23
Makes about 8 fajitas (3 shrimp per fajita)
1 pound frozen large shrimp, thawed
and fully peeled
3 tablespoons olive oil, divided
1 large garlic clove, finely chopped
¾ teaspoon chili powder
Pinch ground cumin
2 small bell peppers (any color), sliced
into ¼-inch strips
1 small red onion, sliced into ¼-inch
strips
½ teaspoon kosher salt, divided
Pinch pepper
Pinch garlic powder
1 tablespoon cilantro, roughly chopped
1 tablespoon fresh lime juice
4 wooden skewers, cut in half, optional
Small flour tortillas
Small lime wedges, for serving
Guacamole, for serving, optional
Salsa, for serving, optional
Sour cream, for serving, optional
1. Use paper towels to fully dry the peeled
shrimp. Put the dried shrimp in a small bowl
or plastic bag with 2 tablespoons of the
olive oil, garlic, chili powder and cumin. Stir
to evenly coat with all of the ingredients.
Refrigerate for 20 minutes to marinate.
2. While the shrimp is marinating, toss the
peppers and onions in the remaining oil.
Sprinkle with ¼ teaspoon of the salt and the
pinch of pepper and garlic powder. Turn on
the Cuisinart
®
Griddler
®
. Select Griddle and
set to 425°F.
3. Once preheated, put the peppers and onions
on the Griddler
®
. Set the timer for 15 minutes
and cook, stirring occasionally with silicone-
tipped tongs until peppers and onions are
browned and melted.
4. Once time expires, transfer all of the peppers
and onions to the top half of the griddle while
the shrimp cook. Transfer to a serving bowl
when shrimp are done and toss with the
chopped cilantro.
5. Once shrimp have marinated, remove from
the refrigerator. Combine with the lime juice
and remaining salt. If using wooden skewers,
put 3 shrimp on each skewer. Set the count-
up timer and cook the skewers on the bottom
half of the grill for about 5 minutes on the first
side and 3 minutes on the other side until fully
opaque. Alternately, shrimp may be cooked
directly on the bottom plate of the grill without
the skewers for the same amount of time.
Transfer shrimp to a serving plate.
6. To assemble fajitas, put 3 shrimp on a tortilla
and top with a spoonful of the peppers and
onions. Serve with a small lime wedge and, if
desired, guacamole, salsa and sour cream.
Nutritional information per serving (1 fajita): Calories 196
(40% from fat) • carb. 16g • pro. 13g • fat 9g
sat. fat 1g • chol. 85mg • sod. 418mg • calc. 76mg fiber 1g
Skirt Steak with Chimichurri Sauce
If you have any ripe fruit on hand, like ripe
pineapple or mango, chop it finely and add about
1 tablespoon to the sauce for added sweetness
and a pop of color.
Plate Side: Grill
Griddler
®
Cooking Position: Open and flat
Makes about 1 cup sauce, 3 to 4 servings
Sauce:
4 garlic cloves, finely chopped
½ teaspoon salt
Pinch cumin
Pinch red pepper flakes
1 tablespoon plus 2 teaspoons red wine
vinegar
2
/
3
cup extra virgin olive oil
¼ cup parsley leaves, roughly chopped
2 tablespoons fresh oregano leaves,
roughly chopped
Steak:
1 pound skirt steak, about 1 inch thick
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon pepper
1. Make the Chimichurri Sauce: Combine the
first 5 ingredients in a small bowl. While
whisking, add the extra virgin olive oil, and
then fold in the chopped parsley and oregano.
Cover and allow to sit so the flavors can
meld.
2. Turn on the Cuisinart
®
Griddler
®
. Select Grill
and set to 450°F.
3. While the Griddler
®
is preheating, season the
steak on both sides with the olive oil, salt and
pepper.
4. Once preheated, put the steak on the bottom
plate. Set the count-up timer and cook for
about 6 minutes on the first side and 4 to
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