Cinco de Mayo Shrimp Fajitas
Chef Larry's Recipe
POSTED: 11:48 am PDT May 1,
2006
UPDATED: 12:01 pm PDT May 1,
2006
Ingredients
Prepare Chef Larry's Yucatan Spice and Guacamole per recipes, reserve. Pour lime juice over shrimp, season with Yucatan Spice and toss. Heat a sauté pan or skillet over high heat. Add a small amount of oil to pan along with peppers and onion. Sauté briefly. Add seasoned shrimp and continue to cook over high heat until shrimp become opaque and slightly firm. Remove and transfer to a heated serving dish. Serve with warm tortilla, Chef Larry's Guacamole, salsa, sour cream, cilantro sprigs, cheese and lime wedges. Makes 4-6 Servings Chef Larry's Yucatan Spice
(Dry Spice Rub for Meat, Seafood, Poultry) Ingredients
Combine ingredients mixing thoroughly. Use as a dry rub seasoning for meat, seafood and poultry. Adjust "heat" of spice blend by increasing or decreasing the amount of cayenne pepper. Makes 1 cup Chef Larry's Guacamole
Ingredients
Prepare "Pico de Gallo" by combining ingredients in a large bowl. Mix thoroughly. Add avocados, mashing gently until all ingredients are well incorporated. Adjust seasoning if necessary. Cover and refrigerate until served. Makes 6-8 Servings
- 1 lb. Shrimp, 26/30 ct., peeled, de-veined, tail off 1 tsp. Lime juice Chef Larry's Yucatan Spice to season(recipe follows) Cooking oil as needed 1 tsp. Garlic, minced 1 1/2 cupRed, green and yellow bell peppers, julienne cut 1 cupOnion, sliced 1 tsp. Cilantro, minced Salt to season Fresh ground black pepper to season Chef Larry's Guacamole for service (recipe follows) Salsa for service 1 cup Sour cream or Crème Fraiche 1/2 bunch Fresh cilantro sprigs 1 1/2 cupMonterrey Jack and Cheddar cheeses, shredded Lime wedges for service
Prepare Chef Larry's Yucatan Spice and Guacamole per recipes, reserve. Pour lime juice over shrimp, season with Yucatan Spice and toss. Heat a sauté pan or skillet over high heat. Add a small amount of oil to pan along with peppers and onion. Sauté briefly. Add seasoned shrimp and continue to cook over high heat until shrimp become opaque and slightly firm. Remove and transfer to a heated serving dish. Serve with warm tortilla, Chef Larry's Guacamole, salsa, sour cream, cilantro sprigs, cheese and lime wedges. Makes 4-6 Servings Chef Larry's Yucatan Spice
(Dry Spice Rub for Meat, Seafood, Poultry) Ingredients
- 3/4 cup Chili Powder 1/4 cupCumin, ground 1/2 tsp.Cayenne Pepper, ground 1/2 tsp.Salt 1/4 tsp.Fresh ground black pepper
Combine ingredients mixing thoroughly. Use as a dry rub seasoning for meat, seafood and poultry. Adjust "heat" of spice blend by increasing or decreasing the amount of cayenne pepper. Makes 1 cup Chef Larry's Guacamole
Ingredients
- 8-10 Ripe avocados, halved and peeled
- 3 cups Tomatoes, diced 1 cup Red onion, finely diced 1 Jalapeno pepper, seeded, finely diced 1 1/2 tsp. Garlic, minced 1/4 cup Cilantro, chopped 1/4 cup Fresh lemon juice Salt to taste Fresh ground black pepper to taste
Prepare "Pico de Gallo" by combining ingredients in a large bowl. Mix thoroughly. Add avocados, mashing gently until all ingredients are well incorporated. Adjust seasoning if necessary. Cover and refrigerate until served. Makes 6-8 Servings
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