5
Servings
Prep Time
15 Min
Cook Time
10 Min
  • 3/4 cup NESTLÉ Media Crema
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  • 1/4 cup finely chopped cilantro
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
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  • 1 tablespoon plus 1/2 teaspoon lemon juice, divided
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, thinly sliced
  • 1 pound raw medium shrimp, peeled and deveined
  • 1 to 2 tablespoons chopped canned chipotle chiles with adobo sauce
  • 5 slices double fiber toasted bread
  • Cilantro leaves
Step 1
<b>COMBINE</b> media crema, cilantro, <i>1 teaspoon</i> bouillon and <i>1/2 teaspoon</i> lemon juice in small bowl; set aside.<BR><BR><b>HEAT</b> oil in large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes or until soft. Add shrimp; cook for 3 to 4 minutes or until shrimp curl and turn pink. Add chiles, <i>remaining 1 tablespoon</i> lemon juice and <i>remaining</i> bouillon. Cook, stirring frequently, for 1 minute or until heated through.<BR><BR><b>SPOON</b> media crema mixture over toast. Top with shrimp. Garnish with cilantro leaves.

Nutrition Information

316.46 Kcal

  • iron

    1.07 Milligrams

  • calcium

    76.27 Milligrams

  • saturedfat

    9.67 Grams

  • sodium

    1058.41 Milligrams

  • sugar

    2.90 Grams

  • fiber

    2.50 Grams

  • fat

    20.87 Grams

  • protein

    14.74 Grams

  • carbohydrates

    18.92 Grams