Tuesday, March 22, 2011

Diablo Shrimp Fajitas...

It's been a little while since last I posted.  And it's not that I haven't been cooking.  I just haven't been...  well...  blogging.  But last night was such a gorgeous night that I had to fire up the grill, and I came up with a pretty simple and easy recipe.  Unfortunately, I didn't have the presence of mind to snap any pictures, but oh well.  Diablo Shrimp Fajitas:

1 lb Shrimp, deveined and deshelled (yes, I said DEshelled)
8 oz butter
1 shallot, minced
5 cloves garlic, minced
3 bell peppers, cut into large squares
1 red onion, also cut into large squares
8 oz baby bella mushrooms, quartered
Chili sauce (see note on chili sauce below)
Red pepper flakes
Peanut oil
Whole wheat tortillas
Bamboo skewers
Whatever else you like on fajitas (sour cream, guacamole, salsa, cilantro, lime...  etc.)

If your going to use bamboo skewers make sure you soak them in water for about 30 minutes before you use them.  This will prevent them from burning on the grill. Ok, fire up that grill.  In the meantime...

Put all of your cut mushrooms into a bowl and coat them liberally with peanut oil and salt.  Skewer the mushrooms separate from the bell peppers and onions as their cook times will be different.  When your coals are ready, toss the mushroom skewers and the bell pepper and onion skewers on the grill.  Flip them every 6 or 7 minutes.  The mushrooms are done when they've shrunk a little bit and turned a dark golden brown.  The bell pepper is done when they're soft with black marks.  In the meantime...

Melt the butter in a saute pan.  When it's nice and hot throw in your garlic and shallot.  Cook them on medium until the garlic has softened and turned a light brown.  This will make your house smell awesome.  I added about 2 tablespoons of chili sauce and about 1/2 tablespoon of pepper flakes, but that's really up to you based on how hot you like things.  I tend to like it a little hot.

Toss the sauce over your shrimp and let them marinate for about 5 to 6 minutes before throwing them on the grill.  The shrimp are done when they turn pink.  Don't overcook them!  Assemble your fajitas and enjoy!!!

*Note on chili sauce:  My favorite chili sauce is Sriracha sauce, which in Vietnamese means burning hot miasma of death (not really).  I use it like ketchup.  I put it on everything.  This is what it looks like:

Luckily, I'm able to find this in my Kroger's international isle.  If you have a chili sauce that you like and are more comfortable with that's the one you should use, but Sriracha is what was used for this recipe.