| 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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