Dragoon2Love
New member
Do any of you know a good recipe for shrimp fajitas? Every recipe I find has a premix involved. I am one of those that likes to make things from complete scratch but I still need a recipe. Help?
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Does any one know
- Thread starter Dragoon2Love
- Start date
not a recipe, just how I do them---
Slice onions and three colored bell peppers, mince some garlic and jalepeno. Toss these with some olive oil until onions and peppers start to soften.
Throw shrimp in and stir and cook till they just change color, no more!!
Add chopped cilantro, a splash of lime juice and if you like a splash of tequila.
Salt to taste if desired, you could also add cumin and other seasonings if you like? You can also add tomatoes?
Serve with warmed flour tortillas and enjoy!
Nan
what is the premix??
Slice onions and three colored bell peppers, mince some garlic and jalepeno. Toss these with some olive oil until onions and peppers start to soften.
Throw shrimp in and stir and cook till they just change color, no more!!
Add chopped cilantro, a splash of lime juice and if you like a splash of tequila.
Salt to taste if desired, you could also add cumin and other seasonings if you like? You can also add tomatoes?
Serve with warmed flour tortillas and enjoy!
Nan
what is the premix??
Dragoon2Love
New member
Premix is that stuff that you buy in a pouch that has everything in it all except for the tacos and the beef. Basically it is an easy way out of cooking. I am not against anyone who uses them, there just not for me.
Mama Mangia
Super Moderator
2 Tbsp. olive oil
1 onion, halved, cut into thin strips
1 green bell pepper, cored, seeded, halved, cut into thin strips
1/2 tsp. each cumin, red pepper flakes
3 cloves garlic, minced
12 large shrimp, peeled, deveined, butterflied
1 tomato, seeded, sliced into thin strips
Juice of 1 lime
1 bunch cilantro, stems removed, chopped
4 flour tortillas, lightly toasted (see note)
1 avocado peeled, pitted and sliced
Sour cream, salsa
Heat oil in large skillet over medium heat, add onion, bell pepper. cumin and red pepper flakes. Cook until onions and pepper soften, about 4 minutes.
Add garlic to skillet, cook 1 minute. Add shrimp, tomato and lime juice, cook stirring constantly until shrimp are pink, about 3 minutes. Stir in cilantro. Spoon mixture into tortillas top with avocado slices. Serve with sour cream ans salsa to taste.
NOTE: Toast tortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.
1 pound medium shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lime juice, divided
1 garlic clove, pressed
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
1/4 teaspoon cumin
1/8 teaspoon chili powder
2 medium onions, sliced
2 bell peppers, seeded and sliced
3 tablespoons chopped cilantro, divided
8 whole wheat low carb tortillas
Salsa (optional)
Heat oven to 350 degrees F.
In a large bowl, combine shrimp, 1 tablespoon each oil and lime juice,
garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, cumin, and chili powder.
Stir to coat shrimp.
Heat remaining oil in a large nonstick skillet over medium-high heat and
cook onions until translucent, 5 minutes.
Add peppers, remaining salt and pepper, stirring frequently, 5 minutes more.
1 onion, halved, cut into thin strips
1 green bell pepper, cored, seeded, halved, cut into thin strips
1/2 tsp. each cumin, red pepper flakes
3 cloves garlic, minced
12 large shrimp, peeled, deveined, butterflied
1 tomato, seeded, sliced into thin strips
Juice of 1 lime
1 bunch cilantro, stems removed, chopped
4 flour tortillas, lightly toasted (see note)
1 avocado peeled, pitted and sliced
Sour cream, salsa
Heat oil in large skillet over medium heat, add onion, bell pepper. cumin and red pepper flakes. Cook until onions and pepper soften, about 4 minutes.
Add garlic to skillet, cook 1 minute. Add shrimp, tomato and lime juice, cook stirring constantly until shrimp are pink, about 3 minutes. Stir in cilantro. Spoon mixture into tortillas top with avocado slices. Serve with sour cream ans salsa to taste.
NOTE: Toast tortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.
1 pound medium shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lime juice, divided
1 garlic clove, pressed
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
1/4 teaspoon cumin
1/8 teaspoon chili powder
2 medium onions, sliced
2 bell peppers, seeded and sliced
3 tablespoons chopped cilantro, divided
8 whole wheat low carb tortillas
Salsa (optional)
Heat oven to 350 degrees F.
In a large bowl, combine shrimp, 1 tablespoon each oil and lime juice,
garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, cumin, and chili powder.
Stir to coat shrimp.
Heat remaining oil in a large nonstick skillet over medium-high heat and
cook onions until translucent, 5 minutes.
Add peppers, remaining salt and pepper, stirring frequently, 5 minutes more.