My version of Shrimp Veracruz

denisebme

I love to cook, so imagine my excitement as a newbie finding a recipe section here! I'm sure I'll be contributing a lot!


Shrimp Veracruz

2 15 ounce cans Low Sodium diced tomatoes

2 or 3 Chipotle Chilies

1 tablespoon juice from the Chipotles

4 tablespoons canola or olive oil

6 cloves of garlic, finely diced

2 cups of low fat, low sodium chicken broth

Adobo seasoning ( I use 1-2 teaspoons, just season until it meets your taste!)

2 lbs medium-large shnrimp, shelled and cleaned (I leave the tails on) (20-24 count work great!)

1/4 cup roughly chopped cilantro


In a blender or food processor, puree lightly drained diced tomatoes, rough cut and seeded Chipotle peppers, and the juice from the peppers until smooth.

In a large Saute pan, heat the oil, then add the garlic. cook the garlic for about a minute, just long enough to infuse the oil, and the garlic starts to turn golden. Add the pureed tomato mixture and Adobo seasoning and cook on a medium heat for about 5 minutes. Add the Chicken broth and bring to a light boil. Add Shrimp, and cook until the shrimp is done, about 5 minutes.

Garnish with fresh cilantro, and serve over rice. Enjoy!

Calorie count including 1 cup of long grain white rice is about 450.