Shrimp Fajitas

Name: Shrimp Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 peppers, a mix of colours and sizes, roughly chopped; 2 jalapenos, roughly chopped; ½ large onion, roughly chopped; 3tbsp rapeseed oil; 10 large shrimp / prawns, chopped into 4cm chunks; 2tsp chilli powder; Generous grind of salt and pepper; 5tbsp grated mozzarella; 10 tortillas; Handful cilantro / coriander, roughly chopped; ½ large onion, finely diced; 1 large tomato, diced; 3tbsp mayonnaise; 3tbsp sour cream; 1 garlic clove, grated; 1 lime, zest and juice; Generous grind of salt and pepper; 4tbsp grated parmesan

By: Matty Matheson

It’s spicy shrimp fajita time, it’s cold outside but it’s hot in your mouth this will bring you back to sweaty summertime splish-splashing in the pool!

Recommended Oven: Arc XL, Arc, Dome, Roccbox
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

Makes: 10 tacos

3 peppers, a mix of colours and sizes, roughly chopped
2 jalapenos, roughly chopped
½ large onion, roughly chopped
3tbsp rapeseed oil
10 large shrimp / prawns, chopped into 4cm chunks
2tsp chilli powder
Generous grind of salt and pepper
5tbsp grated mozzarella
10 tortillas
Handful cilantro / coriander, roughly chopped

For the pico de gallo

½ large onion, finely diced
1 large tomato, diced

For the crema

3tbsp mayonnaise
3tbsp sour cream
1 garlic clove, grated
1 lime, zest and juice
Generous grind of salt and pepper
4tbsp grated parmesan

3 peppers, a mix of colours and sizes, roughly chopped
2 jalapenos, roughly chopped
½ large onion, roughly chopped
3tbsp rapeseed oil
10 large shrimp / prawns, chopped into 4cm chunks
2tsp chilli powder
Generous grind of salt and pepper
5tbsp grated mozzarella
10 tortillas
Handful cilantro / coriander, roughly chopped

For the pico de gallo

½ large onion, finely diced
1 large tomato, diced

For the crema

3tbsp mayonnaise
3tbsp sour cream
1 garlic clove, grated
1 lime, zest and juice
Generous grind of salt and pepper
4tbsp grated parmesan

Equipment Needed

Arc XL
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Instructions

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Step 1

Preheat your Gozney oven to 910°F / 490°C (stone floor temperature).

Step 2

Place a large cast iron pan or skillet into the oven and allow to heat. Carefully add the oil to pan followed by the peppers, jalapeno, and the onion. Toss in the oil and place back into the oven for 10-15 minutes until nicely charred, stir halfway through.

Step 3

For the pico de gallo place the onion and the tomato into a bowl, stir and set aside.

Step 4

For the crema, mix all the ingredients together and set aside.

Step 5

Add the shrimp / prawns to the roasted peppers followed by the chilli powder and a generous pinch of salt and pepper. Stir and place the pan back into the oven for 2 minutes until the shrimp / prawns are cooked.

Step 6

Sprinkle over the mozzarella and place back into the oven for 3-5 minutes until the cheese is melted and bubbling.

Step 7

Heat your tortillas by placing them on top of the Arc for a few seconds. Load up your tortillas with the cheesy prawn mix, crema, pico de gallo and a sprinkle of cilantro / coriander.