Mexico & U.S. GP 2019: Shrimp Fajitas and Mexican Rice

I ended up making some TexMex for the Mexico and U.S. Grand Prix this year.

For this particular race weekend, my family was staying with us. Not because they wanted to, mind you, but because they were evacuated from the Kincade fires in Sonoma County and needed a place to stay. They woke up at 3am and drove out to our place with just the pets and couple suitcases. [Their homes are fine and they are fine, but what an experience!]

This was my ‘what do I have in the freezer that will feed a crowd’ meal choice… with a Mexican flare. My family is a mix of meat lovers, pescatarians, and allergies. So no dairy, no nuts, no beef, but it can’t be vegan… Tacos to the rescue! Or in this case Fajitas. My brother in law helped out by making (and teaching me how to make) his Mexican Rice, my nephew helped by staying out of the kitchen, and my niece helped by making brownies!

All in all, it was lovely to have them all stay (5 people, a dog, and a cat), but we were all glad when the fire was finally extinguished and they could return to their homes safe and sound.

Shrimp Fajitas

Adapted from Dinner at the Zoo

2 Tbsp vegetable oil
2-3 large bell peppers, sliced
1 red or yellow onion, thinly sliced
2 tsp chili powder
½  tsp ground cumin
¼  tsp garlic powder
¼ tsp onion powder
½  tsp smoked paprika
2 Tbsp chopped cilantro
1 lb large shrimp peeled and deveined, tails removed
salt and pepper to taste
lime wedges for serving (optional)
flour tortillas, lightly charred over a gas stove flame, or warmed in the microwave
salsa, guacamole, sour cream (or other toppings of your choice)

1. Heat the oil in a large pan over high heat. Add the peppers and onion to the pan and cook, stirring occasionally, until vegetables are tender and charred on the edges. Season the vegetables with salt and pepper.
2. While the vegetables are cooking, combine in a small bowl the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt and pepper to taste.
3. Add the shrimp to the pan and sprinkle the seasoning blend over the shrimp and vegetables. Stir to combine.
4. Cook for 4-5 minutes or until shrimp are pink and cooked through.
5. Sprinkle the cilantro over the top and serve. Garnish with lime wedges if desired. Serve the warm flour tortillas and toppings on the side and have everyone assemble their own fajitas!

Mexican Rice 

From my brother-in-law Jeff

2 Tbsp olive oil
2 cups white rice
salt, to taste
1 tsp garlic powder
4 cups chicken or vegetable broth, or well salted water
1 (15oz) can diced tomatoes
½ (8oz) can tomato sauce
1 (4oz) can diced chiles or pickled jalapeño and carrot mix, chopped (optional)

1. Heat oil in saucepan, add rice and toast it until lightly browned.
2. Once the rice is toasted, add salt and garlic powder and stir. Then add broth, tomato sauce, diced tomatoes, and optional diced chiles.
3. Bring to a boil, cover and turn down to simmer for about 20 minutes or until rice is done. 

After showing me how to make his version of Mexican Rice, I failed to write down the recipe. So I recently requested he send it to me and it came in the form of two text messages, that ended in… “That is it!”

That really is it, so simple, and perfect for feeding a crowd.