Shrimp Fajitas with Pineapple Pico de Gallo, Brown Rice & Grilled Plantains​
Email share
Comments
Shrimp Fajitas with Pineapple Pico de Gallo, Rice & Plantains​

Shrimp Fajitas Ingredients

  • 4 oz fresh wild-caught American shrimp, sliced in half lengthwise
  • 2 tbsp julienned onion
  • 1 tbsp julienned red bell pepper
  • 1 tbsp julienned green bell pepper
  • 1 tbsp julienned yellow bell pepper
  • 1 tbsp minced garlic
  • 1 tbsp diced cilantro
  • 1/2 tsp canola oil

Shrimp Fajitas Preparation
Place oil in hot sauté pan. Add garlic, bell pepper and onion to pan and toss until translucent. Add shrimp and cook until pink (4-5 minutes). Remove from he¬¬at and add cilantro, toss and hold hot.


Lettuce Tortilla Ingredients

  • Quarter head of iceberg lettuce

Lettuce Tortilla Preparation
Cut lettuce head in half lengthwise and carefully remove outside lettuce pieces and stack. (pieces that tear can be used when shredding). Take remainder and shred ¼” in width and keep covered and cold.


Pineapple Pico de Gallo Ingredients

  • 1 tbsp diced pineapple
  • 2 tbsp diced tomato
  • 1 tbsp diced white onion
  • 1 tbsp minced garlic
  • 1 tbsp diced cilantro
  • ½ tbsp diced jalapeno
  • ½ tsp black pepper
  • squeeze lemon & lime (½ tsp each)

Pineapple Pico de Gallo Preparation
Dice pineapples and tomatoes to ⅜” x ⅜” squares along with onion. Fine dice garlic, cilantro and jalapenos. Place all in large mixing bowl and add lemon, lime and pepper. Chill.


Brown Rice Ingredients

  • ½ tsp oil
  • 3 oz brown rice
  • 6 oz chicken stock (homemade, or salt-free)
  • ½ tbsp diced onion
  • 1 tsp diced garlic
  • ½ tsp diced red Serrano pepper
  • 1 tbsp diced green onion
  • pinch pepper

Brown Rice Preparation
Brown garlic, onion, and peppers in saucepan with oil. Add stock and rice and bring to boil. Cover and reduce heat for 8 minutes or until all stock binds with rice.


Grilled Plantains Ingredients

  • 3 oz sliced plantains
  • ½ teaspoon cinnamon
  • ⅛ tsp nutmeg
  • ½ teaspoon honey

Plantain Preparation
Place honey on plantain, spreading evenly. Dust with nutmeg and cinnamon. Place in pan to sear (low to medium heat so not to burn) and brown on both sides to serve.