Savory Shrimp Fajitas

This week I'm on a roll with good recipes. This is another recipe found on one of my favorite sites, finecooking.com. Sometimes their recipes are a little too fancy, but this one went together so fast and again, the cleanup was minimal. The marinade for the shrimp was delicious and we loved the poblano peppers. I think leftovers will be twice as good tomorrow. Believe me. Try 'em and love 'em. If you like shrimp. And onions. If you don't like either, well, this recipe isn't for you.

Oh, side note. Have you ever tried the frozen tortillas that you get at Costco? They are very good and no preservative or natural flavors. Just wheat flour, yeast, water.

1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. packed light brown sugar
1/4 tsp. crumbled dried oregano
1/4 cup plus 2 Tbs. extra-virgin olive oil
2 cloves garlic, peeled and smashed
1-1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained
1 large yellow onion, sliced through the stem end into thin wedges
2 medium fresh poblano chiles or bell peppers (4 to 6 oz. total), cored, seeded, and sliced into thin strips
Warmed flour tortillas
1/4 cup packed cilantro leaves
1 lime, cut in wedges
Sour cream (optional)

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the 1/4 cup of olive oil in a medium bowl and stir in all but 1 Tbs. of the spice mix. Add the garlic and shrimp; toss to coat.

Heat a 12-inch sauté pan over medium-high heat, and, when hot, add the remaining 2 Tbs. olive oil. Add the sliced onion and sauté until they’re softened and fragrant and starting to brown, about 4 minutes. Add the chiles or bell peppers and continue to sauté for 3 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 2 minutes. Transfer to a bowl.

Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3 to 4 minutes. Add the sautéed vegetables; toss to combine and reheat. Transfer to a large serving platter. Serve with the warmed flour tortillas, cilantro, lime wedges for squeezing, and sour cream, if using.