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Sizzling Shrimp




Source of Recipe


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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.



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!

Makes 2 servings.