Even if you're not an observer of Lent — which started last week — everyone should eat more fish, and not just on Fridays. This week, we'll share some Lenten friendly seafood recipes. This one comes from the popular web site The Pioneer Woman Cooks.
12 whole large shrimp, peeled and deveined
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8 oz. Mexican red sauce (or enchilada or taco sauce)
1 large onion
1red bell pepper
1 green bell pepper
2 cups Monterey Jack cheese, grated
2 tablespoons olive oil
Salt to taste
Pour red sauce over shrimp. Set aside.
Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry.
Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole — whatever you'd like. Serves 6.