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for potatoes : 2 medium red potatoes
2 tspn light olive oil
2 pinches salt
2 pinches ground black pepper
2 pinches minced fresh parsley
for shrimp :
1 tbsp light olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
½ yellow onion, sliced
1 tspn ground cumin
¾ tspn Italian seasoning (herb blend)
¾ tspn salt
¾ tspn ground black pepper
¼ tspn cayenne pepper
1 x 14½ oz can diced tomatoes
24 to 28 medium shrimp, peeled and deveined
4 cloves garlic, minced
1 tbsp lime juice
for garnish :
½ cup crumbled ranchero cheese
1 tbsp minced fresh parsley
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 on the lower rack of the oven.
Slice each of the potatoes lengthwise into 8 wedges. Toss the potatoes in a bowl with 2 tspn olive oil, plus a couple pinches each of salt, ground
black pepper and minced parsley.
Arrange the potato wedges in a nonstick 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.
Heat 1 tbsp 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, ¾
tspn salt, ¾ tspn ground black pepper, Italian seasoning, and cayenne pepper. Sauté the vegetables for 8 minutes, stirring often.
When peppers and onions have sautéed 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.
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 tbsp of minced fresh parsley. Serve it up immediately -- while it's
still sizzling!
2 tspn light olive oil
2 pinches salt
2 pinches ground black pepper
2 pinches minced fresh parsley
for shrimp :
1 tbsp light olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
½ yellow onion, sliced
1 tspn ground cumin
¾ tspn Italian seasoning (herb blend)
¾ tspn salt
¾ tspn ground black pepper
¼ tspn cayenne pepper
1 x 14½ oz can diced tomatoes
24 to 28 medium shrimp, peeled and deveined
4 cloves garlic, minced
1 tbsp lime juice
for garnish :
½ cup crumbled ranchero cheese
1 tbsp minced fresh parsley
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 on the lower rack of the oven.
Slice each of the potatoes lengthwise into 8 wedges. Toss the potatoes in a bowl with 2 tspn olive oil, plus a couple pinches each of salt, ground
black pepper and minced parsley.
Arrange the potato wedges in a nonstick 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.
Heat 1 tbsp 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, ¾
tspn salt, ¾ tspn ground black pepper, Italian seasoning, and cayenne pepper. Sauté the vegetables for 8 minutes, stirring often.
When peppers and onions have sautéed 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.
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 tbsp of minced fresh parsley. Serve it up immediately -- while it's
still sizzling!