Creole Shrimp Fajitas

Let's continue the fresh bell pepper theme. One entree recipe and one drink recipe this week.

1 pound peeled and deveined extra-large fresh shrimp

2 tablespoons canola oil, divided

1 tablespoon Creole seasoning, divided

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 orange bell pepper, cut into strips

1 green bell pepper, cut into strips

1 small yellow onion, sliced

1 jalapeño, seeded and thinly sliced

1 teaspoon chopped garlic

8 ounces sour cream

1 teaspoon lime zest

2 tablespoons fresh lime juice

1/4 teaspoon kosher salt

Flour tortillas, warmed

Queso fresco, fresh cilantro, and lime wedges, to serve

In a medium bowl, combine shrimp, 1 tablespoon oil, and 1 1/2 teaspoons Creole seasoning.

In a lagre cast-iron skillet, heat remaining 1 tablespoon oil over medium-high heat. Add bell peppers, onion, and jalapeño. Cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Add garlic; cook for 1 minute. Stir in remaining 1 1/2 teaspoons Creole seasoning. Remove pepper mixture from skillet.

In same skillet, cook shrimp over medium-high heat, until pink and firm, 2 to 3 minutes per side. Return pepper mixture to skillet, and stir until combined.

In a small bowl, combine sour cream, lime zest and juice, and salt. Serve alongside shrimp mixture with warmed tortillas, queso fresco, cilantro, and lime wedges.

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Enjoy!!!

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