We had a lot of leftover shrimp cocktail from our new year’s party so I searched Cooking Light’s shrimp recipes and found this one that looked good. After reading the review, I left some of the seeds and membranes in for some added kick. This dish had the right amount of kick to it between the salsa and jalapeno’s. My main substitution was the cooked shrimp for the raw shrimp, but I also used salsa instead of the diced tomatoes. My husband does NOT tolerate raw tomatoes so I knew those were not an option. The fire roasted salsa has a great flavor that added to this dish.
Adapted from Cooking Light
Ingredients
1 t vegetable oil
1 cup vertically sliced onion
1/2 cup julienne-cut seeded jalapeno pepper (I used 3)
5 garlic cloves
9 oz. cooked shrimp
1 T white wine vinegar
1/4 t salt
1/2 cup tequila
1 cup fire roasted tomato salsa
1/4 cup chopped fresh cilantro
1 T lime juice
Directions
1. Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno pepper, and garlic; sauté 8 minutes.
2. Add shrimp, vinegar, and salt, and sauté 1 minute.
3. Pour tequila into one side of skillet, and ignite tequila with a long match. Let flames die down. (This takes a minute or two so don’t be alarmed!)
4. Add salsa and cilantro, and cook 2 minutes or until thoroughly heated, stirring occasionally.
5. Remove from heat, and stir in lime juice. Spoon shrimp mixture over jasmine rice and enjoy!
The Facts
4 servings
Calories 183.0
Total Fat 1.6 g
Fiber 0.4 g
WW Points 4
No comments:
Post a Comment