T.G.I. Friday's Sizzling Shrimp

Ingredients · for 2 (scales to your household)

• 2 Red potatoes $1.55
• 2 teaspoons Light olive oil $0.12
• 1/4 tsp Salt $0.01
• 1/4 tsp Ground black pepper $0.03
• 2 tsp Minced fresh parsley $0.07
• 1 tablespoon Light olive oil $0.18
• 1 Green bell pepper, sliced $0.88
• 1 Red bell pepper, sliced $0.88
• 1/2 Yellow onion, sliced $0.30
• 1 teaspoon Ground cumin $0.13
• 3/4 teaspoon Italian seasoning (herb blend) $0.05
• 3/4 teaspoon Salt $0.04
• 3/4 teaspoon Ground black pepper $0.10
• 1/4 teaspoon Ground cayenne pepper $0.03
• 1 Can Diced tomatoes $2.02
• 24 Medium shrimp, peeled and deveined $11.23
• 4 cloves Garlic, minced $0.12
• 1 tablespoon Lime juice $0.20
• 1/2 cup Crumbled ranchero or cotija cheese $2.55
• 1 tablespoon Minced fresh parsley $0.10

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 475 degrees F. 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 pan (that does not have plastic handles) on the lower rack of the oven. This is the pan that will make the shrimp sizzling hot. Slice each of the potatoes lengthwise into 8 wedges. Toss the potatoes in a bowl with 2 teaspoons of olive oil, plus a couple pinches each of salt, ground black pepper and minced parsley. Arrange the potato wedges in a non-stick baking pan (or in a pan lined with parchment paper), and bake for 25 to 30 minutes or until the 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. We'll use that at the end.
2. Heat 1 tablespoon 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, 3/4 teaspoon salt, 3/4 teaspoon ground black pepper, Italian seasoning, and cayenne pepper. Saute the vegetables for 8 minutes, stirring often.
3. When the peppers and onion have sauteed for 8 minutes, 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.
4. 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 crumbled ranchero or cotija cheese over the center of the dish, followed by about a tablespoon of minced fresh parsley. Serve it immediately—while it's still sizzling.

Per serving