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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the sauce: in a saucepan over medium heat, melt the butter and saute the shallot, garlic, and ginger until just softened; do not brown. | 2. Mix the cornstarch with 1 cup of the tangerinejuice until dissolved. Add to the pan and cook, stirring, until thickened. Add the remaining 1 cup of juice. (Don't let the juice boil or it will lose it's delicate flavor). | 3. Turn off the heat an dset the sauce aside for 15 minutes, then strain through a fine sieve and keep warm over very low heat while you cook the shrimp. | 4. In a large frying pan or well-seasoned wok, heat the oil over high heat until it shimmers. | 5. Pat the shrimp dry with a paper towel and add to the pan all at once. After about 5 minutes, when the shrimp are half-cooked (curled and pink but slightly soft), add the tomatoes, crushed chile, and salt. Cook and stir just until the shrimp are firm; do not overcook. | 6. Remove the pan from the heat an dstir in 1/4 cup of the strained sauce and half of the cilantro. Squeeze the lemon over the shrimp. | 7. Heap the shrimp and tomatoes onto heated serving plates. Drizzle each serving with some of the remaining sauce, sprinkle with some cilantro and ground chile, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	1 1/2	1/2	minced	172.8	40.32	6.0	0.24
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
ginger	3	tablespoons	minced	14.4	3.1986	0.3276	0.135
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
tangerine juice	2	cups	squeezed	212.42	49.894	2.47	0.988
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
large shrimp	2 1/2			-	-	-	-
grape tomato	12		cut	-	-	-	-
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
kosher salt	1	pinch		-	-	-	-
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
lemon	1/2			0.6404	0.2058	0.0243	0.0066
ancho chilies	1	1	seeded toasted ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.