Prawns or shrimps? What’s the difference? Apparently, it isn’t that simple. Growing up, I refer to the large ones as prawns and the small ones as shrimps. Moving to Australia, I just call them prawns like everyone else does. To put it quite simply and not complicate the names, I go by this rule : A shrimp in the USA is a prawn in Australia.
Now this dish, shall I call it a Mexican or Cajun? It’s Mexican fajitas but with Cajun-spiced prawns. Or again to make things simple, let’s just say Mexican-inspired Cajun Fajitas. This is one simple and quick dish to prepare, not as complicated as whether to call it prawns or shrimps or refer to it as Mexican or Cajun.Ingredients
- 6 flour tortillas
- 3 tsp Cajun spice (available in supermarkets)
- 1 tbs plain flour
- 15 medium green prawns, peeled, de-veined, tails intact
- 1 small avocado, peeled, cut into dice
- 4 vine-ripened tomatoes, peeled, seeds removed, diced
- Juice of 1 lime
- 2 tbs chopped coriander, plus extra whole leaves to garnish
- 2 tbs olive oil
- Lime wedges, to serve
- Sour cream, to serve
1. Preheat the barbecue or grill. Warm tortillas according to packet instructions.
2. Mix avocado, tomatoes, lime juice and coriander together, and season with salt and pepper. Set aside until needed.3. Combine Cajun spice and flour, add prawns and toss. Heat oil in a frypan (or you can brush a flat grill plate with oil), add prawns and cook for 1-2 minutes on each side or until just cooked. 4. Arrange the tortillas, prawns, salsa and lime wedges on serving plates. Serve with sour cream.If you like really spicy food, adjust quantity of Cajun spice to your liking. When my son saw the arranged tortillas, salsa and prawns on his plate, he asked : “So, how do I eat this?” To which my reply was, “Anyway you want it.” Recipe from Taste.com.au