Fajitas with Shrimps, Mushrooms and Corn
by Editorial Staff
Serve the grilled shrimp with a mushroom and vegetable mixture in the form of Mexican fajitas – on warm wheat tortillas. Peeled shrimp are marinated in a mixture of lime juice, paprika, chili powder, and other spices before frying, and then grilled for just a couple of minutes to maintain their juiciness and pleasant texture. Place them on flatbreads and next to them fried shiitake mushrooms with corn and Mexican poblano peppers in butter. Crumbled cotija cheese and lime wedges add a little astringency to this bouquet of flavors.
Cook: 1 hour
Servings: 6
Ingredients
- 0.7 kg. medium shrimp
- 0.5 teaspoon smoked paprika
- 2 teaspoon light brown sugar
- 1.5 teaspoon. chili spice mix
- 1.5 teaspoon. ground cumin
- Juice of 2 limes + wedges to serve
- 2 tbsp extra virgin olive oil + additional for grilling
- 200 gr. shiitake mushrooms, chopped 4 ears of corn, kernels cut
- 1 poblano pepper, seeded and chopped
- 2 tbsp (30 grams) unsalted butter
- 3 green onion feathers, chopped
- 8 – 12 wheat tortillas
- Crumbled Kotiha cheese, for serving
Directions
- In a small bowl, combine the paprika, brown sugar, chili spice mixture, and 1 teaspoon each. cumin and salt.
- Place the shrimp in a large ziplock plastic bag. Add the juice of 1 lime, 1 tbsp olive oil and spice mixture; seal the bag and stir everything inside. Refrigerate for at least 30 minutes or up to 2 hours.
- Meanwhile, in a large nonstick skillet over medium-high heat, heat the remaining 1 tbsp olive oil.
- Add the mushrooms and cook, stirring occasionally, until they are browned and tender, about 5 minutes. Add corn, poblano, butter, and the remaining 0.5 teaspoon. cumin; salt. Cook, stirring occasionally until the vegetables are browned, about 3 minutes.
- Add green onions and leftover lime juice. Remove from heat and cover to keep the vegetables warm.
- Preheat the grill to medium-high heat and brush the wire rack with olive oil. Cook the shrimp until tender, about 2 minutes on each side.
- Reheat the tortillas as directed on the package. Serve the shrimp on flat cakes with the mushroom mixture; sprinkle with cheese and top with lime wedges
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