Southwestern Shrimp Soft Tacos from Self.com
Mindy Butler " These Tacos are delicious!"
This recipe from Green Valley Spa in St. George, Utah, calls for high heat to lock in the marinade and the shrimp’s natural flavors—with hardly any oil. Use this technique with thin cuts of pork, beef and poultry, too: Toss a piece of meat into an extra-hot pan and sear both sides (a minute or two) until a golden crust forms and meat cooks through.
Marinade:
1 1/2 tbsp minced red onion
1/2 tsp finely chopped garlic
1 tbsp honey
1 tsp chopped fresh cilantro
1/2 cup freshly squeezed lime juice
1/2 tsp Jamaican jerk or Cajun seasoning
1/8 tsp paprika
16 shrimp, shelled, deveined, tails removed
Mindy Butler " These Tacos are delicious!"
This recipe from Green Valley Spa in St. George, Utah, calls for high heat to lock in the marinade and the shrimp’s natural flavors—with hardly any oil. Use this technique with thin cuts of pork, beef and poultry, too: Toss a piece of meat into an extra-hot pan and sear both sides (a minute or two) until a golden crust forms and meat cooks through.
Marinade:
1 1/2 tbsp minced red onion
1/2 tsp finely chopped garlic
1 tbsp honey
1 tsp chopped fresh cilantro
1/2 cup freshly squeezed lime juice
1/2 tsp Jamaican jerk or Cajun seasoning
1/8 tsp paprika
16 shrimp, shelled, deveined, tails removed
Corn relish:
2 ears corn (or 1 cup canned or frozen and thawed)
Vegetable-oil cooking spray
6 Roma tomatoes, diced
1 green onion, chopped
Lime or lemon-pepper seasoning
non fat cooking spray
2 ears corn (or 1 cup canned or frozen and thawed)
Vegetable-oil cooking spray
6 Roma tomatoes, diced
1 green onion, chopped
Lime or lemon-pepper seasoning
non fat cooking spray
Tacos:
4 lowfat whole-wheat tortillas
1 tsp chopped fresh cilantro
1 green onion, chopped
Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour to marinate. To make relish, cut corn kernels off cob (or thaw frozen kernals). Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.
Serves 4. 181 calories per serving, 1.3 g fat (0.2 g saturated fat), 35 g carbohydrates, 10.3 g protein, 11.5 g fiber
4 lowfat whole-wheat tortillas
1 tsp chopped fresh cilantro
1 green onion, chopped
Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour to marinate. To make relish, cut corn kernels off cob (or thaw frozen kernals). Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.
Serves 4. 181 calories per serving, 1.3 g fat (0.2 g saturated fat), 35 g carbohydrates, 10.3 g protein, 11.5 g fiber
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