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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside. | 2. In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent. | 3. Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste. | 4. Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more. | 5. Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	6		deveined	1931.2044	24.7521	370.1928	27.4721
onion	1/2		sliced	32.0	7.472	0.88	0.08
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
chicken broth	2	tablespoons		9.765	0.2362	1.3923	0.3276
ancho chilies	2			-	-	-	-
anaheim chili	1		seeds	-	-	-	-
habaneros	2			-	-	-	-
tomato	3			120.6297	26.0694	5.8975	1.3403
garlic clove	1			-	-	-	-
white wine	1/4	cup		-	-	-	-
salt pepper				-	-	-	-
catsup	1/2	cup		121.2	32.88	1.248	0.12
anaheim chili	1		sliced	-	-	-	-
oil	2	tablespoons		336.384	0.0	0.1075	38.2003

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