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Shrimp and Frijole Fajitas on Flour Torillas, with Fig Bon-Bons



Starchy food wrappers have grabbed our attention recently, first with the dumpling/wonton incident, and now with our fajita/burrito meal. If blobs of meat mixture are wrapped in wonton wrappers and steamed, can they be called dumplings? And how are fajitas and burritos any different if they are both meat and bean mixtures wrapped in a soft flour tortilla? We solved the dilemma by declaring indifference in the face of flavor.

The shrimp were quickly sauteed with a very spicy chipotle adobo mixture, and then thrown into a tortilla with a cold frijole negro salad containing awesome amounts of cilantro and green onion. Spicy shrip burritos! I mean... ah screw it... nom nom nom.



The fig bon-bons were a nice jump from central america to the mediterranean. Toasted almond pieces were embedded throughout the morsel of fig, and everything was rolled in granulated sugar. Crunchy, figgy, almondy goodness.

Pan-Seared Chipotle-Shrimp Fajitas with Frijoles negros

adapted from Sheila Lukins USA Cookbook (1997)

1 can chipotle peppers in adobo
1 pound shrimp peeled and deveined
1 1/2 tablespoons olive oil
1 1/2 tablespoons lime juice
3 cloves garlic, minced
1/2 teaspoon cumin
Salt and Pepper to taste
1 recipe Black Bean Salad (below)
flour tortillas

Place the chipotles in a food processor and puree until smooth. Combine shrimp with 3 tablespoons of chipotle puree, olive oil, lime juice, garlic, cumin, salt and pepper. Toss and marinate for 15 minutes.
Heat a nonstick skillet over medium-high heat until it is hot. Add half the shrimp and saute until cooked through, 1 to 2 minutes per side. Repeat with the remaining shrimp.
Wrap tortillas in damp paper towels and microwave for 30-45 seconds. Fill tortillas with shrimp and black bean salad.

Black Bean Salad (Frijoles negros)

adapted from Sheila Lukins USA Cookbook (1997)

DRESSING
2 tablespoons orange juice
1 teaspoon garlic, minced
1 teaspoon grated orange zest
1/4 teaspoon cuminSalt and Pepper to taste
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
SALAD
1 can black beans, rinsed and drained
1 tablespoon olive olive oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons dried parsley
1/2 cup red bell pepper, diced
2 scallions, sliced1 teaspoon garlic, minced
2 tablespoons chopped fresh cilantro

Whisk together all the ingredients for the dressing except for the cilantro. When everything is mixed well add in the cilantro.Heat a nonstick skillet over medium-high heat until it is hot. Add the olive oil and saute the garlic, onion, and parsley. Add the black beans. When they are warmed transfer to a bowl and toss with dressing. Shortly before serving add the red bell pepper, scallions, garlic, and cilantro. Stir well.

Fig Bonbons

adapted from The Good Cook Candy Time-Life Books (1981)

1/2 lb soft dried figs, finely ground in a food processor, operated in shorts spurts
1/3 cup slivered almonds, toasted
about 1/2 cup of sugar

Mix the ground figs and the almonds. Shape into walnut-sized balls. Roll in the sugar to coat them. Let them stand until the sugar is partly absorbed, about 10-15 minutes. Roll in sugar again.