The shrimp will be tender and flavorful with hints of citrus. The vegetables will be tender crisp with the subtle flavor of Mexican seasonings. The pico de gallo will give that added sweetness from the tomatoes and the guacamole will add the just the right cooling affect.
Sunday, July 1, 2012
Shrimp Fajitas - Thanks to Goya Brand
I love shrimp. I love Mexican food. So combining the two seemed like a great idea. I stock my pantry with Mexican spices like cumin and also spice blends like those created by Goya – adobo and sazon along with marinades and chipotle in adobo. Then I can go to my pantry, grab what I need and create a flavorful dish with what’s on hand. In this post like most of my others I’ll give you recipes inside recipes. Fajitas are made from components so this recipe is loaded with bonus recipes!
Fajitas are traditionally made from beef or chicken but I had shrimp on hand, actually shrimp skewers. So I took off the tails and removed them from the skewers. Then I marinated them briefly in Mojo Croillo (I also used Goya brand) which is a marinade of citrus juices, garlic and spices. You only need to marinate the shrimp for about 20 minutes, any longer and the shrimp will begin to cook in the citrus.
I was able to get frozen onions and red pepper strips on sale so I thought once those were cooked up and seasoned they would a great component for the fajitas. I seasoned them with some fresh chopped garlic, adobo and sazon. They became a gorgeous color!
Once the shrimp marinated I cooked them until just firm and pink. Don’t overcook them or they will be chewy.
For a garnish and for added flavor I whipped up some chipotle mayo. So easy. In a food processor I put in about a cup of mayo and one chipotle pepper with a little bit of the adobo sauce. Whirl it together and that’s it! It gives it a little spice and creaminess to the fajita.
I used my grill pan to warm up the tortillas and then it was time to build the fajitas.
As promised here’s the recipes
Shrimp Fajita filling
1 ½ pounds of shrimp, peeled and deveined
¼ cup Mojo Croillo (I use Goya brand but if you can’t find it you can use garlic, lime juice and whatever Mexican seasonings you like)
Add the shrimp to the marinade and let them marinate for about 20 minutes, covered in the fridge. After 20 minutes, heat a pan with 1 – 2 tablespoons of olive oil. When hot cook the shrimp (be sure not to add the marinade in the pan with the shrimp) for just a minute or two until they are firm and pink.
Onion and Pepper topping for fajitas
1 large onion chopped
1 red pepper
1 green pepper
Or 1 package of frozen onion/pepper blend
Adobo seasoning powder
1 Sazon packet
While the shrimp marinate you can prepare the onions and peppers. I used a frozen blend but you can use fresh. Slice the onion and peppers. Add to a hot pan with about 2 tablespoons of olive oil. When the vegetables are tender season them with the adobo and sazon packet. Set aside.
For garnish I do like to add pico de gallo or guacamole but one of my family’s favorites is Chipotle Mayo, flavorful and simple.
Chipotle in adobo
1 cup mayo, light or full fat
In the bowl of a food processor or mini chopper add 1 cup of mayo and 1 chipotle pepper along with a little of the adobo sauce. These are very hot so be careful and use a small pepper at first. You can taste and add to it. Season with a little salt and pepper and if you like – a squeeze of lime. Make extra because it is very versatile, you can add it to scrambled eggs or use it for sandwich spread.
Now it’s time to build the fajitas.
Warm a tortilla on a grill pan. Add some of the shrimp and vegetables. Now you can top it the way you like – chipotle mayo, pico de gallo, guacamole. It’s up to you.
Goya makes a variety of seasonings, sauces, and other Mexican products that will lend that special extra flavor to almost anything you make. Go into the international foods aisle in your local grocery store and see all that is available. Buy something new and experiment with different flavors and cuisines. You never know what you might come up with!
Posted by Kim B at 12:06 PM