The TG.I. Friday’s chain engineered a system-wide rejuvenation by upgrading the look of the restaurants and replacing many old menu items with new, creative dishes including several Atkinsapproved low-carb selections. Though not low-carb (because of the potatoes) this new menu addition is still a healthy entree choice, and the presentation is very cool with the dish coming to your table in a sizzling iron skillet just like fajitas. This clone recreates that same sizzling presentation in a large serving for two (if you want to serve more, simply add another 8 to 10 shrimp to the dish—there are plenty of peppers and other stuff in there so the recipe still works). All you have to do is pop an oven-safe skillet into the oven as the potatoes are baking. This way, when the dish is ready to serve, you simply transfer it to this blazing hot pan before bringing it to the table. Ah, nice sizzle, Since this pan will be heating up in a very hot oven, be sure not to use a skillet with a plastic handle that could melt. A large cast-iron skillet is the best choice, if you’ve got one. If you don’t have an oven-safe pan, you can always heat up your skillet on the stovetop.
SERVES: 2
INGREDIENTS:
- 2 medium red potatoes
- 2 teaspoons light olive oil
- 2 pinches salt
- 2 pinches ground black pepper
- 2 pinches minced fresh parsley
- 1 tablespoon light olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- ½ Spanish onion, sliced
- 1 teaspoon ground cumin
- ¾ teaspoon Italian seasoning (herb blend)
- ¾ teaspoon salt
- ¾ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 14.5-ounce can diced tomatoes
- 24 to 28 medium shrimp, peeled and deveined
- 4 cloves garlic, minced (2 tablespoons)
- 1 tablespoon lime juice
GARNISH:
- ½ cup crumbled ranchero or cotija cheese
- 1 tablespoon minced fresh parsley
INSTRUCTIONS:
- Preheat oven to 475 degrees. Place a large cast-iron skillet or an oven-safe skillet (without plastic handles) on the lower rack of the oven.
- Slice each potato lengthwise into 8 wedges. In a bowl, toss the potato wedges with 2 teaspoons of olive oil, salt, ground black pepper, and minced parsley. Arrange the potato wedges in a nonstick baking pan or a pan lined with parchment paper. Bake for 25 to 30 minutes or until the potatoes turn golden brown.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the red and green bell peppers, onion, cumin, salt, ground black pepper, Italian seasoning, and cayenne pepper. Saute the vegetables for 8 minutes, stirring often.
- Add the can of diced tomatoes (including the liquid), shrimp, garlic, and lime juice to the skillet. Cook for another 5 minutes, stirring often.
- Use a thick hot pad to carefully remove the hot skillet from the oven. Pour the entire contents of the dish into the hot skillet. Arrange the potato wedges around the edge of the dish.
- Sprinkle crumbled ranchero or cotija cheese over the center of the dish, followed by minced fresh parsley.
- Serve immediately while it’s still sizzling.
