Food & Drink

February 11, 2014

Shrimp fajitas make a fast, flavorful feast

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.

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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