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Ingredientes
- 2 x dry ancho chilies
- 1/4 tsp crushed red pepper
- 2 lb peeled and deveined shrimp
- 1/4 c. extra virgin olive oil
- 8 ounce can of tomatoes
- 1 c. orange juice
- 1 c. minced onion
- 1 x chopped clove of garlic
- 1 tsp salt
- 1/2 tsp Mexican oregano
- 1/2 tsp grnd cumin
- 1/8 tsp grnd cloves
- 1/4 tsp grnd cinnamon
- Â Â Garnish
- Â Â Shredded lettuce 1/4 head
- Â Â Sprigs of fresh cilantro
- Â Â Thin orange slices
Direcciones
- Cut ancho chilies open, throw away stems and seeds. Cut the chilies into small pcs with a pair of scissors or possibly a sharp knife. Place in a small bowl and cover with boiling water; set aside for 45 to 60 min to soak. Drain.
- Lightly brown the shrimp in warm oil, then place them in a 9 X 12" baking dish. Combine liquid removed ancho chilies (or possibly crushed red peppers) with undrained tomatoes, orange juice, onions, garlic, salt, oregano, cumin, cinnamon, and cloves in a blender. Blend till smooth. In the skillet used for cooking the shrimp, simmer this mix for about 20 min, or possibly till thickened, stirring occasionally. Pour the Adobo sauce over the shrimp in the baking dish. Bake, uncovered, in a preheated 350 degree F. oven for 20 min.
- Transfer the shrimp to a serving platter. Garnish with shredded lettuce, cilantro and orange slices.
- Serves about 6 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 105 | 37% |
| Total Fat 11.84g | 15% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 659mg | 27% |
| Potassium 494mg | 14% |
| Total Carbs 11.46g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 6.75g | 5% |
| Protein 31.74g | 51% |
