(X)WW - Shrimp with Cilantro Mojo on Tortilla Crisps

Discussion in 'Eating Healthy' started by ohMom, Jan 4, 2004.

  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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