Sunday, February 1, 2009

Shrimp Fajitas

I decided that since I just made salsa and guacamole, we should have shrimp fajitas tonight. Glad I have shrimp in the freezer and lucky me they are already deveined. I loath deveining shrimp. This is really an easy but impressive meal to make. All of my brood really like fajitas too. Raine even chowed down on the shrimp tonight. Well that is "what's cookin" tonight on Beaty's Creek.

4 pounds of deveined, peeled shrimp
3 large yellow onions-peeled and quartered
5 bell peppers-seeded and cut into inch strips
1 cup oil
2 cups of water-for marinade
4 fajita seasoning packs(I know this is ready made but I really like the already made packs.)
2 pounds of sharp cheddar-shredded
Sour Cream
Flour tortillas

Place onions, peppers, and shrimp in a large bowl and mix seasoning packets with 1 cup of oil, I use canola, and 2 cups of water. Let marinade in the fridge for at least 4 hours or a little longer is fine. You will have to cook your fajitas in batches. Don't over crowd your pan. I use a caste iron fajita pan that is not real large so I must cook in smaller batches. I also use part of the marinade to cook my fajitas in. I really like the marinade with my fajitas but this is up to you. Cook your fajitas until the veggies are the tenderness you want and the shrimp is no longer transparent. This happens in about 10 minutes over medium high heat. Serve them with salsa, guacamole, cheese and sour cream. I need to make my own tortillas though. I think maybe that will be my new project, we will see.


Guacamole this time year is a perfect dip, meaning avocados are on sale this time of year and they are good! Did you know more avocados are sold the week prior to Super Bowl than any other time of year? Here is my recipe for guacamole, give it a try!

5 avocados-chopped
1/2 small white onion-chopped
1 garlic clove-minced
1 tomato-chopped and seeded
Juice from 1 lime
Salt to taste

I mix all of the ingredients together and then really stir it up. This way you still have chunky guacamole and not mush, don't like to eat green mush. The lime juice will help the avocado from turning but ours never last very long. Munch out with your favorite tortilla chips!