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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Light & Tasty Aug/Sept. 2007. Originally submiteed by Laure LaClair of North Richland Hills, Texas. Ingredients:
2 plum tomatoes, seeded and chopped |
1 poblano pepper, seeded and chopped |
1 tablespoon chipotle chile in adobo, minced |
3 garlic cloves, minced |
1 tablespoon olive oil |
1 lb medium shrimp, uncooked, peeled and deveined |
1/2 cup white wine (or reduced-sodium chicken broth) |
1/3 cup fresh cilantro, minced |
3 tablespoons lime juice |
2 tablespoons low-fat butter |
1/2 teaspoon salt |
1/4 cup part-skim mozzarella cheese, shredded |
1 lime slice (optional) |
Directions:
1. In a large nonstick skillet, saute the tomatoes, peppers, and garlic in oil for 2 minutes.
2. Reduce heat to medium; stir in the shrimp, wine or broth, cilantro, lime juice, butter and salt.
3. Cook and stir for 3-4 minutes or until shrimp turn pink.
4. Remove from heat; sprinkle with mozzarella cheese.
5. Garnish with lime slices if desired.
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