Although I'm one who usually tests and retests a recipe many times, tweaking it here, adding more flavor there, the combination was good, fast and perfect for busy families. We served our salsa shrimp as a stir-fry over boiled rice the first time, and later as shrimp fajitas, wrapped in flour tortillas. The lessons in this experimental recipe are twofold. First, you definitely can create a good meal with few ingredients. By combining them with frozen vegetable blends, you can whip up a stir fry or pasta topper in no time.
Salsa provides the seasonings in today's recipe, but other refrigerator staples can be used.
Bottled teriyaki sauce or other stir-fry glazes, salad dressings and even barbecue sauce can turn a few ingredients into a quick meal. Thaw peppers overnight in the refrigerator or in the microwave according to package directions. Place in a colander to drain excess liquid. Heat a large skillet over medium-high heat. Add the olive oil and the peppers, stir until the peppers are browned on the edges, about 3 minutes.