remaining 2 tablespoons vegetable oil, 1/2 teaspoon fajita seasoning, 2 pinches of salt and a few grinds of pepper in another large bowl.
• Grill the shrimp until cooked through, 2 to 3 minutes per side; transfer to a large bowl. Grill the pineapple and tortillas until well-marked, 1 to 2 minutes per side. Transfer to a cutting board.
• Place the bell peppers and whole jalapeno in a grill basket and grill, flipping, until charred, 5 to 6 minutes. Chop the pineapple and add to the shrimp. Thinly slice the jalapeno (remove the seeds for less heat). Add to the shrimp along with the bell peppers and remaining 1/2 cup cilantro; season with salt if needed and toss.
• Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges.

SHRIMP FAJITAS

Steps:

• Preheat a grill to medium-high heat.
• In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.
• Use a pastry brush to coat both sides of the peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the shrimp dry with a paper towel, then brush with the remaining olive oil and season with the remaining spice mixture.
• Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove to a cutting board. Add the shrimp to the grill and cook just until they turn pink and begin to curl, about 2 minutes per side. Coarsely chop the vegetables and shrimp.
• Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges.

SHRIMP FAJITAS WITH MUSHROOMS AND CORN

Steps:

• Mix the paprika, brown sugar, chili powder and 1 teaspoon each cumin and salt in a small bowl.
• Put the shrimp in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the shrimp. Refrigerate 30 minutes to 2 hours.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes. Add the corn, poblano, butter and the remaining 1/2 teaspoon cumin; season with salt. Cook, stirring occasionally, until the vegetables are lightly browned, about 3 minutes. Add the scallions and the juice of the remaining lime. Remove from the heat and cover to keep warm.
• Preheat a grill to medium high and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side.
• Warm the tortillas as the label directs. Serve the shrimp on the tortillas with the mushroom mixture; top with cheese. Serve with lime wedges.

SHEET PAN SHRIMP FAJITAS

Steps:

• Preheat the oven to 450 degrees F.
• On a large rimmed baking sheet, combine the bell peppers, red onions and sliced jalapeño. Sprinkle with 1/4 cup of the oil, 2 teaspoons of the chili powder and 1 1/2 teaspoons of the cumin. Season generously with salt and pepper and toss well, then spread in an even layer. Roast the vegetables until slightly softened and beginning to brown, about 8 minutes.
• Meanwhile, in a food processor, combine the tomatoes, yellow onion, 2 tablespoons of the lemon juice, the coarsely chopped jalapeño, 1 teaspoon of the chili powder and 1 teaspoon of the cumin and process until nearly smooth. Add 1/2 cup of the cilantro and pulse until very finely chopped. Season the salsa with salt and pepper, then transfer to a serving bowl.
• Remove the vegetables from the oven. Turn the oven to broil and position a rack 6 to 8 inches from the heat source.
• Combine the shrimp with the remaining 2 tablespoons oil, 1 teaspoon chili powder and 1/2 teaspoon cumin in a medium bowl. Season generously with salt and pepper and toss well. Scatter the shrimp over the vegetables and broil until the shrimp are just cooked through, 4 to 5 minutes.
• Sprinkle the vegetables and shrimp with the remaining 2 tablespoons lemon juice and 1/2 cup cilantro. Serve with warm corn tortillas and the salsa.