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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Seafood Chilpachole

Source: dLife

Fresh shrimp, red snapper, and tortilla stew.

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 3.8 Fat, 0.6 Vegetables, 0.1 Fruits, 0.2 Starch, 5.4 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

Directions

Remove shells from shrimp; save shells.
Slice shrimp in half, lengthwise, wrap in plastic and refrigerate.
In medium pot, combine shells, broth, and garlic. Simmer 15 minutes.
Strain mixture through colander into metal bowl. Dispose of shrimp shells, return broth to pot.
Mix tortillas into broth and soak 10 seconds. Remove tortillas from broth and place into food processor or blender.
Add to blender or food processor salt, oregano, tomatoes, onion, and chile; puree until smooth.
Add oil to frying pan, heat over medium high. Spoon tortilla mixture into pan and cook 5 minutes, stirring often.
Combine tortilla mixture and broth mixture, bring to boil.
Add shrimp and fish, reduce heat to low, simmer 3 minutes or until seafood is fully cooked.
Garnish with lime wedges and serve.