Shrimp Fajitas - Cuisinart GR-4BKKR Instruction Booklet

Variations
Burgers may be seasoned for variety before they are grilled. Gently stir one or a combination of these
suggested seasonings or your own favorites into the meat, working the meat as little as possible for best
texture.
1 to 2 cloves finely minced garlic
2 to 3 finely chopped green onions
1 teaspoon minced fresh ginger
1 to 2 tablespoons soy sauce
1 to 2 tablespoons Worcestershire sauce
1 tablespoon minced capers
1 to 2 tablespoons minced imported olives
1 to 2 tablespoons barbecue sauce
hot sauce to taste
minced jalapeño pepper to taste
Griddler ® Position: Flat
Selector: Griddle
Plate Side: Half Grill/Half Griddle
Makes about 12 fajitas
Marinade:
8 sprigs fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon chili powder
¼ teaspoon cayenne
2 smashed cloves of garlic
1 jalapeño pepper, seeded and sliced
1 tablespoon extra virgin olive oil
1 pound large shrimp, peeled and deveined
Vegetables:
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
1 jalapeño pepper, seeded and thinly sliced
1 small onion, thinly sliced
1 tablespoon extra virgin olive oil + extra for brushing tortillas
¼ teaspoon chili powder
¼ teaspoon kosher salt
pinch cayenne pepper
12 small (6-inch) corn tortillas
Combine the marinade ingredients (cilantro, lime juice, chili powder, cayenne, garlic, jalapeño, and olive oil) in a
medium stainless or glass mixing bowl and stir. Add the shrimp to marinade and refrigerate for an hour.
Insert one plate on its grill side and another on its griddle side on the Cuisinart
Select Griddle and preheat to 425°F with the unit closed.
In a mixing bowl toss sliced peppers and onion with the tablespoon of olive oil, ¼ teaspoon of chili powder, ¼
teaspoon of salt, and cayenne. When green indicator light illuminates, open the unit to extend flat and place
vegetables on the grill side in a single layer, cooking them in two batches. Stir the vegetables occasionally
during cooking and remove when tender and browned, about 8 minutes per batch; reserve.
While second batch of vegetables is cooking, brush tortillas with oil, and begin to warm 1 to 2 minutes per
side on the griddle. Reserve.
Shrimp F ajitas
10
Griddler .
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