Enchilado De Camerones

Dinner tonight, November 15, 2015
Just yummy seafood dinner, serve with white rice and a green salad
4 servings
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • ½ to 1 teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 4 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 lb. medium shrimp, peeled and deveined
  • ¼ cup light coconut milk
  • 2 tablespoons chopped fresh cilantro
1) Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add bell peppers, crushed red pepper, salt, and garlic; sauté 4 minutes. Add tomatoes; cook 6 minutes or until liquid almost evaporates, stirring frequently.
Stir in shrimp, and cook 4 minutes or until shrimp are done, stirring frequently. Remove shrimp mixture from heat, and stir in coconut milk. Sprinkle with cilantro.

Notes: size 3/4 cup
Nutritional notes:
Amount per serving
Calories: 212
Calories from fat: 27%
Fat: 6.4g
Saturated fat: 1.4g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1.1g
Protein: 25g
Carbohydrate: 13.7g
Fiber: 3.5g
Cholesterol: 172mg
Iron: 3.5mg
Sodium: 453mg
Calcium: 93mg

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