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Ingredientes
- 1Â 1/2 lb large shrimp - (abt 28)
- 1 quart water
- 2 Tbsp. fresh lime juice
- Â Â Salt to taste
- 2 x garlic cloves minced
- 1 x red bell pepper thinly sliced
- 2 med onions thinly sliced
- 3 Tbsp. vegetable oil
- 2 c. canned whole tomatoes
- 3 Tbsp. all-purpose flour
- 2 c. well-stirred canned
- Â Â unsweetened coconut lowfat milk
- 1/2 c. sliced scallion greens
- 1/2 c. coarsely-minced fresh cilantro springs
- Â Â Cooked rice
Direcciones
- Peel and de-vein shrimp and reserve shells. In a small saucepan simmer shells in water 15 min and pour shrimp broth through a sieve into a large measuring c.. Throw away shells.
- While shells are simmering, in a bowl combine shrimp, lime juice, and salt, to taste, and chill, covered.
- In a large saucepan cook garlic, pepper and onion in oil over moderate heat, stirring occasionally, till softened, about 5 min. Drain, seed, and chop tomatoes.
- Add in flour to onion mix and cook, stirring, 1 minute. Stir in tomatoes, coconut lowfat milk, and 2 c. shrimp broth (reserving remainder for another use if you like) and simmer, stirring occasionally, till vegetables are soft, about 20 min. Add in shrimp to vegetable mix and simmer, stirring occasionally, till shrimp are just cooked through, about 3 min.
- Sprinkle shrimp mix with scallions and cilantro and serve over rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 689g | |
| Recipe makes 4 servings | |
| Calories 530 | |
| Calories from Fat 265 | 50% |
| Total Fat 30.8g | 39% |
| Saturated Fat 16.71g | 67% |
| Trans Fat 0.26g | |
| Cholesterol 259mg | 86% |
| Sodium 449mg | 19% |
| Potassium 901mg | 26% |
| Total Carbs 26.72g | 7% |
| Dietary Fiber 7.7g | 26% |
| Sugars 9.63g | 6% |
| Protein 38.93g | 62% |
