On Day 9, we had Smoked Shrimp Fajitas with leftover shrimp that we smoked in the Grapevine & Cherry blend on day 8. Making delicious meals out of leftovers is so easy when the meat/seafood is ready to go!
After just getting back from a trip, who wants to cook! This was perfect. All we had to do was warm up the shrimp and grilled vegetables from the day before, then prepare the tortillas and a few sides. (We made Mexican rice, plus set out queso dip, salsa, tortilla chips, some cheese, and lemon and lime wedges).
Chef's Tip: Lightly oil the corn tortillas (we use olive oil) and then griddle them to heat them up. Most people warm tortillas up in the microwave, but then the crumble and fall apart when you're making your fajitas. Oiled and griddled, they bring a nice texture to the fajita and hold up a lot better.
AND we had enough left over to have these delicious shrimp tacos again for lunch tomorrow. With just that one grilling session, we made three incredibly flavorful, delicious meals, without complicated, time consuming recipes. Wine'd Up in Smoke takes "leftovers" to a whole new level!
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To find out more about the Wined Up in Smoke blend used in this recipe:
