Shrimp fajitas recipe

When I was growing up in the northeast, there were really no authentic Mexican restaurants in the area, so though my family was in the restaurant business and my hometown was well know for the dining, I was not familiar with common Mexican dishes. Later in life I moved out to the southwestern region of the United States and I was then put on to the delights of the cuisine from south of the border, and after sampling most of what is out there I can say without question that my favorite Mexican dish is fajitas.

I think that one of the reasons I like fajitas is that that they can be made in a healthy manner and they need not be too heavy like many Mexican dishes are. They are also quick and simple to prepare, and they offer the cook some freedom of choice concerning what meat or fish, vegetables, fixings, spices, and even what type of tortilla you may prefer. This is the recipe for shrimp fajitas my way, which is probably too spicy for most tastes, but you’ll get the idea. Enjoy!

Shrimp Fajitas Recipe

Ingredients

1 lb. of large shrimp, peeled and deveined
One or two red bell peppers
One large red onion
One can of baby corn
8 oz. fresh, sliced mushrooms
2 fresh habanero peppers
1 lemon
Salt and pepper to taste
Sour cream
Salsa of your choice
Guacamole
Corn and/or flour Tortillas
Cooking oil

Directions:

This is another simple dish, and it is important to recognize that things don’t have to agonizingly hard to be extremely satisfying and tasty. You simply heat up your oil in a large frying pan and add our shrimp, brown it, and then begin to add your veggies one by one placing the ones that will take longest to cook in first. Season with the salt and pepper and lemon (or whatever you want) and heat up your tortillas. When the mix is vibrantly cooked and sizzling, it’s time to assemble your fajitas on the warm tortillas with the guacamole, salsa, and sour cream as your toppings.