STEROID
12-24-2011, 11:56 PM
Chipotle Shrimp
http://img585.imageshack.us/img585/3236/88603772.jpg (http://bodybuilderselite.com/bbelite/redirect-to/?redirect=http%3A%2F%2Fimg585.imageshack.us%2Fimg5 85%2F3236%2F88603772.jpg)
Total time:
under 30 minutes
4 Servings
Ingredients
One 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained
2 to 3 canned chipotle chiles en adobo
1 tablespoon chipotle canning sauce
2 tablespoons xtra virgin olive oil
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
About 1 ½ cups fish or chicken broth or water
Salt substitute to taste
1 to 1 ¼ pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
About ¼ cup (loosely packed) roughly chopped cilantro, for garnish
Directions
Pour the drained tomatoes into a blender or food processor. Add the chipotle chiles and chipotle canning sauce. Process until smooth.
In a very large (12-inch skillet), heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes to allow the flavors to meld. Add enough brother or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.
Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes. Stir in a little more broth or water if the sauce has thickened too much.
Scoop onto dinner plates and sprinkle with the cilantro.
Nutrition Info per serving
Calories 254
Potassium 616 mg
Magnesium 65 mg
Protein 29 g
Sugar 4 g
Fiber 1 g
Total Carbohydrate 10 g
Cholesterol 197 mg
Sodium 562 mg
Fat 11g (Sat Fat 1 g)
http://img585.imageshack.us/img585/3236/88603772.jpg (http://bodybuilderselite.com/bbelite/redirect-to/?redirect=http%3A%2F%2Fimg585.imageshack.us%2Fimg5 85%2F3236%2F88603772.jpg)
Total time:
under 30 minutes
4 Servings
Ingredients
One 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained
2 to 3 canned chipotle chiles en adobo
1 tablespoon chipotle canning sauce
2 tablespoons xtra virgin olive oil
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
About 1 ½ cups fish or chicken broth or water
Salt substitute to taste
1 to 1 ¼ pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
About ¼ cup (loosely packed) roughly chopped cilantro, for garnish
Directions
Pour the drained tomatoes into a blender or food processor. Add the chipotle chiles and chipotle canning sauce. Process until smooth.
In a very large (12-inch skillet), heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes to allow the flavors to meld. Add enough brother or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.
Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes. Stir in a little more broth or water if the sauce has thickened too much.
Scoop onto dinner plates and sprinkle with the cilantro.
Nutrition Info per serving
Calories 254
Potassium 616 mg
Magnesium 65 mg
Protein 29 g
Sugar 4 g
Fiber 1 g
Total Carbohydrate 10 g
Cholesterol 197 mg
Sodium 562 mg
Fat 11g (Sat Fat 1 g)