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Seafood Chilpachole
Source: dLife

Fresh shrimp, red snapper, and tortilla stew.

Rating:
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 251.3
Total Carbs 9.4 g
Dietary Fiber 1.6 g
Sugars 2.6 g
Total Fat 3.8 g
Saturated Fat 0.6 g
Unsaturated Fat 1.4 g
Potassium 743.8 mg
Protein 42.1 g
Sodium 744.4 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Starch , 5 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 lb  raw medium shrimp
56 floz  low sodium chicken broth
3 each  medium garlic cloves
2 each  corn tortilla
0 1/2 tsp  salt
0 1/2 tsp  oregano leaves
1 cup  canned whole peeled tomatoes
1 each  medium onions
1 tbsp  chipotle peppers in adobo sauce
1 tsp  vegetable oil
1 lb  red snapper
2 each  medium limes
Directions
  1. Remove shells from shrimp; save shells.
  2. Slice shrimp in half, lengthwise, wrap in plastic and refrigerate.
  3. In medium pot, combine shells, broth, and garlic. Simmer 15 minutes.
  4. Strain mixture through colander into metal bowl. Dispose of shrimp shells, return broth to pot.
  5. Mix tortillas into broth and soak 10 seconds. Remove tortillas from broth and place into food processor or blender.
  6. Add to blender or food processor salt, oregano, tomatoes, onion, and chile; puree until smooth.
  7. Add oil to frying pan, heat over medium high. Spoon tortilla mixture into pan and cook 5 minutes, stirring often.
  8. Combine tortilla mixture and broth mixture, bring to boil.
  9. Add shrimp and fish, reduce heat to low, simmer 3 minutes or until seafood is fully cooked.
  10. Garnish with lime wedges and serve.

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