1. ohMom

    ohMom Kids Get Arthritis Too! Moderator

    Oct 8, 2001
    Shrimp with Cilantro Mojo on Tortilla Crisps

    4 6” corn tortillas, each cut into 6 triangles
    1 tsp salt
    1/3 c orange juice
    ¼ c fresh lime juice
    ¼ c fat-free chicken broth
    3 garlic cloves, minced
    4 tsps olive oil
    1 tsp sugar
    1 tsp dried oregano
    ¼ 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 ¼ tsp salt. Bake until crispy and lightly browned (6-7 mins)

    Combine OJ, lime juice, chicken broth, garlic, 3 tsp olive oil, sugar ½ 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 ¼ 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 ¼ 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

    Best of WW Magazine Cookbook

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