Summer Recipes – Shrimp and Sweet Pepper Fajitas

Any recipe that calls for a lime screams Summer to me. I found this easy shrimp fajita recipe online yesterday evening. It was quick and tasted fantastic.

The recipe come from Family Circle's website. Prep time says 10 min but if you have to peel and devein your shrimp you better add a little time. Cook time is pretty accurate. The recipe also calls for Southwest seasoning. I couldn't find that so I went with McCormick's 'Mexico' seasoning. You'll find it in the spice aisle of course.

Along with the sweet peppers, I added a little heat with a fresh sliced jalapeno. I opted out of the scallions. I had never had Quino before. It's a bit more coarse than rice but a good substitute with the added 'Mexico' Seasoning

• 1 tablespoon vegetable oil
• 1 pound medium shrimp, shelled and deveined
• 1 tablespoon Southwest seasoning blend (such as McCormick)
• 6 cups fresh sliced peppers and onions
• 1/8 teaspoon salt
• 1 cup quinoa, uncooked
• 8 warm corn tortillas
• 1/2 cup reduced-fat sour cream
• 1/4 cup jarred salsa verde
• 2 limes, cut into wedges
• 4 scallions, sliced

1. Heat oil in a large nonstick skillet over medium-high heat. Season shrimp with 1 tsp of the Southwest seasoning. Add to skillet and cook 2 minutes on each side. Remove to a plate.
2. Add peppers and onions to skillet. Season with salt and 1 tsp of the Southwest seasoning. Cook 10 minutes or until tender, stirring often. Add up to 1/4 cup water if mixture becomes too dry. Stir in shrimp.
3. Meanwhile, cook quinoa following package directions, about 15 minutes, adding remaining 1 tsp Southwest seasoning. Remove from heat.
4. Wrap shrimp-and-pepper mixture in tortillas and serve with quinoa, sour cream, salsa, limes and scallions.