|
Serves 4
-
- FAJITAS INGREDIENTS
- 24 medium shrimp, shelled and deveined, tails removed
- 1 lime, juiced
- 2 TBSP vegetable oil, plus extra for searing
- 3 garlic cloves, minced
- 1/2 tsp salt
- Freshly ground black pepper
- 1 large red onion, quartered
- 1/2 large red bell pepper, cut into strips
- 1/2 large yellow bell pepper, cut into strips
- 8 fajita-size flour tortillas
-
- PICO DE GALLO INGREDIENTS
- 1 1/2 cups seeded, diced roma tomatoes
- 1/2 cup diced red onion
- 1 TBSP minced jalapenos
- 2 limes, juiced
- 1 TBSP olive oil
- 2 TBSP chopped cilantro
- Salt and freshly ground black pepper, to taste
|
|
- PREPARATION
- 1. Make the Pico de Gallo: In a bowl, combine the tomatoes, red onion, jalapeno, lime juice, olive oil, and cilantro; season to taste with salt and fresh ground pepper. Let the Pico de Gallo sit at room temperature for 30 minutes. (Can be made 1 day ahead. Store in an airtight container in the refrigerator. Bring to room temperature before using.)
- 2. For the fajitas: In a large shallow bowl, combine the juice of 1 lime, 2 tablespoons oil, the garlic, salt and pepper. Carefully press each shrimp into the marinade. Cover and marinate 30 minutes at room temperature.
- 3. Warm the tortillas on a griddle or hot skillet until softened. Transfer to a zip lock bag and seal tightly to soften and keep warm.
- 4. Place a large skillet over medium-high heat. Add oil to lightly cover the bottom of the pan. Add the onion and peppers and cook, stirring, until browned and crisp. Season the vegetables with salt and pepper. Drain the shrimp from the marinade, add to the peppers and onions and cook, stirring, about 2 minutes or until the shrimp are just opaque.
- 5. To serve: Fill each tortilla with 3 shrimp and some of the peppers and onions. Top with some of the Pico de Gallo. Fold in half and place on a serving platter or plate. Serve with Romaine and Watercress Salad.
.
- CHOPPED ROMAINE & WATERCRESS SALAD INGREDIENTS
- 1 head romaine lettuce, tops and core removed, chopped
- 1 bunch watercress, large stems removed, chopped
- 12 grape tomatoes, halved lengthwise
- 12 black olives, halved lengthwise
- 1/2 cup (2 oz) cotija cheese, crumbled
-
- SALSA VINAIGRETTE INGREDIENTS
- 1 TBSP sherry vinegar
- 1 TBSP prepared tomato salsa
- 3 TBSP olive oil
- Salt and freshly ground black pepper, to taste
-
- PREPARATION
- 1. In a large bowl, whisk the vinegar with the salsa. Drizzle in the olive oil, whisking constantly. Season the dressing with salt and freshly ground black pepper.
- 2. To the bowl with the dressing, add the romaine, watercress, tomatoes, and black olives and toss to coat.
- 3. To serve: Pile the salad on plates and sprinkle with the crumbled cotija.
.
- MARGARITA SORBET INGREDIENTS
- 2 cups water
- 1 cup sugar
- 2/3 cup fresh lime juice (from 4 to 5 limes)
- 6 TBSP triple sec
- 6 TBSP tequila
- 1 tsp grated lime peel
- Mint leaves, for garnish
-
- TORTILLA CRISP INGREDIENTS
- 2 (8 or 10-inch) flour tortillas
- Canola oil, for frying
- 1 tsp ground cinnamon
- 1 TBSP sugar
-
- PREPARATION
- 1. To make the sorbet: In a heavy sauce pan over medium heat combine water and sugar, stirring until sugar dissolves. Increase heat and bring to a boil. Pour into a medium bowl and mix in the lime juice, triple sec, tequila and lime peel. Refrigerate until cold, about 2 hours.
- 2. Transfer the sorbet mixture to the ice cream freezer bowl; place the mixing paddle in the bowl and the cover over the bowl. Turn on the machine and allow it to run until the mixture has thickened, about 25 to 30 minutes - it will not harden. Transfer to a freezer-proof container and freeze until firm, about 2 hours. (Can be prepared 2 days ahead. Keep frozen.) (Freeze the margarita or dessert glasses for 1 hour before serving.)
- 3. To make the tortilla crisps: In a small dish, mix the ground cinnamon with the sugar and set aside.
- 4. Lay the tortillas on a work surface. Slice through the tortillas from top to bottom to make 6 long wedges. Line a sheet pan with paper towels and top with cooling racks.
- 5. In a deep skillet over medium-high heat, heat about 1/2-inch canola oil. (To test heat, dip one corner of a tortilla strip into the oil. If it sizzles and begins to crisp, oil is at proper temperature.) Using tongs add 2 or 3 tortilla strips at a time and cook, turning once, until crispy and browned. Transfer to the racks over the paper towel-lined sheet pan and sprinkle with cinnamon-sugar (both sides) while still hot. Repeat with remaining tortilla strips.
- 6. To serve the dessert: Spoon the sorbet into frozen margarita or dessert glasses. Place on a dessert plate. Arrange 2 tortilla crisps on each plate. Garnish with mint leaves.
|
Margarita Sorbet & Cinnamon Sugar Tortilla Crisps
