Shrimp Tacos with Chimichurri

  • 1 batch chimichurri made from this recipe or a favorite of yours
  • 6-8 mini sweet peppers, seeded and sliced into thin strips
  • ½ lb. large raw shrimp, peeled and deveined
  • 2 tsp. cooking fat - I used bacon fat
  • 2 tsp. Penzeys fajita seasoning or similar blend
  • 6-10 street taco size corn or flour tortillas
  • Guacamole and/or salsa, along with chimichurri for serving

Make the chimichurri and chill until ready to use.

Prepare the peppers and shrimp for cooking. Heat the cooking fat of your choice over medium-high heat in a large skillet and add the peppers. Sauté the peppers for 5 minutes, stirring regularly, until they are slightly soft and a little browned at the edges. Add the shrimp and the fajita seasoning and continue sautéing the peppers and shrimp together until the shrimp is fully cooked and pink throughout.

Serve the warm shrimp and peppers on tortillas with chimichurri and guacamole and/or salsa.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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