| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | lb | Shrimp; shelled |
| 1 | c | Lightly packed chopped cilantro |
| 1 | Clove garlic; pressed | |
| 1/3 | c | Lime juice (up to) |
| 6 | Flour tortillas | |
| 1 | tb | Vegetable oil |
| 2 | Green bell peppers; sliced | |
| 1 | Onion; sliced | |
| 1/2 | c | Plain non-fat yogurt |
| Green salsa (optional) |
INSTRUCTIONS
None of the recipes I've tried seemed worth posting, until this one. It's so darned good, I had to share it. Marinate shrimp in lime juice with garlic and cilantro for 20 minutes at room temperature. Warm tortillas in foil in oven. Heat oil in skillet and saute bell peppers and onions for 10 minutes, stirring occasionally. Take vegetables out and put shrimp with juice in. Cook on high heat about 3 minutes until done (cut to test, should be opaque in center). Put vegetables back in pan, warm them up, add yogurt. Place mixture on flour tortillas, roll them up, and top with salsa. This recipe came from a cookbook which I think was entitled "Light & Lively" by Sunset...something like that. As you can see, it is a low-fat as well as nutritious meal. Yum yum! lisap@olomana.soest.hawaii.edu (Lisa Petersen) School of Ocean and Earth Science and Technology AT986@FREENET.CARLETON.CA (WARD TOMLINSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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