Steak and Shrimp Fajitas

I am such a fan of Mexican food. But I am not always a fan of all the red and green peppers that go into making them.  So sometimes I just like to make my own and keep it simple. Making your own fajitas is simple and you can add whatever you like.  These are my favorite surf and turf fajitas. Tender marinated shrimp sauteed with onions and steak.  Oh My! 

Steak and Shrimp Fajitas

Shrimp Marinade

12 medium shrimp, cooked, peeled and deveined with tails removed

1 tablespoon lime juice

1 tablespoon olive oil 

1 teaspoon salt

1 teaspoon coriander

2 garlic cloves, crushed

1/4 cup chopped cilantro

1 pinch of red pepper flakes

Mix ingredients together in a large plastic resealable bag and add shrimp. Refrigerate for about one hour.

Steak Marinade

1 lb flank steak (or flat iron or skirt steak)

Juice of one lime

2 tablespoons olive oil

1 tablespoon soy sauce

2 garlic cloves, minced

1/2 teaspoon ground cumin

1/4 cup cilantro

Combine all marinade ingredients in a large resealable plastic bag. Add steak and marinate for 1 hour at room temperature.  Remove steak from bag and shake off excess marinade. Next, slice the steak across the grain in thin strips. 

Fajitas

1 medium onion, sliced

2 tbsp  olive oil, divided   

Salt and pepper

1 cup shredded cheddar or Mexican blend cheese 

8  (6 to 8 inch) flour tortillas

sour cream

1 cup  refrigerated guacamole

2  limes, cut into 6 wedges

Red, green, yellow bell peppers and other vegetables (optional)

In a heavy skillet set on medium high heat, heat the other tablespoon of olive oil until it starts to smoke lightly.  Add onions and saute until caramelized.  Remove from skillet and set aside.  Add steak and saute for  3 to 4 minutes or until medium-rare and well browned on surface. Remove steak to a plate and tent with aluminum foil.  If you would like to add peppers or any other vegetable, now would be the time to do it.  Just saute them until tender in the same skillet once steak has been removed.

In a large skillet, heat remaining 1 tablespoon of olive oil over medium heat. Remove shrimp from bag and discard marinade.  Sauté shrimp until they turn pink and tender and heated through. Add salt and pepper to taste. Remove shrimp to plate and cover with foil.

To build fajitas, first warm them in a skillet over very low heat. Divide meat and shrimp mixture equally among tortillas.  Add sauteed vegetables, sour cream, guacamole, fresh salsa, shredded lettuce, cheese, or whatever filling you like.  Fold tortillas in half and enjoy! 

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Shrimp Bisque

I love seafood and especially in soups this time of year. I make my base rich and creamy and fill it with wonderful buttery crab, shrimp and lobster. Typically, a shrimp bisque has a thin base with just the taste of shrimp. I make mine thick with chunks of shrimp in every bite. Try it. I think you'll like it!

Shrimp Bisque

1 pound cooked shrimp, peeled and chopped
2 cups half and half (half milk/half cream)
2 cups heavy cream
1/2 stick butter (1/4 cup)
2 tablespoons of onion, minced
2 cloves garlic, minced
2 tablespoons of flour
1 teaspoon of salt
1/2 teaspoon paprika
1 tablespoon tomato paste
2 teaspoons Old Bay Seasoning (more if you want a kick)

Saute onion and garlic in butter until tender. Blend in the flour and cook for 1 minute. Gradually add half and half and stir until base starts to thicken. Add cream and the tomato paste and stir until thick and creamy. Stir in salt, paprika, old bay seasoning and chopped shrimp. Check seasonings and add more if desired. Add more Old Bay seasoning taste. Garnish with whole shrimp.

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Maryland Style Steamed Shrimp

Who doesn't love shrimp!  And there's nothing better than the way we make our steamed shrimp in Maryland.  We load them down with Old Bay Seasoning and then steam them in Beer and oh my goodness you've never tasted anything like them.


Maryland Style Steamed Shrimp

1/2 cup beer (you can also use apple cider vinegar)

1 tablespoon of celery seed

4 cups of water (stay beneath the steaming basket or rack)

1/2 cup OLD BAY® Seasoning

2 pounds large shrimp, peeled and de-veined, tails on

Prepare Shrimp by de-veining them.  Leave the tails on.





























Sprinkle a generous amount of Old Bay seasoning on shrimp and toss to cover well. Set aside.

In the bottom of your steamer, mix beer, celery seed and 1/2 tablespoon of Old Bay. Bring to boil on medium heat.

Lay shrimp in your steaming basket and sit on top of boiling liquid.

Cover and steam 2 to 3 minutes or just until shrimp turn pink.

Remove to a plate and serve with your favorite cocktail sauce.
 
NOTE:  Don't have a steaming pot?   Make one!   Use an 8 court stock pot for the bottom and a metal colander for your basket.  Cover and steam! Works great!

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