Try this Sauteed Shrimp with Ancho Chiles and Garlic recipe, or contribute your own.
Suggest a better descriptionIn a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice. Posted to MC-Recipe Digest V1 #326 Recipe by: TOO HOT TAMALES SHOW #TH6106 From: Meg Antczak
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Serving Size: 1 Serving (1336g) | ||
Recipe Makes: 1 | ||
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Calories: 1547 | ||
Calories from Fat: 549 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61g | 81 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 32.5g | ||
Polyunsanturated Fat 12.5g | ||
Cholesterol 1194mg | 367 % | |
Sodium 1572.2mg | 54 % | |
Potassium 3659.7mg | 96 % | |
Total Carbohydrate 76.7g | 23 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 60.5g | ||
Protein 177.3g | 253 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1547
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