Fajita Shrimp Subs Texas Butter Recipe
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3 from 1 vote

Fajita Shrimps Boats

These sammies are really good, but I swung and missed a couple times making them. One, with fajita meat, fillet all the membrane off the meat. Keep reading
A lot of cuts of beef will work with this but not trimming the meat (especially the membrane) will create a pull when you bite into the sandwich. Two, keep an eye on cooking shrimp, those are a little overcooked. Overcooked shrimp will dry and shrink.
Course Main Course
Style American, Mexican
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2
Calories 1820kcal
Author Shawn

Ingredients

Fajita Hardware

Shrimp Hardware

  • 12 oz shrimp (='s bout 10 shrimp, peel deveined (add more if ya want))
  • 1 tbsp Cottonmouth
  • 1 tbsp olive oil

Support Hardware

  • 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)

Instructions

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!

© Texas Butter®

➕ Nutrition
Nutrition Facts
Fajita Shrimps Boats
Amount Per Serving (355 g)
Calories 1820 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 15g94%
Cholesterol 598mg199%
Sodium 6807mg296%
Potassium 1936mg55%
Carbohydrates 217g72%
Fiber 15g63%
Sugar 17g19%
Protein 130g260%
Vitamin A 5755IU115%
Vitamin C 165.1mg200%
Calcium 600mg60%
Iron 22.4mg124%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

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 other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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