Fajita Shrimps BoatsInstagram #txbut060
Fajita Shrimps Boats
- 1 pound fajitas
- 1 tbsp Dawgs Bark
- 1 tbsp Cottonmouth
- 12 oz shrimp ='s bout 10 shrimp, peel deveined (add more if ya want)
- 1 tbsp Cottonmouth
- 1 tbsp olive oil
- 24 oz French bread or a nice fresh roll
- 2 oz onion ='s 2 slices
- 2 bell pepper sliced
- 2 oz avocado ='s 1 cado
- 2 oz sour cream
- 1 tsp garlic ='s 1 clove smashed as smooth as possible with dash of salt
- ¼ cup pepper jack shredded
- 1 tsp salt to taste
The Build 🏗️
Cook to Plate
Remove membrane from fajitas.
Sprinkle membrane side of fajitas with Cottonmouth.
Sprinkle meat side of fajitas with Dawgs Bark.
Optional but I let meat rest for 45 minutes to room temp.
Cover shrimp with olive oil and sprinkle with Cottonmouth.
Start your grill (charcoal, gas, or cast iron) and get it to medium heat.
On stove start up a small pan to medium high.
Pour in a shot of olive oil and drop in onions/bell peppers. Cook til limp.
With a knife cut out to of your bread to make a boat. Like Subway used to do.
In a bowl mix the avocado, sour cream, garlic, and dash of salt. You can add hot sauce and/or a seasoning to make this sauce even better. Me? Should of did just avocado, garlic, and salt..
These fajitas were thin (¼” max). I should have did higher heat and shorter cook time but that would have meant rebuilding my fire. Wasn’t gonna happen…
Throw on the fajitas and cook 3 minutes per side. If your fajitas are longer than grilling surface just cut in half.
Now grill your shrimp about 1 min 1st side 30 sec 2nd side. I used a hibachi for this party and the grill surface is less porous. They make shrimp holder for traditional grills or you could use skewers.
Turn on your oven's broiler.
Stuff your bread boats with sliced against the grain fajitas and shrimp.
On top of that add some limp peppers and sprinkle some shredded cheese.
Mount on cookie sheet and place in oven for about 3 minutes or until cheese is melted.
When broiled pull and plate your boats. Dab some avocado sauce across top and tear it up chef!
➕ Nutrition - About
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don't have any Texas Butter I guess we'll overlook it if you use what's in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can't spell worth a crap. Thanks - Shawn