My Grandma is a faithful reader of CSA in the City, and each week when I talk to her, she lets me know which recipes looked good, and which did not. You see, Grandma is not a shrimp fan (she’s allergic, so you can’t blame her). The last few times I made a recipe with shrimp, Grandma made sure to tell me everything I posted that week looked good, except the shrimp. So with apologies to Grandma, here’s another shrimp recipe, this time with a Southwestern flair.
The shrimp marinate for a while in a mixture of lime juice, chipotle peppers and adobo sauce (buy one of the small cans at the store) and some garlic and cumin. I don’t have a grill, so I cooked them in a skillet on the stove. Then, I sliced this week’s red onion with some of last week’s green bell peppers. They got a quick toss in the leftover shrimp marinade and were sautéed until done.
Wrap them in a tortilla and eat them just like this, or top your fajitas with whatever you’d like: cheese, lettuce, salsa, etc. Spicy Shrimp Fajitas, adapted from Closet Cooking
1 pound shrimp, peeled and deveined
3 chipotle chilies in adobo, chopped
3 teaspoons adobo sauce
2 limes, juice and zest
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
salt and pepper to taste
1. Mix together all ingredients except shrimp.
2. Marinate the shrimp for at least 20 minutes.
3. Grill shrimp or cook on stovetop about 3 minutes each side, reserving marinade.
4. Toss sliced pepper and onions (about half of a large pepper and half of an onion) in remaining marinate and sauté until cooked, about 5 minutes.