DirectionsStep1Tlatonile Sauce:Step2In a medium-sized pan on medium heat, toast nuts and seeds until lightly browned and fragrant. Remove from pan and set aside.Step3In the same pan, add spices and toast until fragrant (30 seconds), remove and set aside.Step4In the same pan, heat 2 Tbsp (30 mL) of canola oil over medium-high heat. Sauté onions until translucent, about 4-5 minutes. Add garlic and cook for 1-2 minutes until fragrant.Step5In a food processor, add toasted nuts, seeds, spices, onion and garlic mixture.Step6In a small pot of boiling water, add guajillo and arbol chilli peppers. Cook until fork tender, about 7-10 minutes. Drain and add softened chilli peppers to food processor.Step7Puree mixture until smooth, scraping down sides of food processor bowl with spatula between pulsing as needed.Step8In a large saucepan over medium-high heat, add 2 Tbsp (30 mL) of canola oil. Add the blended sauce mixture to the heated pan.Step9Add chicken stock. Mix to combine. Cook for 8-10 minutes to heat through and thicken sauce. Season with salt and pepper and remove from heat.Step10Shrimp:Step11In a large bowl mix canola oil, lime zest and juice, cilantro, salt and pepper. Add shrimp to bowl and mix well to evenly coat each shrimp. Marinate in the refrigerator for 30 minutes.Step12On a grill or in a large frying pan, heat to medium-high heat. Using tongs, remove shrimp from bowl and place on hot surface. Cook for 1-2 minutes per side, until shrimp are pink on all sides.Step13Discard unused marinade.Step14Assembly:Step15Serve shrimp with a side of tlatonile sauce and fresh lime wedgesIngredientsIngredients¼ cupPeanuts (60 mL)¼ cupPumpkin Seeds (60 mL)2 tablespoonsWhole Almonds (30 mL)¼ teaspoonGround Cinnamon (1 mL)¼ teaspoonGround Cumin (1 mL)¼ teaspoonGround Clove (1 mL)¼ cupCanola Oil (divided, 60 mL)¼ Small Spanish Onion (diced, 1/4)2 clovesGarlic (minced, 2)2 Dried Guajillo Chilli Peppers (seeds and woody end removed, 2)2 Dried Arbol Chilli Peppers (2)1 ½ cupsNo-Salt Added Chicken Broth (375 mL)2 poundsBlack Tiger Shrimp (deveined, 900 g)⅓ cupCanola Oil (75 mL)1 cupCilantro (finely minced, 250 mL)2 Limes (zest and juice, 2)½ teaspoonSalt (2 mL)¼ teaspoonBlack Pepper (1 mL)add Lime Wedges (garnish)See moreNutritionalNutritional253 Calories18 gTotal Fat115 mgCholesterol8 gCarbohydrate568 mgSodium16 gProteinFrom canolaeatwell.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Cheesy Baked Tiger Shrimp Recipe
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