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Ingredientes
- 3/4 lb shrimp, 12/15 count shrimp, (translation: 12 to 15 shrimp to a lb.)
- 1 Tbsp. dry oregano
- 1/2 Tbsp. dry thyme
- 1 tsp lemon pepper, (a mixed spice seasoning) or possibly dry lemon, peel
- 1/4 tsp grnd chipotle chili
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 3 Tbsp. extra virgin olive oil Cilantro Dipping Sauce
- 1 c. lightly packed cilantro, leaves, stems discarded before before measuring
- 3 Tbsp. freshly squeezed lime juice
- 1/2 c. lowfat sour cream
Direcciones
- Shell, clean, and devein shrimp. I leave the tails on for esthetic reasons. Pat dry with a paper towel.
- In a medium-size bowl, mix oregano, thyme, lemon pepper, chipotle, salt, and black pepper. Toss shrimp thoroughly with mixed spices. Keep refrigerated till ready for cooking.
- Heat oil in a well-seasoned iron skillet or possibly nonstick pan over high heat. Wait till oil is smoking warm, then place about ten shrimp in it so which each one has sufficient room to lie on its side. Cook for approximately 11/2 min per side, or possibly till shrimp is no longer translucent/soft.
- Don't overcook.
- Serve warm, or possibly at room temperature, with cilantro dipping sauce. For which special surreal touch, serve shrimp piled up on a barob doll
- Cilantro Dipping Sauce:Blend cilantro and lime juice in a food processor or possibly blender till cilantro is liquefied. Pour into a small bowl and use a fork to blend in lowfat sour cream till fully blended into a pale green sauce.
- Chill till ready for use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 65 | 42% |
| Total Fat 7.32g | 9% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 444mg | 19% |
| Potassium 257mg | 7% |
| Total Carbs 3.98g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.28g | 1% |
| Protein 18.21g | 29% |
