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Stir-Fry

Mexican Chipotle Shrimp Stir-Fry
Ingredients
Chipotles are smoked jalapeño chilies that add vibrant heat to the diverse collection of spices in this recipe. Recipe may be halved.
5 tsp. canola oil, divided
1 lb. large peeled and deveined shrimp, tails removed
1 cup precut onion (available in the Produce department)
2 tsp. minced garlic
1 red bell pepper, cut into thin strips
1 green bell pepper cut into thin strips
1 tsp. dried oregano
1 tsp. ground cumin
1/8 tsp. ground cinnamon
2 Tbsp. chopped canned chipotle chilies in adobo sauce (found in the International aisle)
1 Tbsp. flour
1 cup low-sodium chicken broth
3/4 cup canned crushed tomatoes
1/4 tsp. salt
1 (15-oz.) can black beans, rinsed and drained
8 (6-inch) corn tortillas
1 cup shredded Monterey Jack cheese
Low-fat sour cream and chopped fresh cilantro for garnish (optional)
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Mexican Chipotle Shrimp Stir-Fry

Mexican Chipotle Shrimp Stir-Fry

Mexican Chipotle Shrimp Stir-Fry
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:18 minutes
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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