Rumor has it that my brother-in-law, Dan, loves shrimp and could eat three pounds a day. Maybe more. But since I’ve never actually witnessed this, I think the story has been embellished over the years.
These fajitas are another favorite weekday meal in my arsenal.
Every time I serve them, the kids – who have also never seen Dan eat massive amounts of shellfish – will say, “Uncle Dan would love this dish!”
I don’t know whether he would or not, be we sure do.
Easy, quick, delicious, plus the vegetable is incorporated, so you don’t need to make a side dish – you know, all my favorite things!
Prep time: 15 minutes
Cook time: 10 minutes
• 1 pound medium shrimp, thawed, peeled and deveined
• 2 tablespoon extra virgin olive oil, divided
• 2 tablespoons minced fresh parsley
• 3 cloves garlic, minced
• 1/4 teaspoon cumin
• 1/8 teaspoon chili powder
• 1/4 teaspoon salt
• 1 large sweet onion, sliced thin
• 1 medium red bell pepper, sliced julienne
• 1 medium yellow or orange bell pepper, sliced julienne
• 8 (6-inch) flour tortillas
• sour cream
In a large bowl, toss the shrimp with 1 tablespoon of oil, parsley, garlic, cumin, chili powder, and salt.
In a large nonstick pan, heat the remaining oil over medium-high. Add the onions and peppers; cook, stirring occasionally, for 5 minutes until crisp-tender. Season with a pinch of salt. Add in the shrimp mixture and stir until they turn pink and cooked through, about 3 more minutes.
While that’s cooking, heat your tortillas in the oven or over a stove burner.
Assemble shrimp and vegetables in the tortillas with salsa, sour cream, and a little extra chopped parsley. Serve right away and enjoy!