Spicy Chipotle Shrimp, Avocado and Corn Fajitas
by Tony Rosenfeld
Arrange the fajitas and fixings on a buffet table, bar style, for casual entertaining, or serve the components on various platters at the table.
Serves 4
1 lb. shrimp (26 to 30 per lb.), peeled and deveined
4 Tbs. olive oil
1 tsp. chili powder
Kosher salt and freshly ground black pepper
1 large Haas avocado (about 1/2 lb.), cut into 1/2-inch dice
1 chipotle, minced, plus 1 Tbs. adobo sauce (from a can of chipotles en adobo)
1 lime, half juiced (about 1 Tbs.) and half cut into wedges
1 large yellow onion, thinly sliced (about 3 cups)
1 large clove garlic, minced
1 cup frozen corn, thawed, or the kernels from 2 ears corn
8 corn tortillas, warmed
1/4 cup coarsely chopped fresh cilantro
Tip: To heat the corn tortillas but keep them from ripping or cracking, warm them in a nonstick skillet over medium-low heat, 10 to 15 seconds on each side, and then put them between layers of damp paper towels until they are ready to be served.
Toss the shrimp with 1 Tbs. oil, the chili powder, 1/4 tsp. salt, and 1/2 tsp. pepper. In a medium bowl, mash the avocado with the chipotle and adobo sauce, lime juice, and 1/4 tsp. salt.
Heat 1-1/2 Tbs. oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp and cook, stirring, until they turn pink and become just firm to the touch, about 2 minutes. Transfer to a large plate.
Reduce the heat to medium, and add the remaining 1-1/2 Tbs. oil to the pan. Add the onion, sprinkle with 1/2 tsp. salt, and cook, stirring, until the onion softens and starts to brown, about 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn and shrimp, and cook, stirring, until they heat through, about 2 minutes.
Let your guests help themselves by spreading the avocado on a warm tortilla and topping the spread with some of the shrimp mixture, a squeeze of lime juice, and a sprinkling of the cilantro.
photo: Scott Phillips
From Book Big Buy Cooking
, pp. 149
August 4, 2010
