February 08, 2016
"I've had this recipe hanging around for a long time...It's from a restaurant called "Aunt Chilada's" and was sent in by Chef Jesse Gonzales...hope you enjoy it! I serve it over rice."
- Serving Size: 1 (465.3 g)
- Calories 654.4
- Total Fat - 39.4 g
- Saturated Fat - 14.9 g
- Cholesterol - 346.6 mg
- Sodium - 2214.9 mg
- Total Carbohydrate - 38.7 g
- Dietary Fiber - 6.4 g
- Sugars - 7.3 g
- Protein - 36.4 g
- Calcium - 287.4 mg
- Iron - 3 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.2 mg
In a sauce pan melt 2 tablespoons butter and saute shrimp till pink, set aside and keep warm.
In a separate sauce pan melt 2 tablespoons butter and saute, onions and garlic until tender.
Add lime juice, triple sec and tequila, simmer for about 5 minutes.
Add 4 tablespoons butter, slowly melt and stir in ground coriander.
Mix together the cornstarch and water, set aside.
Add in the fresh cilantro and poblano peppers to saucepan and simmer for 5 minutes.
Stir in the cornstarch mixture until thicken.
Top cooked shrimp with the onion mixture.
Tips & Variations
No special items needed.