SHRIMP*****Three-Chile-Dusted Shrimp

By Unblond1

20/03/15-VVG for both and quick and easy too. Served over Poblano Hominy but they would be good on a salad or even a rice bowl too.

28/11/15 - These are super, don't forget about them!

Ingredients

• 1 teaspoon cane or palm sugar
• 1 teaspoon chili powder
• 1/2 teaspoon ancho chile powder
• 1/8 teaspoon chipotle chile powder
• 1/4 teaspoon salt
• 200 grams/7 oz. peeled and deveined large shrimp, tails removed for ease of eating (this is half a bag of PC raw Black Tiger Shrimp - 16 - 20 count)
• 1 tablespoon olive oil

Preparation

Step 1

Combine sugar, chili powders and salt in a ziplock bag. Add *dried* shrimp to spice mixture; toss well to coat.

Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once.

TO COOK IN ACTIFRY: Put the shrimp, olive oil, and spices in a ziplock and marinate for 1/2 hour at room temperature. Add the shrimp in its marinade to the Actifry bowl and cook for 7 - 10 minutes.

Serve with lime or lemon wedges on the side.

Nutrition Information - 2 servings

Calories 150.7
Total Fat 8.5 g
Saturated Fat 1.8 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 142.9 mg
Sodium 616.5 mg
Potassium 0.0 mg
Total Carbohydrate 2.1 g
Dietary Fiber 0.0 g
Sugars 2.1 g
Protein 18.0 g