SHRIMP FAJITAS WITH MUSHROOMS AND CORN
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Mix the paprika, brown sugar, chili powder and 1 teaspoon each cumin and salt in a small bowl.
- Put the shrimp in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the shrimp. Refrigerate 30 minutes to 2 hours.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes. Add the corn, poblano, butter and the remaining 1/2 teaspoon cumin; season with salt. Cook, stirring occasionally, until the vegetables are lightly browned, about 3 minutes. Add the scallions and the juice of the remaining lime. Remove from the heat and cover to keep warm.
- Preheat a grill to medium high and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side.
- Warm the tortillas as the label directs. Serve the shrimp on the tortillas with the mushroom mixture; top with cheese. Serve with lime wedges.
SWEET AND SPICY STEAK FAJITAS WITH CORN AND MUSHROOMS
Add fresh lime juice to the jalapeno-honey marinade for the steak.
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the skirt steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the corn and mushrooms: Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Brush the grill grates with oil. Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
EASY SHEET PAN SHRIMP FAJITAS
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large sheet pan with cooking spray.
- Mix shrimp and lemon-pepper seasoning together in a bowl.
- Toss onions and bell pepper strips with olive oil and fajita seasoning in a large bowl until thoroughly coated. Arrange shrimp on one side of the prepared pan and vegetables on the other.
- Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.
- Meanwhile, stack tortillas on a microwave-safe plate and cover with a wet paper towel. Heat in the microwave for 45 seconds. Serve with shrimp fajitas.
Nutrition Facts : Calories 542 calories, Carbohydrate 73.3 g, Cholesterol 172.6 mg, Fat 15 g, Fiber 6.2 g, Protein 28.8 g, SaturatedFat 3 g, Sodium 1284.7 mg, Sugar 6.3 g
SWEET AND SPICY PORK FAJITAS WITH CORN AND MUSHROOMS
Grill sweet and spicy marinated pork chops for fajitas that are also filled with tender corn and mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
SWEET AND SPICY FLANK STEAK FAJITAS WITH CORN AND MUSHROOMS
Flank steak is first marinated in a jalapeno-honey sauce and then grilled and combined with corn and mushrooms for a tasty fajita filling.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
SWEET AND SPICY SHRIMP FAJITAS WITH PEPPERS AND ONIONS
Charred peppers and onions join sweet and spicy grilled shrimp as fillings for hearty fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the shrimp until cooked through, about 2 minutes per side.
- Serve with the warm tortillas and toppings.
SWEET AND SPICY CHICKEN FAJITAS WITH CORN AND MUSHROOMS
Give chicken, shiitake and corn fajitas a sweet heat with jalapenos and honey.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
- For the corn and mushrooms: Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook, stirring, until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Brush the grill grates with oil. Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas, mushroom and corn mixture and suggested toppings.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICY SHRIMP AND MUSHROOM CASSEROLE
Provided by Marcela Valladolid
Time 27m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt 2 tablespoons butter over high heat. Add the mushrooms and season with salt and pepper. Cook until the juices have evaporated, about 10 minutes. Add the poblano strips, corn and garlic. Cook for 5 minutes to blend flavors.
- For the shrimp: Mix together the flour, salt, and pepper in a shallow bowl. Dredge the shrimp in the seasoned flour. In a medium skillet, melt the olive oil over medium-high heat. Add the shrimp and cook until cooked through, about 3 minutes. Transfer the shrimp to the mushroom mixture. Add the wine and vegetable stock to the skillet and increase the heat to high, scraping up the brown bits that stick to the bottom of the pan with a wooden spoon. Stir until thickened.
- Pour the sauce over the shrimp and mushroom mixture and stir to coat. Season with salt and pepper, to taste. Transfer to a serving dish and serve immediately.
SPICY SHRIMP FAJITAS
These shrimp fajitas are a great weeknight dish. Quick, easy, and delicious. If you prefer something milder, omit the chipotle peppers - but trust me - they really add some kick! I serve these with black or refried beans on the side. Very yummy. Serve with avocado, sour cream, and shredded Cheddar cheese if you like.
Provided by Stacy MacMurray Leonard
Categories Seafood Shellfish Shrimp
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Saute bell pepper, onion, mushrooms, and garlic in the hot oil until they begin to soften, 5 to 7 minutes. Add shrimp, chipotle peppers, sazon seasoning, and lime juice and continue to saute until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
- Serve with warm tortillas.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.9 g, Cholesterol 86.3 mg, Fat 3.7 g, Fiber 1.9 g, Protein 12.4 g, SaturatedFat 0.8 g, Sodium 1069.9 mg, Sugar 1.8 g
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