The sauce in this recipe is based upon one Veronica Lopez makes. It takes advantage of her Puerto Rican roots.
12 (6-inch) flour tortillas
2 tablespoons oil
1 medium yellow onion, chopped
24 raw large shrimp, peeled and deveined
1 (10.75-ounce) can tomato puree
1 envelope Goya Sazon (we used the variety con azafran)
10 to 15 cilantro sprigs
Salt and fresh-ground black pepper, to taste
3/4 cup hot cooked white rice
6 tablespoons sour cream
3/4 cup diced fresh tomatoes
12 lime slices or small wedges, for garnish
Preheat the oven to 375 degrees.
Press each tortilla into the cup of a muffin tin, flattening out the bottom to make a base and patting the tortilla to neatly line the muffin cup. Bake10 minutes or until edges are brown and crisp. Remove from oven and set aside.
In a nonreactive skillet over medium heat, heat the oil. Add the onions and saute 7 minutes until lightly golden. Add shrimp and sauté 2 minutes. Add tomato puree, sazon, cilantro sprigs, salt and pepper. Cook about 2 minutes until shrimp is cooked through and opaque.
Remove tortilla cups from muffin pan. Spoon 1 tablespoon rice into the bottom of each tortilla bowl. Remove cilantro from the shrimp mixture then spoon a portion of the sauce onto the rice. Top each with 2 shrimp. Garnish each with 1/2 tablespoon sour cream, 1 tablespoon diced tomatoes and a lime slice or wedge. Makes 12 bowls.
Per serving: 270 calories, 24 percent calories from fat, 7 grams total fat, 2 grams saturated fat, 226 milligrams cholesterol, 22 grams carbohydrates, 2 grams total fiber, 3 grams total sugars, 21 grams net carbs, 27 grams protein, 743 milligrams sodium.
12 (6-inch) flour tortillas
2 tablespoons oil
1 medium yellow onion, chopped
24 raw large shrimp, peeled and deveined
1 (10.75-ounce) can tomato puree
1 envelope Goya Sazon (we used the variety con azafran)
10 to 15 cilantro sprigs
Salt and fresh-ground black pepper, to taste
3/4 cup hot cooked white rice
6 tablespoons sour cream
3/4 cup diced fresh tomatoes
12 lime slices or small wedges, for garnish
Preheat the oven to 375 degrees.
Press each tortilla into the cup of a muffin tin, flattening out the bottom to make a base and patting the tortilla to neatly line the muffin cup. Bake10 minutes or until edges are brown and crisp. Remove from oven and set aside.
In a nonreactive skillet over medium heat, heat the oil. Add the onions and saute 7 minutes until lightly golden. Add shrimp and sauté 2 minutes. Add tomato puree, sazon, cilantro sprigs, salt and pepper. Cook about 2 minutes until shrimp is cooked through and opaque.
Remove tortilla cups from muffin pan. Spoon 1 tablespoon rice into the bottom of each tortilla bowl. Remove cilantro from the shrimp mixture then spoon a portion of the sauce onto the rice. Top each with 2 shrimp. Garnish each with 1/2 tablespoon sour cream, 1 tablespoon diced tomatoes and a lime slice or wedge. Makes 12 bowls.
Per serving: 270 calories, 24 percent calories from fat, 7 grams total fat, 2 grams saturated fat, 226 milligrams cholesterol, 22 grams carbohydrates, 2 grams total fiber, 3 grams total sugars, 21 grams net carbs, 27 grams protein, 743 milligrams sodium.
