Skillet Shrimp Fajitas

By cserumga

- from Everyday with Rachael Ray Magazine, April 2010

- makes 4 servings

Ingredients

• 1 cup plain yogurt, preferably Greek-style
• 1/4 cup chopped cilantro, plus 1/4 cup cilantro leaves, for sprinkling
• Eight 7-inch whole wheat tortillas
• 1/4 cup extra-virgin olive oil
• 1 onion, sliced
• Salt and black pepper
• One 14.5-ounce can diced tomatoes
• 2 cloves garlic, chopped
• 1/2 teaspoon crushed red pepper
• 1 pound large shrimp—peeled, deveined and tails removed

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from rachaelraymag.com

Preparation

Step 1

1. Preheat the oven to 350°. In a small bowl, stir together the yogurt and 2 tablespoons chopped cilantro. Wrap the tortillas in foil and heat in the oven for 15 minutes.

2. Meanwhile, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat; add the onion, season with salt and black pepper and cook until browned, about 12 minutes. Add the tomatoes, increase the heat and cook until the liquid evaporates, about 3 minutes; transfer to a bowl.

3. Add the remaining 2 tablespoons olive oil, the garlic and crushed red pepper to the skillet and cook over medium-high heat for 1 minute. Add the shrimp, season with salt and black pepper and cook until just pink and opaque, 3 to 5 minutes; stir in the remaining 2 tablespoons chopped cilantro. Serve with the tortillas, onion mixture, yogurt and cilantro leaves.