BBQ Shrimp Fajitas and Gluten-Free Crispy Crackers

Stepping away from the traditional fajita seasoning, BBQ Shrimp Fajitas have all the workings of a traditional fajita but with barbecue sauce instead.  In less than 20 minutes, dinner can be on the table.

Gluten-free Crispy Crackers are a great alternative to those expensive specialty crackers in the health food section.  If you don’t require a special diet, try making the crackers with regular all-purpose flour.  These healthy snacks can help satisfy the snack urge during a long commute, just before dinner, or even while you are watching the late night news! Store the crackers in an airtight container such as the Lock N Lock EZ Lock storage container.  

BBQ Shrimp Fajitas

Serve 6

8 sliced bacon, chopped

1/2 pound pre-cooked medium shrimp, peeled and deveined

1 medium green pepper, julienned

1 medium sweet red pepper, julienned

1 medium onion, halved and sliced

4 tablespoons barbecue sauce

6 flour tortillas (8 inches), warmed

1 medium tomato, diced

1/2 cup shredded cheddar cheese

In a large skillet, cook peppers and onion over medium heat until tender.  Remove from skillet.  Add bacon.  Cook over medium heat until crisp.  Return the peppers and the onions to the skillet.  Add the shrimp.  Cook over medium heat until warmed through.  Add the barbecue sauce.  Stir to thoroughly combined.

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Serve on tortillas topped with tomato and cheese.  

Gluten-Free Crispy Crackers

Makes 100 crackers

2 cups gluten-free all-purpose flour blend (can also use regular all-purpose flour if not wanting gluten-free)

1 teaspoon paprika

1 teaspoon seasoned salt (Lawry’s Seasoned Salt)

2 tablespoons olive oil

1/2 cup water

Preheat oven to 400 degrees.  In a large bowl, whisk together the flour, paprika, and seasoned salt.   Add oil and 1/2 cup water.  Stir until a ball forms.  Form the dough into a disk and roll out between two sheets of parchment paper to a 1/8-inch thickness.  Remove the top piece of parchment paper.  Using a pizza wheel, cut dough into 1-inch squares 9do not separate). 

Bake for 25-30 minutes until the crackers and crisp and slightly puffed.  Cool on a wire rack.  Separate crackers and store in an airtight container.