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Nutrition Facts
Serving Size 309 g
(Approx. 4 Servings)
Amount Per Serving
Calories 400 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 360 mg 120%
Sodium 6930 mg 289%
Total Carbohydrate 23 g 8%
Dietary Fiber 5 g 20%
Sugars 8 g
Protein 42 g
Vitamin A 120% Iron 15%
Vitamin C 80% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Shrimp With Ancho Pasilla Sauce
Prep Time
2 h 30 m
Cook Time
4 minutes
Total Time
2 h 34 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 dried ancho chilies, seeds and stems removed
4 dried pasilla chilies, seeds and stems removed
3 H-E-B® White Peeled Garlic
1 1/2 cup(s) frozen orange juice
3 Tbsp 100% pure olive oil
1/2 Tsp salt
1/2 cup(s) water
10 bamboo skewers
1 1/2 Lb large shrimp, peeled and deveined
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Instructions

1
Heat a heavy skillet over medium-high heat.
2
Add chilies, 2 at a time, pressing down onto hot surface of skillet 30 to 60 seconds per side until pliable and toasted.
3
Purée chilies and garlic in blender then add orange juice, olive oil, salt and water and blend until smooth.
4
Place skewer in back of shrimp and place shrimp skewers in glass baking dish.
5
Coat shrimp with 1 cup ancho pasilla sauce.
6
Cover and marinate in refrigerator 30 minutes to 2 hours.
7
Refrigerate remaining sauce to serve with shrimp.
8
Heat charcoal 25 minutes, or heat gas grill on high 10 minutes with lid closed.
9
Grill shrimp a few inches above medium-high heat (425°F grill surface temperature) 2 to 3 minutes per side until shrimp are firm and opaque (white) in center.
10
Serve with reserved sauce.

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