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    You are in: Home / Recipes / Chipotle Shrimp With Corn Cakes (Zwt Usa Southwest) Recipe
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    Chipotle Shrimp With Corn Cakes (Zwt Usa Southwest)

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    • on May 15, 2008

      This recipe is actually 3 recipes in 1 which makes for a very long ingredients list. The recipe was adjusted somewhat and at times was difficult to follow. My shrimp were 21 to 25 count per pound and I allowed 6 per serving. The liquid ingredients for the corn cakes were blended in the blender container along with the corn to be pureed. My cookie scoop made the perfect measure for the corn cakes. The Ranchero Sauce was made 24 hours in advance and refrigerated until ready to serve. It was heated at serving time. For the sauce, the tomatoes and all the chili were cut in half before placing under the broiler which allowed the skins to be easily slipped before processing and it definitely needed the addition of water. The shrimp were cooked in the boiling water but I don't see why they couldn't be cooked in a smaller amount of liquid just as easy. The end result was a truly delicious meal served with a side salad.

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    Nutritional Facts for Chipotle Shrimp With Corn Cakes (Zwt Usa Southwest)

    Serving Size: 1 (890 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 777.1
     
    Calories from Fat 387
    49%
    Total Fat 43.0 g
    66%
    Saturated Fat 23.7 g
    118%
    Cholesterol 416.8 mg
    138%
    Sodium 2482.5 mg
    103%
    Total Carbohydrate 53.9 g
    17%
    Dietary Fiber 9.3 g
    37%
    Sugars 10.0 g
    40%
    Protein 49.0 g
    98%

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