Recipe: Chili Shrimp
This is dead simple. It took me longer to type up the recipe and do the math for the nutritional info than it did to prepare this dish. I suggest serving this over rice.
Chili Shrimp
1 pound pealed, deveined shrimp
1 package frozen peas, thawed
1 15 oz can chopped tomatoes, drained
2 tsp diced garlic (approx. 2 cloves)
1 tbsp chili powder
3 tbsp butter
2 tbsp flour (pastry flour works best)
-Toss the shrimp in the chili powder and let stand for an hour in the refrigerator.
-Melt the butter over medium high heat.
-Add the garlic to the butter and saute for one minute.
-Add the shrimp, tomatoes, and peas to the pot and toss.
-Cover and simmer for 20 minutes stirring occasionally.
-Stir in flour and cook another 10 minutes stirring frequently to thicken the liquid.
Makes 4 servings.
Per 1 serving
Calories 266
Fat 10.5 g
Saturated fat 5.5g
Cholesterol 195 mg
Carbs 16 g
Fiber 4 g
Sugar 4.8 g
Sodium 493 mg
Protein 28 g
Chili Shrimp
1 pound pealed, deveined shrimp
1 package frozen peas, thawed
1 15 oz can chopped tomatoes, drained
2 tsp diced garlic (approx. 2 cloves)
1 tbsp chili powder
3 tbsp butter
2 tbsp flour (pastry flour works best)
-Toss the shrimp in the chili powder and let stand for an hour in the refrigerator.
-Melt the butter over medium high heat.
-Add the garlic to the butter and saute for one minute.
-Add the shrimp, tomatoes, and peas to the pot and toss.
-Cover and simmer for 20 minutes stirring occasionally.
-Stir in flour and cook another 10 minutes stirring frequently to thicken the liquid.
Makes 4 servings.
Per 1 serving
Calories 266
Fat 10.5 g
Saturated fat 5.5g
Cholesterol 195 mg
Carbs 16 g
Fiber 4 g
Sugar 4.8 g
Sodium 493 mg
Protein 28 g