Mestizo: Shrimp mexican stir fry
This dish has fast become a hit at Mestizo Restaurant. It is the perfect dish for those health-conscious diners, who want to cut back on calories. It has been offered on the menu since 2008 and still sells well.
8 oz. Louisiana Gulf Shrimp (preferably 31-40 count)
8 oz. julienned Squash
8 oz. julienned Zucchini
8 oz. julienned Portobello mushrooms
4 oz. olive oil
4 oz. chipotle salsa (recipe follows)
4 oz. of white wine (drink the rest)
1 cup of cooked or steamed brown rice or fresh baby spinach
Heat pan with olive oil and quickly add chipotle salsa. Add LA. Gulf shrimp first and sauté for about a minute. Add squash, zucchini, and portobellos and stir continuously. I prefer my veggies al dente for more nutritional value. Squeeze a small amount of white wine in pan towards the end for steam to fully cook veggies. Serve over bed of brown rice or fresh baby spinach and top with sautéed onions for more flavor. I also add queso on the side for more flavor. Prep and cooking time should be less than twenty minutes for a great healthy dish for one. You can adjust the amounts for each additional serving. Serve and enjoy a healthy meal.
2 individual canned chipotle peppers in adobo sauce canned ( I prefer Embasa brand in the Hispanic aisle)
2 cups of canned tomatoes
3 fresh garlic cloves
1 bunch of cilantro leaves
1 large red onion sliced
1 Jalepeno pepper or Serrano pepper for more heat
1 cup of water
Salt and pepper to taste
Blend all ingredients in the blender and keep for multiple purposes. I use this item for multiple dishes as a little hint of flavor.
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