QUICK AND EASY SHRIMP FAJITAS
This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoning to make it easier, but any seasoning combination for fajitas will work. Serve with refried beans and Spanish rice to make an easy meal!
Provided by AnneMo
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
- Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 44.7 g, Cholesterol 115.2 mg, Fat 9.6 g, Fiber 3.4 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 1011.5 mg, Sugar 4.8 g
SHRIMP AND CHORIZO IN GARLIC SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
- Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.
SHRIMP CHORIZO FAJITAS IN RADICCHIO
Make and share this Shrimp Chorizo Fajitas in Radicchio recipe from Food.com.
Provided by Miss Erin C.
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, saute the sausage and bell peppers in oil for about 8 minutes, until the pepper is tender.
- Stir in the shrimp and saute for 2 more minutes until the shrimp ar no longer translucent.
- Spoon about 2 Tbls of filling into each radicchio leaf.
- Roll each leaf and fasten with an olive studded toothpick.
Nutrition Facts : Calories 349.5, Fat 24.6, SaturatedFat 8.6, Cholesterol 136.8, Sodium 794.4, Carbohydrate 5, Fiber 0.9, Sugar 1.2, Protein 26.1
CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
- Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
- Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.
SHRIMP-AND- RADICCHIO RISOTTO
Provided by Molly O'Neill
Categories dinner, appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. In a bowl, dissolve the salt in 2 cups of water, add the shrimp and soak for 30 minutes. Drain and rinse in cold running water.
- Place the radicchio halves in a pan just large enough to hold them. Put a tablespoon of butter on each half and roast, basting frequently for 40 minutes. Cool; slice thinly.
- Warm the stock in a pot over low heat. With the oil and remaining butter, saute the onion until softened in a large pan. Add the rice to the pan and stir for 2 minutes.
- Add 1/2 cup of the stock and gently stir over medium heat until it is mostly absorbed. Continue with the remaining liquid, adding 1/2 cup at a time as the rice dries, stirring and scraping the rice off the bottom and sides of the pot.
- When 1 cup of the stock remains, add half of it, along with the radicchio; stir 2 minutes. Pour in the remaining stock and stir briefly. Smooth the top of the rice and place the raw shrimp on top. Add the salt and pepper to taste.
- Cover the pot. Over low heat, steam until the shrimp are done, about 5 minutes. Remove the pot from the heat; stir. Serve, adjusting the salt and pepper to taste.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 17 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 827 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY SHRIMP FAJITAS
These shrimp fajitas are a great weeknight dish. Quick, easy, and delicious. If you prefer something milder, omit the chipotle peppers - but trust me - they really add some kick! I serve these with black or refried beans on the side. Very yummy. Serve with avocado, sour cream, and shredded Cheddar cheese if you like.
Provided by Stacy MacMurray Leonard
Categories Seafood Shellfish Shrimp
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Saute bell pepper, onion, mushrooms, and garlic in the hot oil until they begin to soften, 5 to 7 minutes. Add shrimp, chipotle peppers, sazon seasoning, and lime juice and continue to saute until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
- Serve with warm tortillas.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.9 g, Cholesterol 86.3 mg, Fat 3.7 g, Fiber 1.9 g, Protein 12.4 g, SaturatedFat 0.8 g, Sodium 1069.9 mg, Sugar 1.8 g
TAGLIOLINI WITH RADICCHIO AND SHRIMP
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil for pasta. Place stocks and wine in a small saucepan, and reduce to 1/2 cup.
- Heat oil in a large, heavy skillet. Add radicchio, and sauté over medium heat, stirring, until it wilts. Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink. Remove from heat.
- Add tagliolini to boiling water, and cook about 3 minutes. Drain, reserving about a half cup cooking water. Transfer pasta to skillet with radicchio and shrimp. Toss. Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more. Moisten with cooking water if needed. Season to taste with salt and pepper. Add parsley.
- Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese. Lightly brown under preheated broiler.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 4 grams, Carbohydrate 66 grams, Fat 8 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams
COPYCAT HARD ROCK CAFE SHRIMP FAJITAS
I used to shudder when I saw shrimp fajitas on a menu - until one day, in a storm of hormones, I ordered them. OH. MY. GOSH. Now it's about the only thing I order at my favorite Mexican restaurant. This recipe came from the Secret Recipe Blog.
Provided by Pinay0618
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room temperature for 20 minutes.
- Meanwhile, wrap tortillas in foil and place in a 350 degrees F oven until hot (about 15 minutes).
- Heat oil in a wide nonstick frying pan over medium-high heat.Add peppers and onion. Cook, stirring occasionally, until limp (about 10 minutes). Remove vegetables and keep warm.
- Add shrimp mixture to pan, increase heat to high, and cook, stirring often, until shrimp are opaque in center; cut to test (about 3 minutes). Return vegetables to pan, stirring to mix with shrimp.
- Spoon shrimp mixture into tortillas, top with sour cream, and roll up.
Nutrition Facts : Calories 448.9, Fat 16.5, SaturatedFat 5.8, Cholesterol 185.4, Sodium 590.3, Carbohydrate 44.6, Fiber 4.1, Sugar 5.2, Protein 30.5
SHEET-PAN SHRIMP FAJITAS
I love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. -Carla Hubl, Hastings, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans., Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler., Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas with toppings as desired.
Nutrition Facts : Calories 280 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 484mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
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SHRIMP WITH CHORIZO RECIPE | LEITE'S CULINARIA
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4.7/5 (9)Total Time 30 minsCategory EntreeCalories 333 per serving
- Heat a large skillet over medium heat. Add the chorizo and cook until crisp and the oil is released, 4 to 7 minutes. Use a slotted spoon to move the chorizo to a bowl.
- Add the olive oil to the skillet and reduce the heat to medium-low. Cook the garlic until just starting to color, about 1 minute.☞TESTER TIP: If your chorizo does not release much oil after frying, you can add a few tablespoons olive oil to produce a nice amount of sauce to allow for dipping with the final dish.
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