Potatoes
2 medium red potatoes
2 teaspoons light olive oil
2 pinches salt
2 pinches ground black pepper
2 pinches minced fresh parsley
1 tablespoon light olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 yellow onion, sliced
1 teaspoon ground cumin
3/4 teaspoon Italian seasoning (herb blend)
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 14.5-ounce can diced tomatoes
24 to 28 medium shrimp, peeled and deveined
4 cloves garlic, minced (2 tablespoons)
1 tablespoon lime juice
Garnish
1/2 cup crumbled Ranchero cheese
1 tablespoon minced fresh parsley
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Preheat oven to 475 degrees F. Setup your oven with two racks so that you have room to heat up the serving skillet. Place a large cast iron skillet or an oven-safe skillet (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 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 25-30 minutes or until 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.
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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.
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When peppers and onions 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.
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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 ranchero cheese over the center of the dish, followed by about a tablespoon of minced fresh parsley. Serve immediately .
Serves 2