I’ve been threatening to do fajitas ever since Sherry and I did a drive to Round Rock and had some grilled beef at a little Mexican Restaurant in Giddings, TX.
I threw this together and did it indoors with a bit of Liquid Smoke to give it that “grilled” flavor. Sherry says it’s a winner, and I have to say it was pretty darned good.
3/4 – 1 lb shrimp, peeled and deveined
1 onion; cut into a coarse dice
2 bell peppers, cleaned and diced (I used yellow.)
Begin heating oven to 400 degrees.
Place cleaned shrimp in a bowl and season with a few dashes of cayenne powder and garlic powder. Add a splash (1/2 – 1 tsp) Liquid Smoke and stir. Set aside.
Do the same with the peppers and onion in a separate bowl. Set these aside too.
Place a couple of black cast iron skillets in oven to begin heating up. Allow 20 minutes. Fifteen minutes before dinner time wrap tortillas in foil and place in oven along with the skillets.
Heat up a large saute pan or wok on top of stove. Add a bit of cooking oil. Allow to come to heat; then add onions and peppers. Stir fry until tender-crisp. Pour over into one of the skillets and place back in oven.
Add additional oil to the pan if needed and then quickly stir-fry the shrimp. They should be done in just a couple of minutes. Pour shrimp over into the second skillet and bring all to the dinner table.
Serve shrimp, tortillas, and peppers/onions along with sour cream, salsa, guacamole, and pico de gallo.