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Scampi Adobo Recipe

Photo by: Taste of Home

“Being a home grown Texan, I love spicy foods and the sweet flavor of cilantro,” says Laurie LaClair. She created this unique Southwestern version of shrimp scampi from her kitchen in North Richland Hills, Texas.

This recipe is:

Healthy

Quick

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4 Servings
Prep/Total Time: 30 min.

Ingredients

2 plum tomatoes, seeded and chopped
1 poblano pepper, seeded and chopped
1 tablespoon minced chipotle pepper in adobo sauce
3 garlic cloves, minced
1 tablespoon Crisco® Pure Olive Oil
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup white wine or reduced-sodium chicken broth
1/3 cup minced fresh cilantro
3 tablespoons lime juice
2 tablespoons reduced-fat butter
1/2 teaspoon salt
1/4 cup shredded part-skim mozzarella cheese
Lime slices, optional

Directions

In a large nonstick skillet, saute the tomatoes, peppers and garlic in oil for 2 minutes. Reduce heat to medium; stir in the shrimp, wine or broth, cilantro, lime juice, butter and salt. Cook and stir for 3-4 minutes or until shrimp turn pink.
Remove from the heat; sprinkle with mozzarella cheese. Garnish with lime slices if desired. Yield: 4 servings.

Nutrition Facts: 3/4 cup equals 196 calories, 9 g fat (3 g saturated fat), 182 mg cholesterol, 562 mg sodium, 5 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 fat.

Scampi Adobo published in Light & Tasty August/September 2007, p15

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Ingredients