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Mexican Chipotle Shrimp Stir-Fry

Mexican Chipotle Shrimp Stir-Fry

Get Ready

Servings: Serves 4

Prep Time: 28 minutes

Cook Time: 18 minutes

Ingredients: Add ingredients to List

Chipotles are smoked jalapeño chilies that add vibrant heat to the diverse collection of spices in this recipe. Recipe may be halved.
5 teaspoon Canola oil
1 lb Large shrimp, peeled and deveined
1 cup Onion, chopped
2 teaspoon Minced garlic
1 each Medium red bell pepper, cut into thin strips
1 each Green bell pepper cut in strips
1 teaspoon Dried oregano
1 teaspoon Ground cumin
1/8 teaspoon Cinnamon, ground
2 tablespoon Chipotle chilies in adobo, chopped
1 tablespoon Flour
1 cup Canned chicken broth, low sod
3/4 cup Tomatoes, crushed, cnd
1/4 teaspoon Salt
15 oz Black beans, rinsed, drained
8 each Corn tortillas, 6 inch
1 cup Monterey jack cheese, shredded

directions:

1. In a large nonstick skillet or wok, heat 2 tsp. of the oil over medium-high heat. Add shrimp and stir-fry for 2 minutes or until partially cooked. Remove shrimp from pan to a plate and set aside.
2. Add remaining 1 Tbsp. oil to same skillet. Add onion and garlic and stir-fry over medium-high heat for 4 minutes, until softened. Add red and green bell peppers; stir-fry for 3 minutes, or until crisp-tender.
3. Add oregano, cumin, cinnamon, and chipotle chilies to skillet and stir for 1 minute. Sprinkle flour over mixture and stir for 30 seconds, until well incorporated.
4. Stir in broth, tomatoes, and salt and bring mixture to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until slightly thickened.
5. Add beans and bring back to a simmer. Return shrimp to skillet and heat until cooked through, stirring frequently, for 2 to 3 minutes.
6. While shrimp cook, warm tortillas in microwave, covered with a damp cloth, for 1 minute. Serve stir-fry in a large serving bowl with warm corn tortillas on a plate on the side. In small bowls, place shredded cheese, along with sour cream and cilantro, if using.
Notes: Be sure the tails have been removed from the shrimp. Low-fat sour cream and chopped fresh cilantro are optional garnishes.
Source: Hannaford fresh Magazine, March - April 2009

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Quantity Ingredients coupon
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5 teaspoon Canola oil  
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1 lb Large shrimp, peeled and deveined  
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1 cup Onion, chopped  
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2 teaspoon Minced garlic  
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1 each Medium red bell pepper, cut into thin strips  
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1 each Green bell pepper cut in strips  
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1 teaspoon Dried oregano  
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1 teaspoon Ground cumin  
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1/8 teaspoon Cinnamon, ground  
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2 tablespoon Chipotle chilies in adobo, chopped  
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1 tablespoon Flour  
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1 cup Canned chicken broth, low sod  
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3/4 cup Tomatoes, crushed, cnd  
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1/4 teaspoon Salt  
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15 oz Black beans, rinsed, drained  
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8 each Corn tortillas, 6 inch  
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1 cup Monterey jack cheese, shredded  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 742 kcal (37%)
Calories from Fat 288
Total Fat 32 g (49%)
Saturated Fat 21 g (105%)
Cholesterol 203 mg (68%)
Sodium 615 mg (26%)
Total Carbohydrates 92 g (31%)
Dietary Fiber 26 g (104%)
Protein 67 g (112%)
Vitamins
Vitamin A 1196 IU (3%)
Vitamin C 50 mg (56%)
Minerals
Calcium 482 mg (37%)
Iron 21 mg (117%)
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