Shrimp and Bell Pepper Fajitas
August 18, 2006
Looking through the recipe index for this blog, I realized that the noble bell pepper has been sadly neglected. To remedy the situation, I give you the Fajita post. I know some of you reading this blog do not eat meat or fish, so feel free to simply exclude the shrimp detail because these tri colored bell peppers are the star of these fajitas.
And for you gluten-free/lactose free eaters? Corn tortillas (check ingredients on the back to ensure that no flour was used to finish them off), and beans make this meal healthy and edible for you too. Now how about that? A dish to please all the picky eaters/diet restricted types in your life. Don't thank me, just pass on this URL to your friends.
You will need:
- 3 bell peppers: green, red, yellow, sliced
- 1 red onion, halved then sliced
- 3 cloves of minced garlic
- 1 jalapeno pepper, sliced
- 1/2 lime
- large handful of chopped Italian parsley or cilantro
- 3 tbsp of vegetable oil or olive oil
- 1 lb of deveined shrimp
- 1 can of black beans
- 1 pkg of corn tortillas
Step One: In a large skillet, heat the oil over medium-high heat until oil begins to spatter. Add the garlic, onions, jalapenos, and bell peppers. Season with salt. Cook this, stirring every few minutes, for 8-10 minutes or until the bell peppers begin to tenderize.
Step Two: Add the deveined shrimp directly into the veggies, and squeeze the lime over them for added flavor. Cook this only for 2 minutes, stirring, and turn off the heat. Add the chopped cilantro or Italian parsley, tossing everything about. Cover with foil.
Step Three: While things are heating up with the bell peppers, take another skillet or a comal and heat to medium. "Cook" each corn tortilla on each side for 45 seconds, or until the tortilla becomes very soft. You MAY NOT heat these tortillas in the microwave because they will become dry and brittle. Heating the tortillas one-by-one in a skillet on each side will ensure the proper pliability for eating the fajitas like little tacos.
Step Four: In a small pot, heat 2 tablespoons of vegetable oil, 1 clove of minced garlic over medium heat until oil is hot. Add the can of beans and season with salt. I cooked these beans for about 7-10 minutes while the vegetables cooked and they were perfect for my fajitas.
Serve these veggies in a big bowl, with the side of warmed tortillas covered by a clean dish towel to retain heat, and the side of beans. I ate these fajitas with tomatillo salsa and guacamole. They are oh so yummy for the end of summer.
Labels: bell pepper, corn tortillas, fajitas, seafood, shrimp
