From Just Cook This with Sam the Cooking Guy (on Discovery Health channel):
1/2 cup light sour cream
1 chipotle pepper, minced fine (found in a small can with adobo sauce)
2 limes (one in small wedges for individual plates, one cut in half)
2 tsp. olive oil
1 pound peeled, uncooked shrimp (31/50's are perfect) cut into smallish pieces
1 tbsp. all purpose seasoning
10 corn tortillas
1/2 cup purple cabbage, shredded fine
In a small bowl, combine sour cream, chipotle and joice from 1/2 a lime, mix well and set aside.
Heat skillet really well and then add oil. Add shrimp and stir fry quickly--be prepared the shrimp will cook fast.
When almost cooked, sprinkle with the all purpose seasoning then squeeze juice from half a lime on top-give a final stir and you're done. Warm the tortillas in a non-stick pan over medium-high heat about 30 seconds a sde.
Serve by putting some of the chipotle cream on a tortilla, adding a little cabbage, some shrimp and a final fresh squeeze from a lime wedge.
2 comments:
I've made these twice. Once for my family and then last night for a group of my friends. They were so good and easy to make. We tried it with flour tortillas instead of the corn but liked the corn best(as the recipe calls for).
Thanks, Angela!
As far as points for this, you'll have to figure that depending on how much of the sour cream mixture and shrimp you use. I used the thin corn tortillas and they are 2 for 1 point. Two tablespoons of the sour cream mixture is 1 point and the shrimp is only 1 point for 2 oz. The olive oil only adds about 2.5 points to the whole pound of shrimp. I hope that helps when you are figuring your points.
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