Shrimp in Cilantro Sauce

Shrimp in Cilantro Sauce - 4g Carbs, 4g Fiber

From: www.bhg.com Start to Finish: 30 min.

8 oz fresh or frozen large shrimp in shells 2 tomatillos, husked, rinsed, and chopped (1/2 cup) 1/4 cup chopped onion 1 clove garlic, minced 1 fresh jalapeno or serrano pepper, seeded and finely chopped 2 tsp olive oil or cooking oil 1/4 cup chicken broth 1/4 cup lightly packed fresh cilantro sprigs 1/4 cup lightly packed fresh parsley sprigs 1 1/2 cups hot cooked rice Tomato wedges (optional) Cilantro sprigs (optional)

1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside.

2. For green sauce, in a medium skillet cook tomatillos, onion, garlic, and jalapeno or serrano pepper in hot oil for about 5 minutes or until onion is tender. Cool slightly.

3. Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley. Cover and blend or process until nearly smooth. Return mixture to skillet and heat through.

4. Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well. Toss cooked shrimp with sauce.

5.To serve, spoon shrimp mixture over rice. If desired, garnish with tomato wedges and additional cilantro.

Makes 2 servings

Make-Ahead Tip: Prepare the sauce as directed in Steps 2 and 3, except do not return the sauce to the skillet. Cover and chill the sauce for up to 2 days. To serve, place in a covered saucepan and heat over medium heat until hot.

Note: Double the recipe to serve 4 Use a large skillet to cook the tomatillo mixture.

Nutrition per Serving: 119 Calories, 5g Total Fat, 1g Saturated Fat, 131mg Cholesterol, 252mg Sodium, 4g Carbs, 4g Fiber, 15g Protein

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