Shrimp toast with a south-of-the-border attitude.
3/4 cup NESTLÉ Media Crema
1/4 cup finely chopped cilantro
2 teaspoons MAGGI Granulated Chicken Flavor Bouillon - divided use
1 tablespoon plus 1/2 teaspoon lemon juice - divided use
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 BIMBO Double Fiber Toasted Bread
- Combine media crema, cilantro, 1 teaspoon bouillon and 1/2 teaspoon lemon juice in small bowl; set aside.
- Heat 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, remaining 1 tablespoon lemon juice and remaining bouillon. Cook, stirring frequently, for 1 minute or until heated through.
- Spoon media crema mixture over toast. Top with shrimp. Garnish with cilantro leaves.
Makes 5 servings.
Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.