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Shrimp, Chorizo & Pineapple ACP
Shrimp, Chorizo & Pineapple ACP Recipe
By Dawn Arnold
1.5 pounds Shrimp, cleaned and deveined
8 oz Chorizo
1 can Pineapple rings, cut into chunks
1 Green Bell Pepper, sliced
1 Yellow Bell Pepper, sliced
1 Red Bell Pepper, sliced
1 Large Onion, sliced
Fajita Blend seasoning
2 TBSP Oil for sautéing
2 TBSP Butter (optional)
2-3 tsp Lime Juice (optional)
Slice the bell peppers and onions into strips and set them aside in a bowl.
Place the cleaned and deveined shrimp in a separate bowl and sprinkle them well with Fajita Blend seasoning.
Sprinkle the sliced bell peppers and onions with Fajita Blend seasoning.
Heat a pan and cook the chorizo until it's done, which can take up to 8-10 minutes. The chorizo should be firm, not mushy, and cooked all the way through.
Remove the cooked chorizo from the pan and set it aside. Clean the pan at this point, or use the seasoned pan for the next step.
Add 1 TBSP oil and 1 TBSP butter to the sauté pan. Cook the sliced bell peppers and onions over medium-high heat until they reach the desired tenderness (approximately 7 minutes). Remove them from the pan and set them aside.
In the same sauté pan, add the remaining 1 TBSP oil and butter. Add the seasoned shrimp and cook them over medium-high heat until they turn pink, approximately 5-6 minutes in total.
Just before the shrimp are done, add the cooked bell peppers, onions, and chorizo back to the pan to warm them up. Top with chunks of pineapple.
Serve the Shrimp and Chorizo Fajitas with Pineapple with warm tortillas and your choice of optional toppings, such as Monterey cheese, sour cream, avocado/guacamole, and green onions.