Thursday, February 26, 2009

Shrimp Enchiladas - 42g Carbs, 7g Fiber, 4g Sugar

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Special Diet Information - -
Coumadin (Warfarin)-
This recipe is safe for Coumadin (warfarin) users.

Lactose-
This recipe contains cheese and some of those who are lactose 
intolerant may be able to tolerate it.

Sodium-
This is a low sodium recipe.

GERD / Acid Reflux-
This recipe contains GERD triggers and those with GERD may wish 
to avoid it.

Gluten Sensitivity-
This recipe is NOT safe for those who are sensitive to gluten. 

The refrigerator light goes on...
Corn tortillas are great for enchiladas. Look carefully at the 
package and you'll find that most are low in fat and sodium. 
They're high in fiber and full of great corn flavor. These 
enchiladas make a great weeknight meal and take only about 
30 minutes to put together.
Chili Powder

Chili powder is not simply dried chilies but usually has other 
spices blended in. These can include oregano, garlic, coriander, 
cumin, onion powder allspice and cloves.

Servings: 4 
Serving size: 3 enchiladas
This recipe can be multiplied by 2, 3.
Leftovers are good. Reheat gently.

1 tsp olive oil
1/4 cup dried pumpkin seeds
1 small onion (diced)
1 red bell pepper (diced)
1 lb shrimp (peeled and deveined, coarsely chopped)
1/4 tsp salt
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp chili powder
1/2 cup water
12 N/A 6-inch corn tortillas
4 ounces Monterrey Jack cheese (grated)

Preheat oven to broil.

Place the olive oil in a large skillet over medium heat. Add the 
pumpkin seeds and cook for about 2 minutes stirring frequently.

Add the onion and red bell pepper. Cook for about 2 minutes. Add 
the shrimp, salt, cumin, paprika, chili powder and water.

Cook, stirring or tossing frequently, for about 8 – 10 minutes.

Place the shrimp filling inside the 12 tortillas, folding each 
tortilla in half as you do and placing them on plates (3 to a plate). 
Sprinkle the cheese over the enchiladas (1 ounce for each plate) 
and place under the boiler for about 1 minute until the cheese is 
melted. Serve.

Servings: 4
Serving size: 3 enchiladas
Nutrition per Serving: 
453 Calories, 135 Calories from Fat, 15g Total Fat, 6g Saturated Fat, 
188mg Cholesterol, 510mg Sodium, 42g Total Carbs, 7g Dietary Fiber, 
4g Sugars, 38g Protein 

Vitamin A 32%, Vitamin C 78%, Calcium 34%, Iron 31%, Vitamin K 8 mcg, 
Potassium 593 mg, Magnesium 158 mg

From: www.drgourmet. com 

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