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MyCookbook Recipe Database
MyCookbook Member: allisons
Recipe Category: Restricted Diets
Recipe Preparation Level: moderate
    1 lb unpeeled, large fresh shrimp
    1 large onion, finely chopped
    2t. olive oil
    1T. all purpose flour
    1 1/2c. reduced-sodium, fat-free chicken broth
    1 12oz can tomatillo sauce
    1t. ground cumin
    1/2t. dried oregano
    8 corn tortillas
    1 1/2c. 6oz. shredded reduced-fat Monterey Jack
    1/2c. nonfat sour cream

    Peel, devein shrimp if desired. Set aside.
    Cook onion in oil over medium heat, stirring constantly, until tender. Add flour, stirring until smooth, cook 1 minute.
    Stir in chicken broth and next 3 ingredients; cook 15 minutes or until thickened.
    Add shrimp; cook 5 minutes or until shrimp turn pink. Remove from heat and cool slightly.
    Dip corn tortillas in shrimp mixture; place on a flat surface. Place 3-4 shrimp in center of each tortilla using a slotted spoon; sprinkle each with 1 T. cheese and roll lightly
    Place tortillas, seam side down, in a lightly greases baking dish. Pour remaining shrimp mixture
    over top and sprinkle with remaining cheese.
    Bake covered at 350 deg. 15 minutes. Uncover and bake 10 minutes or until cheese melts. Serve with nonfat sour cream.

    YIELD: 4 servings

    NUTRITIONAL INFO: Calories: 360 (33% from fat); Fat: 13.3g (5.4g satured); cholesterol 114mg; sodium: 438mg; carbohydrate 30.6g; fiber: 2.7g; protein: 29.8g

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