SAUCY CAJUN SHRIMP FAJITAS
Prep Time :15 mins / Cook Time : 15 mins
- 1-1.5 lbs medium shrimp, peeled and deveined
- 2 tablespoons butter
- 1 1/2 tablespoons canola oil
- 6 fajita-sized flour tortillas, warmed
- Shredded cheese, to top (optional)
- Lime or lemon slices, to serve (optional)
FOR THE CAJUN SEASONING:
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
FOR THE VEGETABLES:
- 1 orange bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 small red onion, sliced
- 4 cloves garlic, minced
- 2 Roma tomatoes, diced
FOR THE SAUCE:
- 1/2 cup dry white wine
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- Cayenne pepper, to taste
- Salt and pepper, to taste
- Fresh cilantro or parsley, to top
- In a small bowl, combine the Cajun Seasoning ingredients. Toss the shrimp with half of the seasonings and set aside.
- In a cast iron skillet or heavy-bottomed pan, melt 1 tablespoon butter with 1 tablespoon oil. Once the butter has melted, add in the peppers, onions, and garlic. Sprinkle with the remaining 1 1/2 teaspoons of seasoning. Cook on medium-high heat until the vegetables have softened and begun to brown a bit. Add in the tomatoes and cook for another minute. Remove the vegetables from the pan and set aside.
- Add the remaining butter and canola oil to the pan. Once warmed, add in the seasoned shrimp. Cook, stirring occasionally, until shrimp are opaque. Remove the shrimp from the pan and set aside with the vegetables.
- Turn the heat up to high and pour the wine and chicken broth into the pan. Deglaze the pan, scraping the bottom with a wooden spoon to loosen up the browned bits from the spices. Cook for 5 minutes.
- Reduce the heat to medium-low and slowly whisk in the heavy cream. Cook until the sauce begins to thicken, and season with salt, pepper, and cayenne.
- Add the shrimp, vegetables, and any reserved juices back into the skillet with the sauce. Let the sauce come to a bubble and stir everything together to coat. Let the sauce thicken up as it heats the shrimp and vegetables back up. Once thickened, sprinkle with parsley or cilantro, remove from heat, and serve.
- Serve with warmed flour tortillas, shredded cheese, and lemon or lime wedges.