Savory Shrimp Fajitas
From Fine Cooking, August 1, 2002

Although the recipe below has you cook these fajitas on a stovetop, I think they would be good cooked on an outside grill which is more traditional for fajitas. The shrimp could be skewered and the peppers and onions cooked in an aluminum foil packet. Heat the tortillias on the grill once the shrimp and vegetables are cooked and you are ready to eat.

For the shrimp:
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. packed light brown sugar
1/4 tsp. crumbled dried oregano
1/4 cup extra-virgin olive oil
2 cloves garlic, peeled and smashed
1-1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained

2 Tbs. extra-virgin olive oil
1 large yellow onion, sliced through the stem end into thin wedges
2 medium fresh poblano chiles or bell peppers (4 to 6 oz. total), cored, seeded, and sliced into thin strips
Warmed flour tortillas
1/4 cup packed cilantro leaves
1 lime, cut in wedges
Sour cream (optional)

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the 1/4 cup of olive oil in a medium bowl and stir in all but 1 Tbs. of the spice mix. Add the garlic and shrimp; toss to coat.

Heat a 12-inch sauté pan over medium-high heat, and, when hot, add the remaining 2 Tbs. olive oil. Add the sliced onion and sauté until they’re softened and fragrant and starting to brown, about 4 minutes. Add the chiles or bell peppers and continue to sauté for 3 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 2 minutes. Transfer to a bowl.

Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3 to 4 minutes. Add the sautéed vegetables; toss to combine and reheat. Transfer to a large serving platter. Serve with the warmed flour tortillas, cilantro, lime wedges for squeezing, and sour cream, if using.

Serves 4