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A Southwest Summer: Santa Fe Shrimp and Peppers

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Rachael Ray be damned, I'll give you a meal in under thirty minutes that would put her panties in a bunch and at the very same time give you the true tastes of the Southwest. Even better, it's totally natural, fresh, low in calories and fat and dammit, it taste good!

First, let's get a myth out of the way. Southwest cooking is not spicy hot, at least real Southwest cooking isn't. True, it does have a hefty dose of spice but remember, spice does not equate to heat. As a matter-of-fact, this taste of the Southwest does not have any hot peppers at all (though you could always add some if you desire).

From the start of this dish to the time the first fork full enters your mouth is about 15 minutes. Hell, it takes more time than that at most fastfood dens of death. This is also a pretty economic dish. If you buy the shrimp on sale, the total cost of this dinner for two is about $6.00!

By-the-way, if you want to have a brunch which will knock the socks off your guests, check this idea out. You can serve this cold over a good homemade bread with a tall, cool glass of sangria.

Ingredients needed to make Santa Fe Shrimp and Peppers (serves 2):

  • 1/2 pound shrimp, peeled
  • 2 Tbs. olive oil
  • 1 green bell pepper, stemmed, seeded and julienned
  • 1 small sweet onion, thinly sliced
  • 1 tsp. red chili powder

Steps:

  1. Rinse the shrimp under cold running water. Pat the shrimp dry and set aside.
  2. In a medium saute pan or skillet, heat the oil over medium heat.
  3. Add the bell pepper, onion and chili powder and saute 3 minutes.
  4. Add the shrimp and saute 5 minutes (depending on the size of the shrimp).
  5. Spoon onto serving plates and serve.

The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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