Fajita Butterfly Shrimp With Cilantro Rice Recipes

SHRIMP FAJITAS

Steps:

• Preheat a grill to medium-high heat.
• In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.
• Use a pastry brush to coat both sides of the peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the shrimp dry with a paper towel, then brush with the remaining olive oil and season with the remaining spice mixture.
• Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove to a cutting board. Add the shrimp to the grill and cook just until they turn pink and begin to curl, about 2 minutes per side. Coarsely chop the vegetables and shrimp.
• Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges.

FAJITA BUTTERFLY SHRIMP WITH CILANTRO RICE

Steps:

• COOK shrimp and rice according to package instructions.
• HEAT oil in skillet and saute peppers, onions, and garlic for 5-7 minutes.
• ADD cooked shrimp and cumin to skillet and saute an additional 2-3 minutes, season to taste with salt and pepper.
• TOSS cooked rice with chopped cilantro and chile powder.
• PLATE a single serving of rice and spoon stir fry mixture over the rice.
• SERVE and enjoy!

HEALTHY GRILLED SHRIMP FAJITA FOIL PACK

Steps:

• Prepare a grill for medium-high heat.
• Toss together the bell pepper, onion, scallions, oil, chile powder, cumin and 1/4 teaspoon salt in a very large bowl.
• Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Spread the vegetable mixture on one piece of foil, leaving a few inches of exposed foil as a border. Arrange the shrimp on top of the vegetables in a single layer. Squeeze the limes over the mixture. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make a leak-proof packet.
• Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Arrange the tortillas, overlapping slightly, on one piece of foil. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make another packet.
• Put the shrimp packet on the grill, close the grill lid and cook 12 minutes (do not turn the packet over). The packet should puff up and look like a pillow. Slide from the grill onto a baking sheet using tongs. Set aside and let rest while you heat up the tortillas. Put the tortilla pack on the grill and cook until warm, about 2 minutes per side.
• Carefully open the shrimp packet (hot steam will escape). The shrimp should be pink and cooked through and the onions and peppers just tender. Scatter the cilantro over the shrimp. Serve with the warm tortillas and salsa and avocado, if desired.

FAJITA SHRIMP OVER RICE

Steps:

• Cook rice according to package directions, adding 1 1/2 teaspoons fajita seasoning mix to cooking water. Set aside and keep warm.
• In a small bowl, mix together flour and remaining fajita seasoning mix. Pour over shrimp, toss to coat and set aside.
• Heat oil in a large saute pan over medium heat. Add onion and pepper and cook for about 10 minutes or until soft and slightly browned.
• Add wine and reduce by half. Add stock and reduce by half. Add lime juice and cook for 2 minutes.
• Add shrimp and pineapple and cook about 4 minutes, stirring to coat. Add butter and cook another 2 minutes. Sauce should be thickened slightly and shrimp should be done. Stir in cilantro.
• Divide rice between four bowls and add shrimp and vegetables.