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Barra Vieja Beach Styled Shrimp
Courtesy of CanolaInfo
Servings: 8
Prep Time: n/a Cook Time: n/a What you need:
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+ 2 Tbsp. canola oil, divided (30 mL)
+ 2 lbs. medium-sized shrimps, peeled and de-veined (1 kg) + 1 red onion, sliced + 3 garlic cloves, chopped + 4 c. tomatoes, peeled, seeded and chopped (1 L) + 2 c. chicken or vegetable broth (500 mL) + 2 Tbsp. chipotle chile in adobo sauce (30 mL) + 1/2 tsp. chopped fresh oregano (2 mL) + 1/4 tsp. cinnamon (1 mL) + 1/4 tsp. salt (1 mL) + 1/4 tsp. freshly ground pepper (1 mL) What to do:
1. In skillet, sauté shrimp in 1 Tbsp (15 mL) canola oil. Cook until they begin to turn pink. Remove shrimp from skillet and set aside.
2. Add remaining 1 Tbsp (15 mL) canola oil to skillet. Add onion and garlic. Sauté for 3 minutes and add tomatoes. Cook 4 to 5 minutes, add broth, chile, oregano and cinnamon. Continue cooking and reduce sauce by one-third. 3. Add shrimp and heat until they are pink and fully cooked. Season with salt and pepper. * Recipe courtesy of Chef Guadalupe García de León and CanolaInfo. Nutritional information:
Calories: 140; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 145mg; Total Carbs: 7g; Fiber: 1g; Sugar: 3g; Protein: 17g; Sodium: 740mg;
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