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Chef Don's
Favorite Cape Cod Seafood Recipes
Shrimp, Avocado & Corn Fajitas
Serves 4
1 lb. Medium Shrimp, peeled and deveined
4 Tbsp. Olive Oil
1
Tbsp. Chili Powder
1 Large Avocado
1 Chipotle in Adobo sauce, minced plus 1 Tbsp. Adobo Sauce
1/2 Lime, half juiced and half, cut in wedges
1 large Spanish Onion, sliced thin
2
tsp. Garlic, minced
1 cup Corn Kernels
8 Corn Tortillas,
warmed
1/4 cup Cilantro, chopped
Salt and Pepper to taste
Toss
the shrimp with 1 tbs. of the oil, the chili powder, season with salt
& pepper. In a medium bowl, mash the avocado with the adobo sauce,
lime juice, and salt. Heat some oil in a sauté pan over medium-high
heat until simmering hot. Add the shrimp and cook, stirring, until they
turn pink and become just firm to the touch, about 3-4 minutes.
Transfer to a large plate. Reduce the heat to medium, pour the
remaining oil into the pan, add the onion, season with salt, and cook,
stirring, until it softens and starts to brown, about 6 minutes. Add
the garlic and cook, stirring, for 30 seconds. Add the corn, shrimp and
minced chipotle, and cook, stirring, until they heat through, about 2
minutes. Let your guests help themselves by spreading the avocado on
the tortillas and topping with 3 or 4 shrimp, a squeeze of lime juice,
and a sprinkling of the cilantro.
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