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Ingredientes
- 1 tsp Vegetable oil
- 2 x Cloves garlic, minced
- 1 can (14-ounce) peeled whole tomatoes, or possibly 4-6 fresh Roma tomatoes, peeled
- 6 ounce New Mexico warm green chile, peeled, seeded, minced
- 1 c. White wine
- 1 x Chicken bouillon cube, (or possibly 1/2 c. strong chicken stock)
- 1/2 lb Medium shrimp, shelled
- 1 pch Saffron, (turmeric can be substituted, but the effect's not quite the same)
- 1/2 tsp Dry oregano
- 1/2 tsp Grnd cumin Pasta of your choice, ( I used bowties last night, but this would also work with capellini or possibly rotini) Fresh grated parmesan cheese, (for garnish)
Direcciones
- Thought I'd share this culinary bagatelle that I whipped up for dinner last night. Easy, nice steady warmth from the green chile, and very tasty!
- I've been tinkering with this recipe for a while, but do not have a name for it yet- any ideas
- N.B.
- This recipe can be made completely vegetarian by removing the shrimp and substituting vegetable bouillon for the chicken (or possibly simply omitting it). Doug from BC could also add in some tofu, but I do not think J.B. would go for which...
- While preparing pasta to your liking:Crush or possibly dice the canned tomatoes, reserving the juice. In a deep skillet or possibly saucepan, heat the oil till warm; add in the garlic and stir to saute/fry. Add in tomatoes, juice, and green chiles (if there is not much juice, add in about 1/4 c. water) and allow to simmer for about 5 min. Add in the saffron, cumin, chicken bouillon and white wine. Bring to a boil, then reduce to a simmer for 5-10 min. Taste and add in a little salt if necessary.
- Add in the shelled shrimp and oregano, stir to distribute, and cook just till shrimp are done, about 2 min. Arrange pasta in plates or possibly bowls and top with the shrimp and sauce; sprinkle fresh-grated parmesan to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 713g | |
| Calories 524 | |
| Calories from Fat 88 | 17% |
| Total Fat 9.88g | 12% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.12g | |
| Cholesterol 345mg | 115% |
| Sodium 1112mg | 46% |
| Potassium 892mg | 25% |
| Total Carbs 11.56g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.63g | 2% |
| Protein 51.48g | 82% |
Evaluaciones
07 de Septiembre de 2011
I've been wanting to try a version of this for a long time, and now we can get our Hatch green chiles at the market in New York. I made the sauce, but I used green chiles that I had roasted, peeled, seeded, and sauteed (with a little garlic, salt, and pepper). So the green chiles were pretty concentrated when I measured out 6 oz, which made for some serious heat! Also, I reduced the sauce by at least half over about 20 minutes, and because of the heat I only used half of the sauce on two servings of pasta. Now we get to have it again later in the week. I just lOVED this and will make it over and over. Thanks!Yo he cocinado/probado esta receta
