Tex Mex Shark And Shrimp Food

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TEX-MEX SHRIMP FAJITAS WITH PEPPERS AND ONIONS



Tex-Mex Shrimp Fajitas with Peppers and Onions image

These Tex-Mex fajitas are filled with zesty grilled shrimp and charred peppers and onions.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon olive oil
1 lime, juiced
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream

Steps:

  • For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the shrimp until cooked through, about 2 minutes per side.
  • Serve with the warm tortillas and toppings.

TEX-MEX SHRIMP AND NOODLES



Tex-Mex Shrimp and Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1/4 cup vegetable oil
1 pound large shrimp, peeled and deveined
2 teaspoons chili powder
Kosher salt
12 ounces fideo pasta or broken angel-hair pasta
1 white onion, thinly sliced
1 green bell pepper, thinly sliced lengthwise
1 15-ounce can diced tomatoes
Sour cream, pickled jalapenos and chopped fresh cilantro, for topping

Steps:

  • Heat 1 tablespoon vegetable oil in a Dutch oven or large wide pot over medium-high heat. Add the shrimp, 1 teaspoon chili powder and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes; transfer to a bowl.
  • Add the remaining 3 tablespoons vegetable oil and the pasta to the pot. Cook, stirring, until golden, 3 minutes; transfer to a separate bowl.
  • Reduce the heat to medium and add the onion, bell pepper, 1/2 teaspoon salt and 1 to 2 tablespoons water to the pot. Cook, stirring, until the vegetables soften, about 3 minutes.
  • Increase the heat to medium high; stir in 2 cups water, the tomatoes, toasted noodles and 1/2 teaspoon salt. Bring to a simmer, stirring to break up any clumps. Cover, reduce the heat to medium, and cook, stirring occasionally, until the noodles are tender and most of the water is absorbed, 10 to 12 minutes. Stir in the shrimp. Top each serving with sour cream, pickled jalapenos and cilantro.

Nutrition Facts : Calories 619 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 182 milligrams, Sodium 893 milligrams, Carbohydrate 72 grams, Fiber 5 grams, Protein 36 grams

TEX-MEX GRILLED SHRIMP AND SALSA



Tex-Mex Grilled Shrimp and Salsa image

Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 12

1 pound raw jumbo shrimp, peeled, tails left on
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
4 Roma tomatoes
½ large onion
½ head head garlic
1 jalapeno pepper
1 tablespoon lime juice
1 teaspoon salt
¼ cup chopped fresh cilantro

Steps:

  • Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
  • Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
  • Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
  • Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g

TEX MEX SHRIMP



Tex Mex Shrimp image

What a delightful way to enjoy shrimp with a Tex-Mex flavors, over savory Pearl Couscous and served with fresh green beans.

Provided by Carol White

Categories     Seafood

Time 15m

Number Of Ingredients 9

1/2 c onions, diced
1/2 c bell beppers ( red, yellow, green) diced
1 1/2 lb medium white shrimp (cleaned & deveined)
1 pkg tex-mex chili mix
1 c tomatoes, diced
2 Tbsp garlic, minced
1 juice of 1 lime
1/4 c fresh parsley, chopped
3 Tbsp olive oil

Steps:

  • 1. Rinse and drain shrimp, then pat dry; sprinkle Tex-Mex chili mix over shrimp and coat very well.
  • 2. Preheat large skillet on medium high, add olive oil, onions, bell peppers, and garlic, saute for about 2 minutes. Then add shrimp, tomatoes, parsley and cook 1 - 2 minutes until shrimp are opaque. (Do not let shrimp over cook.)
  • 3. Then add lime juice. Remove from heat and serve over rice, pasta, or couscous. Add a steam veggie for a balance meal. Enjoy!

TEX-MEX SHRIMP COCKTAIL



Tex-Mex Shrimp Cocktail image

Make and share this Tex-Mex Shrimp Cocktail recipe from Food.com.

Provided by ratherbeswimmin

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup hot red jalapeno jelly
1 tablespoon lime zest
1/4 cup fresh lime juice
1 lb peeled large cooked shrimp
1 cup diced mango
1/2 cup diced red bell pepper
1/4 cup chopped fresh cilantro
1 small avocado, diced
lime, slices
fresh fresh cilantro stem

Steps:

  • Whisk together the first 3 ingredients; pour into a large zip-lock freezer bag.
  • Add in shrimp and next 3 ingredients, turning to coat.
  • Seal and chill 4 hours, turning occasionally.
  • Add avocado; mix up.
  • Serve in chilled glasses, garnish with lime slices and cilantro sprigs.

Nutrition Facts : Calories 198.4, Fat 5.9, SaturatedFat 0.8, Cholesterol 159.4, Sodium 723.1, Carbohydrate 19.2, Fiber 2.9, Sugar 11.8, Protein 18.2

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