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Quick & Easy: Shrimp fajitas make a fast, flavorful feast


4 tsp. olive oil, divided use

1 tsp. balsamic vinegar

2 tsp. minced garlic

2 tsp. chili powder

2 tsp. ground cumin

¾ lb. uncooked, peeled shrimp

Salt and freshly ground pepper

¾ cup sliced onion

¾ cup sliced red or green bell pepper

Salt and freshly ground pepper

2 (8-inch) flour tortillas

Mix 2 teaspoons olive oil with the vinegar, garlic, chili powder and ground cumin in a bowl. Add the shrimp and toss well.

Heat remaining 2 teaspoons olive oil in a large nonstick skillet over high heat. Add the onion and red bell pepper. Saute 2 to 3 minutes. Remove to a plate. Add the shrimp and marinade. Saute 2 minutes or until shrimp just turn pink. Remove to a serving dish and sprinkle with salt and pepper to taste.

Wrap the tortillas in a paper towel and microwave for 30 seconds.

To serve, place the warm tortillas, shrimp and vegetables on the table. Each person can make a fajita by placing the fillings in the center of a tortilla. Fold and serve.

Makes 2 servings.

Note: Corn and black bean salad is a festive, colorful side dish: Toss 1 cup frozen corn kernels (defrosted) and 1 cup low-sodium rinsed and drained black beans with ¼ cup reduced-fat vinaigrette. Spoon into 2 large romaine lettuce leaves. Makes 2 servings.

— Linda Gassenheimer, Miami Herald

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