Camarones a la Diabla

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 275.5
  • Total Fat: 8.1 g
  • Cholesterol: 112.8 mg
  • Sodium: 908.8 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 5.4 g
  • Protein: 20.1 g

View full nutritional breakdown of Camarones a la Diabla calories by ingredient
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Shrimp in Enchilada Sauce Shrimp in Enchilada Sauce
Number of Servings: 5


    1 container sliced mushrooms
    1 whole onion chopped
    3 Tsp. or 3 fresh cloves Garlic
    12 oz of either precooked or raw shrimp (almost a full frozen bag)
    1 small can of Enchilada Sauce
    5 Taco size whole wheat tortillas (one for each person)
    Half a cup of reduced fat sour cream to serve with it


Place frozen shrimp in a bowl with water to defrost. If shrimp still has it's peel on it you can choose to either peel it once it defrosts or allow those eating it to remove as they eat it. While shrimp is defrosting, chop your onion into medium size pieces. If using fresh garlic, chop your garlic.

Heat a saute pan and add the mushrooms to it. No oil or butter is required. Allow to cook/brown for approx 3 to 5 minutes. Add your onion and your garlic and cook till onion begins to become clear.

Drain your shrimp. If shrimp is raw watch for it to turn pink, once it turns pink add your enchilada sauce. If shrimp is precooked, allow to warm in pan while stirring for approx. 2 to 3 minutes and then add your enchilada sauce. Continue to cook only long enough to heat up the enchilada sauce so you don't overcook the shrimp.

Heat tortillas either in a pan on the stove, or in the microwave, or on the stove top itself if you have a gas stove. Serve with fat free refried beans, or black beans along with spanish rice and fat free sour cream. Enjoy!!

Number of Servings: 5

Recipe submitted by SparkPeople user APESTEW.

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