It was a good thing that I had a lot of time on my hands last night, the rain having trapped me in the house the whole day. Besides, all the trouble was worth it. The Shrimp Fajitas dinner turned out to be a hit. It was a delicious, colorful, and fun. I enjoyed layering the shrimps, salsa, and sour cream on the tortillas and rolling them up before trying to neatly scarf them down. (I had my technique down pat on my third tortilla.)
3 tbsp. olive oil
1/2 kilo shrimps, peeled and deveined
1 tsp. chili powder
1 tsp. cumin
1 green bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 red onion, sliced into thin rings
Season shrimps with chili powder and cumin.
In a pan on medium heat, heat oil. Saute bell peppers and onion for three minutes. Remove vegetables from pan leaving as much oil as you can in the pan.
Put shrimps in pan and saute for three minutes. Return vegetables in pan and saute with the shrimp for another three minutes.
Transfer to heated sizzling plate, if available. (If not, any serving plate will do just fine.)
Serve with sourcream, salsa, and warm flour tortillas.