Your Recipe, My Kitchen: Shrimp Fajitas

These fajitas almost didn't make it into this post.  I had been meaning to make them ever since I drooled over Jennifurla's post  on her blog Indigo's Sugar Spectrum back in April.  Then, when I finally did, it was a comedy of errors on my part.  First of all, I neglected to read the package of shrimp in full detail.  Yes, they were deveined.  No, they weren't shelled.  That little bit of information would have saved me quite a bit of frustration a few hours later if I had paid attention.  So not only did I learn that I should read shrimp packages very, very carefully, I learned that marinating shrimp in the shell is a little like salting an unpeeled egg.  Yeah.  Doesn't really work.

After mixing up the marinade and placing the impervious shrimp in the fridge for a few hours, I brought them out to cook them.  I place about twelve in a pan with oil, tossed them around, smiled as they turned pink and then looked at them.  I mean really looked at them.  Egads!  Shells!  How awful to bit into a fajita only to have to spit out the yucky parts.  Paaa-tooey!  It was nearing dinner time and what was I doing?  I was shelling the uncooked shrimp with marinade all over my hands.  

Luckily, it all ended up okay.  There was enough marinade in which to cook the shrimp.  I added caramelized onions to the cooked shrimp and served them in warmed tortillas.  I served the cilantro lime sauce on the side, but ended up opening up the fajita and pouring the sauce inside.   They were delicious.  I can only imagine how well they would taste if I had done everything right.   I am still working on that.

Shrimp Fajitas (adapted from Indigo Sugar Spectrum)

2 pound shrimp (carefully shelled as well as deveined)

1/4 cup chile flavored olive oil

3 Tbsp dried cilantro

4 cloves minced garlic

juice of 2 limes

1 tsp salt

1/2 tsp white pepper

Mix marinade and place shrimp in it.  Refrigerate 2 hours.  Cook in olive oil in a single layer over medium heat until the shrimp turns a lovely pink color.  Remove to a bowl and continue cooking the rest until all is done.  Pour the remaining marinade in with the last bit of shrimp to be cooked so you can use it in the tortillas.  Serve with sauted peppers and or caramelized onions and the following sauce.

Cilantro Lime Sauce (also adapted from Indigo's Sugar Spectrum)

2 cups sour cream

3 drops Tobasco sauce

juice of 1 lime

3 cloves minced garlic

1 1/2 Tbsp dried cilantro

Whirl all of the ingredients in a blender until smooth.

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