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01-04-2004, 01:50 PM
Shrimp with Cilantro Mojo on Tortilla Crisps

4 6 corn tortillas, each cut into 6 triangles
1 tsp salt
1/3 c orange juice
c fresh lime juice
c fat-free chicken broth
3 garlic cloves, minced
4 tsps olive oil
1 tsp sugar
1 tsp dried oregano
c chopped fresh cilantro
1 pound (about 24) large shrimp, peeled and deveined

Preheat oven to 350 arrange tortilla triangle on jelly-roll pan in single layer and lightly coat with nonstick spray and tsp salt. Bake until crispy and lightly browned (6-7 mins)

Combine OJ, lime juice, chicken broth, garlic, 3 tsp olive oil, sugar tsp of remaining salt and oregano in small saucepan. Bring to a boil, reduce heat and simmer 5 mins. Remove from heat and stir in cilantro, cool for 5 mins. Reserve of this mixture (mojo) and set aside. Pour the remaining mojo into a med. Bowl and add the shrimp, tossing to coat. Let marinate 15 mins.

Drain the shrimp, season with remaining tsp salt and discard marinade. Heat a large skillet over med-high heat. Swirl in the remaining 1 tsp oil and then add shrimp. Cook until opaque, about 2-3 mins per side; remove from heat. Arrange each shrimp on a tortilla crisp and drizzle with reserved mojo.

Per serving 4 tortilla crisps 119 cal, 3 g fat. 9 g carb, 1 g fiber, 14 g protein PTS: 2

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