By Raquel Partida
CAMARONES EN CHILE ROJO
12 steps
Prep:5minCook:40min
MEXICAN MEAL PREP: CAMARONES EN CHILE ROJO ❤️🔥 This quick & easy meal prep recipe packs over 40 grams of protein and flavorful with minimal ingredients. It’s perfect for those not eating meat during Holy Week. This is a dish that’ll make you forget you’re on a fitness journey 😋
Updated at: Thu, 17 Aug 2023 03:40:48 GMT
Nutrition balance score
Unbalanced
Glycemic Index
35
Low
Glycemic Load
10
Low
Nutrition per serving
Calories372.5 kcal (19%)
Total Fat20.4 g (29%)
Carbs28 g (11%)
Sugars8.3 g (9%)
Protein21 g (42%)
Sodium899.9 mg (45%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. In a pot, boil the chiles for 6 minutes and then add the tomatoes. Boil for an additional 8-10 minutes or until the skin of the tomato has blistered. Turn off the heat and let it cool.
Step 2
2. While the chiles & tomatoes cool off, chop 1/4 of the onion and drain the corn.
Step 3
3. Add the boiled tomatoes and chiles to a blender with 1-2 tbsp chicken bouillon and 1/2 c of the water. Blend well.
Step 4
4. Wash and dry 2 poblano peppers. Roast using your preferred method. I air fry at 400* F for 10 minutes.
Step 5
5. Place in a bag for 10-15 minutes before peeling and removing the seeds. Slice into rajas (strips).
Step 6
6. Grease a pan with 2 tbsp margarine (or butter) and add the sliced onions. Cook for 3-4 minutes or until translucent.
Step 7
7. Add the corn and cook for 3 minutes.
Step 8
8. Add the rajas and mix well.
Step 9
9. Make a well and add 2 tbsp of margarine before adding the shrimp.
Step 10
10. Cook for 4-5 minutes or until the shrimp are pink.
Step 11
11. Bring the heat to the lowest setting in the salsa and any seasonings of choice. Mix well. Turn off the heat within 3 minutes.
Step 12
12. Divide the shrimp into 4 servings (~1.5 cup) and add 1/2 cup white rice (optional).
Notes
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Delicious
Easy
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Makes leftovers
Spicy
