A smoothie and lemon slice with a friend on Saturday, a memphis meltdown icecream at the movies yesterday so tonight I had to eat light to balance the overindulgence. Just looking at cakes adds the kilos so actually eating them does some serious damage. I had one of these fajitas, Dario two and Adriano had the other seven. He always stays at the table long after we have left.
Shrimp Fajitas
Author: Suzanne Perazzini
Ingredients
- 2 tsp oil
- 1 tsp garlic-infused oil
- 2 spring onions, chopped finely - green part only
- 1 small red pepper, sliced
- 500g shrimps
- ½ cup homemade salsa (no onion)
- Salt & pepper
- 8 small gluten-free tortillas
- 1 cup shredded Edam cheese
- Small handful coriander, chopped
Method
- Heat oils in a large nonstick skillet over medium-high heat.
- Add spring onion and bell pepper and cook for 2-3 minutes, flipping just as the vegetables begin to brown.
- Add shrimp and stir-fry 4-5 minutes or until shrimp are opaque.
- Add salsa and cook for 1 minute.
- Fill tortillas with shrimp mixture. Top with hard cheese and coriander.
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