T.G.I. Friday's Sizzling Shrimp
By Todd Wilbur
The T.G.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 Atkins-approved 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 cool with the dish coming to your table in a sizzling iron skillet just like fajitas. This clone re-creates that same sizzling presentation in a large serving for two. If you want to serve more, add another 8 to 10 shrimp to the recipe—there are plenty of peppers and other stuff in there so the recipe will still work. Pop an oven-safe skillet into the oven as the potatoes are baking. This way, when the dish is ready to serve, you transfer it to this blazing hot pan just before bringing it to the table. Ah, listen to that 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.
Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
This recipe is available in
- 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
- 1/2 yellow onion, sliced
- 1 teaspoon ground cumin
- 3/4 teaspoon Italian seasoning (herb blend)
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon ground 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
- 1/2 cup crumbled ranchero or cotija cheese
- 1 tablespoon minced fresh parsley
- Do This
1. Preheat oven to 475 degrees F. Make sure your oven has two racks so that you have room to heat up the serving skillet. Place a large cast iron skillet or an oven-safe pan (that does not have plastic handles) on the lower rack of the oven. This is the pan that will make the shrimp sizzling hot. Slice each of the potatoes lengthwise into 8 wedges. Toss the potatoes in a bowl with 2 teaspoons of olive oil, plus a couple pinches each of salt, ground black pepper and minced parsley. Arrange the potato wedges in a non-stick baking pan (or in a pan lined with parchment paper), and bake for 25 to 30 minutes or until the potatoes turn golden brown. When the potatoes are done, take them out and turn off the oven. Keep the empty skillet in there on the lower rack. We'll use that at the end.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, add the red and green bell peppers, and onion. Stir in the cumin, 3/4 teaspoon salt, 3/4 teaspoon ground black pepper, Italian seasoning, and cayenne pepper. Saute the vegetables for 8 minutes, stirring often.
3. When the peppers and onion have sauteed for 8 minutes, add the can of diced tomatoes, including the liquid to the skillet. Add the shrimp, garlic and lime juice. Cook for another 5 minutes, stirring often.
4. 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, then arrange the potato wedges around the edge of the dish. Quickly sprinkle crumbled ranchero or cotija cheese over the center of the dish, followed by about a tablespoon of minced fresh parsley. Serve it immediately—while it's still sizzling.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.