This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Love is blind, but not the neighbors."
Chipotle in adobo are a great spice to have on hand. They are a smoky pepper and while it doesn't take much for many people to be satisfied with the heat level, they are milder and many will want more for their dish. Start slowly and add carefully so as to offer enough spice but let the flavors of all the other ingredients come through.
Servings: 4 | Serving size: 4 ounces shrimp with rice and sauce
Cooking Time: 30 Minutes
This recipe can be multiplied by 2,3.
This recipe makes very good leftovers. Reheat gently.
|1 cup||brown rice|
|1 tsp||olive oil|
|2 cloves||garlic (sliced)|
|1 small||red onion (sliced very thin)|
|1 28 ounce can||whole tomatoes|
|1/2||chipotle pepper in adobo sauce (minced)|
|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.
Serving size: 4 ounces shrimp with rice and sauce
|Calories 386||Calories from Fat 46|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 56g||19%|
|Dietary Fiber 6g||26%|
|Vitamin A 41%||Vitamin C 45%|
|Calcium 15%||Iron 36%|
|Vitamin K 3 mcg||Potassium 1002 mg|
|Magnesium 154 mg|