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Shrimp fajitas make a fast, flavorful feast

By Linda Gassenheimer

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  • Shrimp Fajitas

    Marinade:

    4 teaspoons olive oil, divided

    1 teaspoon balsamic vinegar

    2 teaspoons minced garlic

    2 teaspoons chili powder

    2 teaspoons ground cumin

    3/4 pound uncooked, peeled shrimp

    Salt and freshly ground pepper

    Fajitas:

    3/4 cup sliced onion

    3/4 cup sliced red or green bell pepper

    Salt and freshly ground pepper

    2 (8-inch) flour tortillas

    MIX 2 teaspoons olive oil with vinegar, garlic, chili powder and ground cumin in a bowl. Add shrimp and toss well. Set aside while you prepare other ingredients.

    HEAT remaining 2 teaspoons olive oil in a large nonstick skillet over high heat. Add onion and red bell pepper. Saute 2 to 3 minutes. Remove to a plate. Add 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 tortillas in a paper towel and place in a microwave for 30 seconds. Remove to another serving dish.

    PLACE warm tortillas, shrimp and vegetables on the table. Each person can make their own fajita by placing the fillings in the center of each tortilla. Fold and serve.

    Per serving: 416 calories (31 percent from fat), 14.3 g fat (2.4 g saturated, 8.9 g monounsaturated), 276 mg cholesterol, 39.8 g protein, 33.6 g carbohydrates, 3.7 g fiber, 508 mg sodium.

    Yield: 2 servings.



Serve these flavorful shrimp fajitas for a weeknight meal, or make a bigger batch for a group feast. The shrimp marinade in the recipe works well, but if pressed for time you could substitute a purchased fajita sauce.

Corn and black bean salad is a festive, colorful side dish. Here’s how to make it: Toss 1 cup frozen corn kernels (defrosted) and 1 cup low-sodium black beans (rinsed and drained) with 1/4 cup reduced-fat vinaigrette. Spoon into 2 large romaine lettuce leaves.

Helpful hints

• The onion and bell pepper can be sauteed in advance. Warm for a minute and add the shrimp to cook just before serving.

• To quickly defrost frozen corn, place in a colander in the sink and run hot water over it.

• Warmed tortillas can be wrapped in foil and kept warm for an hour.

Countdown

• Marinate the shrimp.

• Prepare remaining ingredients.

• Make salad and set aside.

• Make fajitas.

Shopping list

To buy: 3/4 pound uncooked, peeled shrimp; 1 red bell pepper; 1 small package 8-inch flour tortillas; 1 bottle chili powder; 1 bottle ground cumin; 1 package frozen corn kernels; 1 can black beans; 1 head romaine lettuce.

Staples: Olive oil, balsamic vinegar, minced garlic, onion, reduced-fat vinaigrette dressing, salt, black peppercorns.

Miami Herald

Gassenheimer: dinnerinminutes.com

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The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.

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