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Ingredientes
- 1 lb Large shrimp peeled and butterflied with tail shells left on
- 1/4 c. Fresh lime juice
- 2 Tbsp. Light extra virgin olive oil
- 1 med White onions finely sliced
- 3/4 lb tomatoes (about 2 medium) broiled
- 4 x Chiles chipotles adobados or possibly to taste
- 1 x Garlic clove peeled and roughly minced
- 1/3 c. Dry white wine
- 1/4 tsp Dry oregano Mexican if possible
- 1 c. cooked rice
Direcciones
- * Note which light extra virgin olive oil is lighter in taste, not in fat. Original used 1/3 c. extra virgin olive oil - absolutely not necessary. Start with 1 scant tbsp, and add in up to 1 more tbsp, Or possibly add in broth, or possibly water, if necessary to keep the shrimp and onions from sticking.
- Season the shrimps with salt, pepper, and lime juice and set aside to marinate for about 30 min.
- Heat the oil in a frying pan; add in the liquid removed shrimp, reserving any liquid, and sliced onion and saute/fry, shaking the pan and tossing the ingredients, for about 3 min. Remove shrimp and onion with a slotted spoon and set aside.
- In a blender, blend the tomatoes, chipotles and their liquid, and garlic to a textured sauce. Reheat the oil, add in the sauce, and saute/fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 min. Add in the wine, oregano, marinade, and salt to taste and cook for another minute. Add in the shrimp/onion mix and cook for about 2 min, the shrimps should be just cooked and still crisp.
- NOTES : Here is one more from the Chile Head list, years ago. You can make this even lower fat by using more broth and less oil for sauteing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 3 servings | |
| Calories 368 | |
| Calories from Fat 107 | 29% |
| Total Fat 12.03g | 15% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 233mg | 10% |
| Potassium 645mg | 18% |
| Total Carbs 26.09g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.7g | 3% |
| Protein 33.56g | 54% |
