Shrimp fajitas? Yes. Shrimp fajitas.

I know. Fajitas are made with skirt steak, but we were feeling like eating healthy, and shrimp seemed like the thing to do. Also, we really like shrimp. Now, usually I do my indoor fajitas in a cast iron skillet, but I thought shrimp would probably be too delicate for such an application. A 12″ sautee pan did the trick.

Naturally the shrimp had to be marinated, and the marinade was where all the flavor came from: the juice of two limes, about a tablespoon of adobo sauce (and one chile) from a can of chipotles, two cloves of garlic, about half an onion, and some salt and pepper, blended smooth. I only marinated it for about 30 minutes — I wasn’t trying to make ceviche here.

The other exciting part of the fajitas was the chance to use some incredible vegetables. The most delicious tomato I’ve had in some time and an onion came from Ledgewood Farms, an incredible farmstand in Moultonboro, New Hampshire. The bell peppers, chile peppers, and garlic came from our local CSA, and the parsley came from our backyard. Fun!

So: shrimp gets pan-seared in a little canola oil. Julienned vegetables get cooked in the same pan until the onions take on some color. Then, just pile ’em up on tortillas with a few slices of fresh avocado and a spoonful of pico de gallo: tomato, onion, jalepeno, lime juice, salt, pepper, and parsley. (I know, traditionally, it’s cilantro, but we have parsley in the backyard and that’s what I used.)

Anyway, it was delicious. I’d make it again.

(Photos by Rachel.)