| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Seafood | 3 | Servings |
INGREDIENTS
| 1 | lb | Large shrimp, peeled and |
| butterflied with tail | ||
| shells left on | ||
| 1/4 | c | Fresh lime juice |
| 1/3 | c | Light olive oil |
| 1 | White onion, finely | |
| sliced | ||
| 3/4 | lb | about 2 medium tomatoes |
| broiled | ||
| 4 | Chiles Chipotles Adobados | |
| or to taste | ||
| 1 | Clove garlic, peeled and | |
| roughly chopped | ||
| 1/3 | c | Dry white wine |
| 1/4 | t | Dried oregano, Mexican if |
| possible |
INSTRUCTIONS
Season the shrimps with salt, pepper, and lime juice and set aside to marinate for about 30 minutes. Heat the oil in a frying pan; add the drained shrimp, reserving any liquid, and sliced onion and fry, shaking the pan and tossing the ingredients, for about 3 minutes. 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 the sauce, and fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 minutes. Add the wine, oregano, marinade, and salt to taste and cook for another minute. Add the shrimp/onion mixture and cook for about 2 minutes, the shrimps should be just cooked and still crisp. The Art of Mexican Cooking [email protected] (Syd Bigger) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 428
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 190.5mg
Sodium: 1030mg
Potassium: 501.1mg
Carbohydrates: 77g
Fiber: 1.2g
Sugar: 63.3g
Protein: 21.6g