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Scampi Adobo

Being a home-grown Texan, I love spicy foods and the sweet flavor of cilantro. I created this unique Southwestern version of shrimp scampi in my own kitchen. —Laurie LaClair, North Richland Hills, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


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