"This is a quick and easy dish of shrimp sauteed in a spicy sauce of butter, garlic, Worcestershire sauce, red wine, and chipotle chiles. Serve over steamed rice." — ROgg
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uncooked long grain white rice
dry red wine
1 1/2 tablespoons
minced chipotle peppers in adobo sauce
1 1/2 pounds
medium shrimp - peeled and deveined
Excellent both hot and cold. Quite similar to a cajun recipe but much lower in fat and easier to prepare. Excellent as a topper for a quick salad. I used a nonstick pan and a little cooking spray and was able to reduce the butter to 1 TB (just for flavor). 2 TB chipotle in adobo sauce (this is the correct spelling, not adobe!) gives a high mild/low medium heat level so increase/decrease the amount used to suit your taste. FYI - you will only use 2-3 chipotles in this recipe. Empty the can into a plastic container and store in your fridge. They keep for quite a long time. The adobo sauce adds a nice smoky and spicy flavor to recipes.
I made the recipe as outlined, but had a little confusion about "chipotle peppers in adobo sauce". Do I make adobo sauce and then put the peppers in it? Is there a recipe you use for adobo sauce? I didn't see adobo sauce on any shelf at the grocery store so that part of the recipe has me stumped. Can someone explain?
I have made this several times now and we thoroughly enjoyed it! I could only find whole chipotle peppers and found that if I take the seeds out before mincing, it's not quite as hot - which is how we like it. I too made it with chicken breast strips using non-stick spray for the chicken breasts and 1 Tbl. margerine for reduced fat. I sauted the chicken first and removed it to a warm platter. Then made the sauce, putting the chicken in the re-heat. When making the shrimp, I used pre-cooked, frozen thawed shrimp and put it in the sauce while it was simmering. Use the large, pre-cooked frozen shrimp (our store has been running 2 for 1 specials on bags of this). Delicious!! (also, I served the rice on the side)
Tossed this over pasta instead of rice. Added stir-fryed vegetables with it and doubled the sauce ingredients to cover the vegetables.
This is so GOOD!! But be warned unless you like spicy this is not your dish. My tips would be if you like it real hot don't change a thing if your in the middle use only 1 tblspn chiplote. I also served it with pasta. would not be bad wrapped in a flour tortilla!!
This is an absolutely fantastic recipe. I was looking to replicate a dish we had in a restaurant and this was very close. The salt is absolutely unnecessary and I recommend removing the chipotle seeds - we love hot food, but this recipe can easily get too spicy.
If you can't cook and want to impress someone this recipe is DEFINITELY the way to go. I love to cook, and I can't get enough of this one. We like to eat it over orzo pasta!
Excellent dish!! And so quick too! Shrimp were done before the rice finished steaming! The sauce was delicious over rice. I may use a little less salt next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 437
** Calories from Fat: 121
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