Sometimes I just don’t feel like firing up the grill. This is a fair approximation of a grilled fajitas dinner. Sherry gave it a thumbs up.
1/2 – 3/4 pounds medium shrimp; peeled and deveined.
1 red bell pepper; whole
1 green bell pepper; whole
1 large yellow onion (preferably a Texas Sweet or a Vidalia); peeled and cut into 8ths
corn or flour tortillas
salsa (We like Pace.)
pico de gallo
Place the cleaned shrimp in a large bowl and sprinkle with the powders and with a bit of salt. Stir well to coat. Place in the fridge for the time being.
Roast red and green peppers over open flame, turning frequently to blacken evenly. When blackened all over, place in plastic bag and seal. Set aside and allow to steam for about 15 minutes.
|Collapsible Steamer Basket|
While the peppers rest, set up a steamer for the onions.
I put the onions in a steamer basket over an inch of water and cook for about 10-15 minutes covered.
When the onions are tender, remove from steamer and drain well.
Peel the bell peppers and remove seeds and membranes. Cut into a dice.
Coat a large skillet with non-stick spray, and bring to a medium heat. Add the peppers and onions and stir well to mix. Stir frequently to avoid sticking. Add a tablespoon of liquid smoke and continue stirring frequently.
Heat another large skillet treated with non-stick spray. Place 4 tortillas in the microwave and cover with a damp paper towel.
Add shrimp to the skillet and allow to pan sear for a minute or so; then turn each one individually. Turn off the heat.
Microwave the tortillas for about 30 seconds; more if needed, until nicely warmed.
Remove the shrimp and the peppers and onions to a platter and serve up with tortillas, sour cream, salsa, and pico de gallo.