502 FOOD: Shrimp Fajitas

This recipe is based on one from Fine Cooking. I make it often; it is a summer standard for us. It is really delicious, especially if you can get your hands on some wild caught pink Gulf shrimp. It is different from a “traditional” fajita recipe as the ingredients are not charred. Nevertheless, it is delicious. I have made some minor changes from the original recipe.

Notes:

I have used larger shrimp to reduce the peeling and deveining step, just cut them in half.
I prefer to slice the onion first in half pole to pole, trim ends and remove skin, then slice pole to pole. When sliced this way, the onion keeps its shape and does not get stringy.
I use chipotle paste in a tube, available at Fresh Market and Sur La Table.
I have also used flour tortillas, both are good.

Ingredients:

1 pound shrimp (26-30 per pound), shelled and deveined
4 T. olive oil
1 t. chili powder
Kosher salt and pepper
1 large yellow onion, thinly sliced
1 chipotle chili, minced and 1 T. of adobo sauce – or – 2 T. chipotle paste
1 large clove garlic, minced
1 cup frozen corn or the kernels from 2 ears of fresh corn
¼ cup chopped cilantro

Directions:

ToToss the shrimp with 1 T. of olive oil, chili powder, salt and pepper and set aside. This may be done ahead and refrigerated.

Heat 1 ½ T. olive oil in a large (12 inch) skillet over medium high heat until shimmering.

Add shrimp and cook, stirring, until they turn pink and just firm to the touch, about 2 minutes. Transfer to a large plate.

Reduce the heat to medium and add remaining 1 ½ T. olive oil to the skillet. Add the onion, salt to taste, and cook, stirring, until the onion softens and starts to brown, about 8 minutes.