brasilian-fajitas-tx

When I say “dinner party” here, I mean the dinner itself is the party. By no means am I suggesting you invite guests to eat these with you. That would mean you’d have to share.

A nice old man was giving away samples of this Brazilian sausage on Saturday. It was so good, and it reminded me of Paella. The next thing I knew, I was hunting around for some shrimp to go with it. But honestly, after a month of cooking like a crazy woman for my other blog, the last thing I wanted to do was get out a humongous pan and throw everything under the sun into it. For starters, I’d be the only one eating it, and secondly, there’s only one of me, and that would be a lot of food. Two of my kids are occasionally brave, but all three tend to avoid dishes where everything is sort of thrown together.

When my son saw that I was making fajitas, he was thrilled, and kept saying, “Everything we like, and nothing we don’t!” meaning he would only put on his tortilla the things he likes, and leave off the rest.

The mangoes in this recipe were a last minute decision. I had already taken pictures of these without them, and then I had this overwhelming epiphany to add them. Good thing I hadn’t eaten mine yet. Adding the mango slices was the perfect complement. The tang and juice of the yellow flesh balances the heaviness of the meat perfectly.

brazilian fajitas (the amount of each ingredient will vary, depending on the tastes of your family members)

4-6 uncooked tortillas, cooked
1 tablespoon olive oil
1 sweet onion, sliced
1 red bell pepper, sliced
1 tablespoon fresh lemon juice
2-3 Brazilian sausage links (or kielbasa or Portuguese sausage), about 2/3 pound, cooked and sliced diagonally
1/2 pound roasted shrimp (recipe follows)
lettuce
tomatoes
sour cream
1-2 ripe mangoes, sliced
cilantro (coriander leaves)
avocados, sliced

1. In a large saute pan, heat olive oil over medium-high heat. Cook onion until soft, translucent, and just beginning to brown on the edges, about 10 minutes. Add in pepper, and cook for 3-4 minutes more. Pour in lemon juice, and toss to coat.

2. Set out all ingredients on the table and allow everybody to layer theirs the way they want.

roasted shrimp

1/2 pound uncooked shrimp (26/30 count per pound), shelled and de-veined
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
pinch chili powder
pinch of red pepper flakes

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Toss all ingredients together and spread out on prepared baking sheet. Cook for 8 minutes, or until shrimp are pink, firm, and curled.