General Discussion & Chat: Coffee and...For Friday, February 3, 2006, 1 by

wrote:
Well, I decided to just come on over here and post since it's *really* Friday now. LOL

It's finally stopped raining here but has poured all day long.

Defoe, thanks so much for the complimentabout my supper. Thought I'd post the recipe and a picture of the shrimp dish. I get most of my recipes off the internet. If I want something ... just do a google search and can find it. LOL

TGIF Sizzling Shrimp

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
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.
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! (
http://www.topsecretrecipes.com)
Makes 2 servings.