Truckee Healthy Now recipe: Naturally healthy shrimp fajitas | SierraSun.com

Truckee Healthy Now recipe: Naturally healthy shrimp fajitas

Special to the Bonanza
Shrimp are good and good for you no matter how you serve them, but these fajitas should be on your starting line up.
Courtesy Simone Grandmain / TDRPD |

The sign at the indoor track at Truckee-Donner Recreation & Park District’s Fitness Center reads, “Water only.”

Fortunately it is a very small sign — not even eye level — so when Peggy brought in some killer shrimp fajitas to share with the gym “regulars” it was quickly forgiven. And appreciated!

Also, to be fair, it is not like she was smuggling in homemade fudge (you know who you are) and shrimp really are a healthy go-to, in keeping with the TDRPD mission to support a healthy mountain community.

Yes we do and this contraband shrimp is no exception. Shrimp are low in calories (85 for one dozen shrimp); packed with protein (20 grams for three ounces); and a great addition to basically any vegetable, pasta or salad dish, therefore a great addition to the gym.

Plus shrimp provide key nutrients such as 100% of the daily value for selenium, more than 75% for vitamin B12 and 50% for phosphorous. (Yum.)

These shrimp fajitas start with cooked, cleaned, peeled, tail-on shrimp, 16-21 count per pound, courtesy of Save Mart, where they are currently on sale.

After thawing out the shrimp, you’ll need to cut off the tails before you start cooking. This dish is so easy and so delicious the sign at the track really needs to be changed to: “Water and shrimp fajitas only.”

Not happening.

Shrimp Fajitas ingredients:

1/2 cup chicken broth (maybe a little more as needed)

1 heaping tsp. crushed garlic

1/2 onion, sliced

1/2 green or red bell pepper cut into strips

1/2 package or two tbls. taco seasoning

12 large shrimp (16-21 count per pound), cooked, cleaned, peeled, tail cut off

1 cup diced tomatoes (Or about 12 cherry tomatoes halved. More flavorful this season.)

2 tbls. red salsa

Preparation:

In large skillet heat chicken broth over high heat. Reduce heat and add garlic. Stir. Add onion and bell pepper and cook until onion is limp and transparent, stirring occasionally. Add taco seasoning and stir.

When all hot and blended add your shrimp and heat through. Add tomatoes and salsa and continue cooking until tomatoes are heated and falling apart.

Serve with La Tortilla Factory low carb flour tortillas and shredded lettuce.

Optional: Top with a little sour cream and chopped cilantro.

This column comes courtesy of Truckee-Donner Recreation & Park District staff and members, inspiring creative, active lives for a healthy mountain community. For more information on how you can stay in shape during the winter months, visit tdrpd.org.