Shellfish and sausage fajitas: serves four.
4 spicy Mexican chorizo sausages2 lobster tails (shelled)
1 lbs of small raw shrimp (shelled)
1 lbs of small scallops
2 large red onions
2 large red bell peppers
4 jalapeno peppers
1 bunch of cebolitas
1/2 a bunch of cilantro
1 packet of taco seasoning oil
2 teaspoons sugar
salt
Mix together the scallops, lobster and shrimp with the taco seasoning, 1 teaspoon of salt and 2 tablespoons of oil. Marinade for an hour. Cook spicy sausage in oven for 10 minutes at 400 degrees, let cool and then slice.Slice up 1 and 1/2 onions (reserve the other half for garnish), bell peppers and jalapeno peppers. Chop the cilantro and cebolitas.Seperate the stalks of the cilantro and the white parts of the cebolitas to saute with the other vegetables. Reserve the tops of the chopped cilantro and cebolitas for garnish.Add 6 tablespoons of oil to a heated pan and saute the vegetables with salt and sugar for about 7 minutes and add marinated seafood mix. Sauté till almost done (this occurs when the shrimp and lobster are starting to turn pink) and then add the sliced sausages. Mix thoroughly and turn of the heat.Garnish with the sliced 1/2 onion, the chopped cebolitas and cilantro. I serve with warm flour tortillas, sour cream, sliced avocados, Mexican cheese and fiery tomatillo and jalapeno sauce. With modelo beer, truly happy eating.
