I made fajitas for Paula and I tonight. These were not your standard chicken or beef fajitas. I made these with shrimp. I found the recipe, Shrimp Fajitas with Mushrooms and Corn in the summer issue of Food Network magazine. The combination of shrimp, corn and mushrooms along with a poblano chile was quite tasty.
In order to make this recipe, you will need the following ingredients:
2 teaspoons packed light brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 pounds medium or large shrimp, peeled and deveined (Note: I used large shrimp to make grilling easier…)
Juice of 2 limes, plus wedges for serving (Note: One lime produces 2 tablespoons of juice)
2 tablespoons olive oil, plus more for the grill
8 ounces shiitake mushrooms, sliced (Note: I used cremini mushrooms since we had those on hand and they worked well.)
4 ears of corn, kernels removed
1 poblano chile pepper, seeded and chopped
2 tablespoons unsalted butter
3-5 scallions, chopped
8 to 12 flour tortillas
Put the shrimp in a large resealable plastic bag or tupperware container. 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.
While the shrimp marinates, heat 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 3-5 minutes. Add the scallions and the juice of the remaining lime. Remove from the heat and cover to keep warm.
Finally, preheat a grill to medium high and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side.
To serve everything, warm the tortillas. Serve the shrimp on the tortillas with the mushroom mixture and top with some Mexican blend cheese. Serve with lime wedges if available or desired.