Courtesy of CanolaInfo
8Servings•n/aPrep Time•n/aCook Time•
原料：
- 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)
说明：
- 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.
- 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.
- 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.
营养：
| 成分 | 数值 |
|---|
| Calories | 140 |
| Total Fat | 5g |
| Saturated Fat | 0g |
| Cholesterol | 145mg |
| Total Carbs | 7g |
| Fiber | 1g |
| Sugar | 3g |
| Protein | 17g |
| Sodium | 740mg |