• BH&G 2937

    From Dave Drum@1:3634/12 to All on Sun Jun 6 12:57:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shrimp Fajita Grill Breads
    Categories: Seafood, Herbs, Chilies, Cheese, Squash
    Yield: 4 Servings

    1 lb Peeled, deveined large
    - shrimp
    1/2 ts Salt-free Fiesta Lime
    - seasoning blend
    1 md Bell pepper; seeded,
    - quartered lengthwise
    1 sl (1/2") onion
    1/2 md Zucchini; cut longway in
    - 1/4" slices
    3 Roma tomatoes; halved,
    - seeded
    1 sm Fresh jalapeno
    2 Rustic white artisan pizza
    - thin crust flatbreads;
    - such as Flatouts brand
    4 Light queso fresco &
    - chipotle individually
    - foil-wrapped spreadable
    - cheese wedges
    2 tb Snipped fresh cilantro
    1/4 ts (ea) kosher salt & ground
    Black pepper
    2 tb Snipped fresh cilantro

    Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper
    towels. Sprinkle shrimp with lime seasoning blend. Thread
    shrimp onto long metal skewers, leaving 1/4 inch between
    shrimp. Set aside.

    For a charcoal or gas grill, place sweet pepper and onion
    on the rack of a covered grill directly over medium heat.
    Grill for 8 to 10 minutes or until tender and lightly
    browned, turning once halfway through grilling. Add shrimp
    skewers, zucchini, tomatoes, and jalapeno pepper for the
    last 3 to 5 minutes of grilling or until shrimp are opaque
    and vegetables are tender, turning once halfway through
    grilling. Remove from grill.

    Place flatbreads on grill rack. Grill for 1 to 2 minutes
    or until bottoms are lightly browned. Remove from grill.
    Spread browned sides of flatbreads with cheese.

    Peel and seed jalapeno pepper. Chop jalapeno pepper, sweet
    pepper, onion, zucchini, and tomatoes. Transfer to a
    medium bowl. Add the 2 tablespoons cilantro, the salt, and
    black pepper; toss gently to combine.

    To serve, top flatbreads with pepper mixture and shrimp.
    Return flatbreads to grill rack. Grill for 3 to 4 minutes
    more or until toppings are heated through and bottoms of
    flatbreads are lightly browned. Cut each flatbread in
    half. Garnish with additional cilantro.

    * TIP: If you can't find flatouts flat breads, you could
    use regular flatouts, or flour tortillas.

    Better Homes & Gardens | September 2015

    MM Format by Dave Drum - 17 September 2015

    Uncle Dirty Dave's Archives

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