In this post-COVID-19 era, home cooking is getting its mojo back, and Fort Worth Opera has curated a series of recipes from our incredible staff and singers! Join us as we dive into the culinary minds of the opera world!
The following recipe for Shrimp Fajitas comes from our magnificent Head of Music Staff and Principal Pianist and Vocal Coach, Charlene Lotz. Charlene has been an active performer since her debut solo recital at the Fourth Bartók Béla International Piano Festival in Lima, Peru at the age of 14. In 2020, she was awarded a Doctor of Musical Arts degree at Texas Christian University, studying with John Owings.
Outside of piano playing, Charlene enjoys participating in the Texas Water Safari (a canoeing endurance race down the San Marcos River) with her husband, Brady.
“When I’m not in the canoe with Brady, I’m waiting for him on muddy river banks.”
She also likes creating “pork chop obstacle courses” for Rick (the dog).
Now let's get to these shrimp fajitas! From our kitchens to yours, this is OPERA EATS.
Ingredients:
1 lb large shrimp (peeled and deveined)
1 lime
2 tsp chili powder
½ tsp ground cumin
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
Salt
Freshly ground pepper
2 Tbsp cilantro, finely chopped
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1 red onion, thinly sliced
1 green bell pepper, sliced
Kosher salt
Freshly ground pepper
2 Tbsp vegetable oil
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Flour tortillas
Directions:
1. In a large bowl, mix together the chili powder, cumin, garlic powder, onion powder, paprika, a pinch of salt and pepper. Add the shrimp and toss until the shrimp is coated in the seasoning mixture. Add the cilantro and a squeeze of lime and toss again.
Let marinate in the fridge for 1 hour.
2. Preheat a grill to high heat. While the grill is heating, heat 2 Tbsp vegetable oil in a pan over medium-high heat. Cook the onions and peppers until crisp-tender.
3. Cook the shrimp on the grill until opaque, about 2 minutes per side. (Skewer the shrimp for easy flipping and removal from the grill.)
4. Heat the tortillas and assemble the fajitas. Garnish with guacamole and pineapple pico de gallo.
NOTE: For guacamole, smash ripe avocados and stir in diced red onion, tomatoes, serrano, and cilantro. Season with salt, garlic powder, cayenne pepper, and lime juice.
For pineapple pico de gallo, mix together diced tomatoes, red onion, cilantro, jalapeño, and pineapple. Season with salt, freshly ground black pepper, and lime juice.