Email to Suzanne      

Recipe Categories: Mom2Ty's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD HalloweenRecipes MEATS Menu Mixes PASTA PIZZA POULTRY SALADandDRESSING SANDWICHES SOUPSandSTEWS VEGETABLES

T.G.I. Friday's® Sizzling Shrimp




Source of Recipe


Todd Wilbur


Recipe Introduction


The 739-unit T.G.I. Friday's chain in the midst of a system-wide
rejuvenation. In addition to upgrading the look of the restaurants, the
company is replacing many old menu items with new, creative dishes including several Atkins-approved low-carb selections. Though not low-carb (because of the potatoes) this new menu addition is still a healthy entree choice, and the presentation is very cool with the dish coming to your table in a sizzling iron skillet just like fajitas. This week's clone recreates that
same sizzling presentation in a large serving for two (If you want to serve
more, simply add another 8 to 10 shrimp to the dish -- there are plenty of
peppers and other stuff in there so the recipe still works). All you have to
do is heat up an oven-safe serving pan in the oven as the potatoes are
baking. This way, when the dish is ready to serve, you simply transfer it to
this blazing hot pan before bringing it to the table. Ah, nice sizzle. Since
this pan will be toasting in a very hot oven, be sure not to use a skillet
with plastic handles or other meltable parts. A large cast-iron skillet is
the best choice, if you've got one.



Recipe Link: http://www.topsecretrecipes.com

List of Ingredients




Potatoes
2 medium red potatoes
2 teaspoons light olive oil
2 pinches salt
2 pinches ground black pepper
2 pinches minced fresh parsley

1 tablespoon light olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 yellow onion, sliced
1 teaspoon ground cumin
3/4 teaspoon Italian seasoning (herb blend)
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 14.5-ounce can diced tomatoes
24 to 28 medium shrimp, peeled and deveined
4 cloves garlic, minced (2 tablespoons)
1 tablespoon lime juice

Garnish
1/2 cup crumbled ranchero cheese
1 tablespoon minced fresh parsley

Recipe



1. Preheat oven to 475 degrees. Make sure your oven has two racks so that
you have room to heat up the serving skillet. Place a large cast iron
skillet or an oven-safe skillet (that does not have plastic handles) on the
lower rack of the oven. This is the pan that will make the shrimp sizzling
hot. Slice each of the potatoes lengthwise into 8 wedges. Toss the potatoes
in a bowl with 2 teaspoons olive oil, plus a couple pinches each of salt,
ground black pepper and minced parsley. Arrange the potato wedges in a
non-stick baking pan (or in a pan lined with parchment paper), and bake for
25-30 minutes or until potatoes turn golden brown. When the potatoes are
done, take them out and turn off the oven. Keep the empty skillet in there
on the lower rack. We'll use that at the end.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. When
the oil is hot, add the red and green bell peppers, and onion. Stir in the
cumin, 3/4 teaspoon salt, 3/4 teaspoon ground black pepper, Italian
seasoning, and cayenne pepper. Sauté the vegetables for 8 minutes, stirring
often.
3. When peppers and onions have sautéed for 8 minutes, add the can of diced
tomatoes, including the liquid to the skillet. Add the shrimp, garlic and
lime juice. Cook for another 5 minutes, stirring often.
4. Use a thick hot pad to carefully remove the hot skillet from the oven.
Pour the entire contents of the dish into the hot skillet, then arrange the
potato wedges around the edge of the dish. Quickly sprinkle ranchero cheese
over the center of the dish, followed by about a tablespoon of minced fresh
parsley. Serve it up immediately -- while it's still sizzling!