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Shrimp with Chipotle Sauce

Servings = 4 | Serving size =4 ounces shrimp with rice and sauce

This recipe can be multiplied by 2,3.

This recipe makes very good leftovers. Reheat gently.

2 cups water
1 cup brown rice
1 tsp olive oil
2 cloves garlic (sliced)
1 small red onion (sliced very thin)
1 lime (juiced)
1 28 ounce can whole tomatoes
1 cup water
1/2 chipotle pepper in adobo sauce (minced)
1/4 tsp salt
fresh ground black pepper (to taste)
1/2 tsp ground cumin
1/2 tsp dried oregano leaves
1 lb shrimp (peeled and deveined)

Place the water in a medium sauce pan over high heat. When the water boils add the rice and reduce the heat until the water is simmering. Partially cover and cook until about 2 tablespoons of the water remains.

While the rice is cooking place the olive oil in a large skillet over medium heat. Add the garlic and onion and cook for about 5 minutes until just barely soft. Add the lime juice, whole tomatoes, water, chipotle, salt, pepper, cumin and oregano.

Cook, stirring frequently, over medium-low heat. Using a spoon break up the tomatoes until they are well broken up. As the sauce becomes smoother, the liquid will evaporate. Stir well. If the sauce is done before the rice, reduce the heat to simmer.

When the rice and sauce are done add the shrimp to the sauce. Increase the heat and cook for 5 -8 minutes, until the shrimp are cooked through. Serve the shrimp and sauce over rice.

Nutrition Facts

Serving size: 4 ounces shrimp with rice and sauce | Servings 4

Calories 386 | Calories from Fat 46

Amount Per Serving (% Daily Value)

Total Fat 5g (8%) | Saturated Fat 1g (5%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 170 mg (57 %) | Sodium 576 mg (24 %)

Total Carbohydrates 56g (19%) | Sugars 2g

Dietary Fiber 6g (26%) | Protein 30g

Vitamin A 41% | Vitamin C 45 % | Calcium 15% | Iron 36%

Vitamin K 3 mcg  | Potassium  1002 mg | Magnesium  154 mg

 
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