Scampi Adobo
“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.
4 ServingsPrep/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 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, cilantro, lime juice, butter and salt. Cook and stir for 3-4
- minutes or until shrimp turn pink.
- Remove from the heat; sprinkle with 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,