Shrimp sautéed in a traditional Veracruz sauce with plantains & refried black beans
Source: Nuestra Cocina restaurant in Portland, Oregon
Heat the oil and add the onion, poblanos and garlic. Brown slightly. Add tomatoes, bay leaf, oregano, cinnamon, wine and saffron. Simmer until white wine evaporates. Add stock, salt and pepper and continue to simmer for 15 minutes or until sauce thickens. Sauce will be thick, add the capers and olives.
Set aside until ready to use.
Grill the prawns, then cover in the Veracruz sauce.
Fry the plantains until soft then serve with cooked refried black beans.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 118 | ||
Calories from Fat: 23 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 741.9mg | 26 % | |
Potassium 682mg | 18 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 14.8g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
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