Fajitas with shrimp, mushrooms and corn
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Serve grilled shrimp with a mushroom and vegetable medley on warm wheat tortillas like Mexican fajitas. Peeled shrimp are marinated in a mixture of lime juice, paprika, chili powder, and other spices before grilling, then grilled for just a couple of minutes to preserve their juiciness and texture. Arrange them on tortillas and serve with fried shiitake mushrooms, corn, and buttered Mexican poblano peppers. Crumbled cotija cheese and lime wedges add a touch of tartness to this bouquet of flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg medium shrimp, peeled and deveined
- 0.5 tsp smoked paprika
- 2 tsp light brown sugar
- 1.5 tsp chili spice mix
- 1.5 tsp ground cumin
- Juice of 2 limes + wedges for serving
- 2 tbsp extra virgin olive oil + extra for grilling
- 200 g shiitake mushrooms, sliced
- 4 ears of corn, kernels removed
- 1 poblano pepper, seeded and chopped
- 2 tbsp (30 g) unsalted butter
- 3 green onions, chopped
- 8 - 12 wheat tortillas
- Crumbled cotija cheese, for serving
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Cooking the dish according to the recipe:
- In a small bowl, combine paprika, brown sugar, chili spice mix and 1 teaspoon each of cumin and salt.
- Place the shrimp in a large zip-lock plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil, and the spice mixture; seal the bag and toss to combine. Refrigerate for at least 30 minutes or up to 2 hours.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned and softened, about 5 minutes.
- Add the corn, poblanos, butter, and the remaining 1/2 teaspoon cumin; season with salt. Cook, stirring occasionally, until the vegetables are golden brown, about 3 minutes. Add the green onions and the juice of the remaining lime. Remove from the heat and cover to keep the vegetables warm.
- Preheat the grill to medium-high heat and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side.
- Heat the tortillas according to package directions. Serve the shrimp on the tortillas with the mushroom mixture, sprinkle with cheese, and garnish with lime wedges.
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