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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
1. 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.
2. Remove from the heat; sprinkle with cheese. Garnish with lime slices if desired. Yield: 4 servings.
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