The Grafton / Fleming Story

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1c Root Beer
1 ½c Ketchup
1/3c Dark Brown Sugar (packed)
½c Apple Cider Vinegar
¼c Molasses
1tsp Paprika
1tsp Onion powder
1/4tsp mustard powder
1tbls Horseradish sauce

Heat root beer in sauce pan over high heat. As it comes to a boil, whisk in ketchup, brown sugar, molasses, and the apple cider vinegar. Mix until brown sugar and molasses has dissolved. Continue heating on high heat, stirring with whisk occasionally until it comes to a boil. Whisk in paprika, onion powder and mustard powder. Reduce heat and simmer for 15 minutes. Whisk in horseradish sauce and continue simmering for 30 minutes. Remove from heat and set aside to cool. Sauce will thicken some as it cools.

More or less horseradish sauce may be used according to taste, or omitted completely for a more sweeter taste.

More root beer may be added to increase the flavoring, this may result in a longer simmering.

Additionally, the amounts of brown sugar and molasses can be increased and lowered to control the sweetness.

This comes in two parts: The Shrimp and a Chimchurri style sauce

SHRIMP
Shrimp
Limes
Green onions
Cilantro
Jalapenos
Garlic
Oil

Shell shrimp and place into bowl. Add the juice from the limes. Chop green onions, cilantro, and jalapenos and add to shrimp. Smash and mince garlic and add to shrimp. Add a couple of table spoons of oil (just enough to lightly coat) and mix thoroughly. Set aside.

Heat skillet on high. Pour entire shrimp mixture into skillet. Cook until shrimp is heated and cooked thoroughly.
Top with chimchurri sauce below, sour cream, lettuce and cheese. Serve fajita style, taco style or on top of lettuce as a salad.

SAUCE
Cilantro
Jalapenos
Garlic
Green onions
Italian Parsley
Crushed Red Pepper Flakes
Oil
Apple Cider Vinegar

Combine all ingredients into food processor and mix thoroughly. Serve as garnish with shrimp.

There are no amounts listed. Partly because I didn’t measure anything, it was all up to taste, and partly so that anyone using this can adjust it to taste.
It’s listed as shrimp fajitas/tacos/salad because that’s how it progressed. It started off as fajitas, but turned more into tacos. For the second round, I skipped the tortillas and made it like a salad. It was still good all the way around.

As a point of reference, for the measurements I do know, it was 1 pound shrimp (26-30 variety), 4 jalapenos (half went into shrimp, half into sauce), 5 cloves of garlic (3 into sauce, 5 into shrimp), 6 green onions (half into shrimp, half into sauce).

3 small onions (2 sliced, 1 diced)
2 green bell peppers
4 jalapeños
2 tbls oil
black pepper
paprika
garlic powder
1 lb. Top Round steak
1 lb. shrimp, cooked
2 pkgs McCormick’s Fajita mix
cole slaw (no dressing)
Cilantro (fresh)
chipotle Tabasco
lime juice
sour cream
shredded cheese
tortillas

slice 2 of the onions, and the green bell peppers. Cut open the jalapeños and remove the seeds (leave some seeds for heat. Heat oil in skillet and add onions, bell peppers and jalapeños. Cook until onions and peppers are tender. Add ground black pepper, paprika, and garlic powder to taste. Cook another 5 minutes. Remove from heat and set aside.

Cut steak into strips. Cook in skillet until thoroughly cooked. Remove and set aside. Heat shrimp until thoroughly heated. Add McCormick’s Fajita mix to shrimp and prepare according to directions (ie, add 1/2 cup water). Heat to boiling, stir, add steak, simmer for 2-3 minutes, then add the onion, pepper, jalapeño mixture to skillet. Finish according to packaging directions. Remove form heat and set aside.

Preparing the tacos:
Spread sour cream on tortilla, add a small amount of the slaw, diced onion and some chopped cilantro. Add surf and turf mixture and more slaw. Sprinkle with lime juice, chipotle Tabasco, and top with a small amount of cheese.

Variations:
Midwest – skip the shrimp and just go turf, use more cheese and swap the slaw for lettuce
Northwest – skip the steak and use shrimp, crab, scallops
Californian – Prepare wit chicken, skip the cheese and add sliced avocado
Southeast – go fish all the way and use a mango salsa instead of slaw, skip the cheese

I plan to try this again, but with making the fajita mix from scratch instead of a packaged one.

2tbls vegetable oil
1/4 onion sliced
3 pcs Chicken Thighs
Paprika
Garlic powder
Jar of Mancini Peppers
1 Can Condensed Cream of Chicken soup
Wide ribbon noodles

This is as I prepared it, which was for a single serving for me.
Heat vegetable oil in skillet on high. Remove skin from chicken, place into heated skillet, bone side down & cook covered until browned. Season upside with paprika and garlic powder. Turn chicken & continue to brown covered. Season upside with paprika and garlic powder. Turn chicken again, cook until chicken is cooked throughly. Add onions to skillet. Sautee onions for 5 min, then add jar of Mancini peppers. Simmer for 10 minutes, stirring & turning chicken occasionally. Add Cream of Chicken, mix with peppers. Reduce heat to med/low, simmer 5 minutes.

Remove from heat. Server over cooked noodles.

It’s a variation of the previous Mancini Chicken I previously posted.

2tbls vegetable oil
1/4 onion sliced
3 pcs Chicken Thighs
Paprika
Garlic powder
Jar of Mancini Peppers
Cooked rice

This is as I prepared it, which was for a single serving for me.
Heat vegetable oil in skillet on high. Remove skin from chicken, place into heated skillet, bone side down & cook covered until browned. Turn chicken & continue to brown covered. Turn chicken again, add onions to skillet. Season chicken with paprika and garlic powders.Cover and continue to cook chicken. Turn chicken again and cook for another 5 minutes, or until cooked completely. Reduce heat to Med/med-low and add jar of Mancini peppers. Simmer for 20 minutes, stirring & turning chicken occasionally.

Remove from heat. Server over cooked rice.