Source: Chef Guadalupe García de León | Catégorie: Plats principaux, Sauté et friture, Santé du cœur

Barra Vieja Beach Styled Shrimp

Cooking shrimp is fast and easy with the high heat tolerance of canola oil.

Barra Vieja Beach Styled Shrimp


  • 2 Tbsp canola oil, divided 30 mL
  • 2 lbs medium-sized shrimps, peeled and de-veined 1 kg
  • 1 red onion, sliced
  • 3 garlic cloves, chopped
  • 4 cups tomatoes, peeled, seeded and chopped 1 L
  • 2 cups chicken or vegetable broth 500 mL
  • 2 Tbsp chipotle chile in adobo sauce 30 mL
  • 1/2 tsp chopped fresh oregano 2 mL
  • 1/4 tsp cinnamon 1 mL
  • 1/4 tsp salt 1 mL
  • 1/4 tsp freshly ground pepper 1 mL


  • 1. In skillet, sauté shrimp in 1 Tbsp (15 mL) canola oil. Cook until they begin to turn pink. Remove shrimp from skillet and set aside.
  • 2. Add remaining 1 Tbsp (15 mL) canola oil to skillet. Add onion and garlic. Sauté for 3 minutes and add tomatoes. Cook 4 to 5 minutes, add broth, chile, oregano and cinnamon. Continue cooking and reduce sauce by one-third.
  • 3. Add shrimp and heat until they are pink and fully cooked. Season with salt and pepper.


8 servings


1 1/2 cup (375 mL)


Per Serving

Lipides5 g
Gras saturés0 g
Cholestérol145 mg
Glucides7 g
Fibres1 g
Sucres3 g
Protéines17 g
Sodium740 mg
Potassium165 mg