Reviewed: Dec. 5, 2009

Excellent smokey flavor! This is a perfect dish for a cold winter night. I needed more sauce at the last minute, so I think next time I would double the sauce ingredients.

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Jan

Living In: Houston, Texas, USA

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Reviewed: Oct. 1, 2009

I like this well enough to make it again for dinner tonight. Last time I let it get a tad too thick. This time, I'm going for a looser sauce. Quick, easy and delicious! Be aware that all chipotles in adobo are not equally hot! They range from relatively mild to singe-your-hair-off. If you haven't used a particular brand before, it's a good idea to taste-test the heat before using them in a dish.

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Lyyle

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Reviewed: Aug. 5, 2009

Wow, loved this dish & it was super quick to get on the table!! I cut down the butter by half and also sprayed my pan a bit. Only thing I left out was the salt as I didn't think it was necessary. Served over basmati rice with steamed carrots and beans on the side. Repeat dish for sure, yummy! Oh, and yes, the chipotle peppers w/adobo will keep for quite some time stored in an airtight container in the fridge (mine are in a glass pyrex)!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jun. 22, 2009

This was great. Added some broccoli and will likely add veggies in the future as well. Spicy but delicious.

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Mark P.

Cooking Level: Expert

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Reviewed: Oct. 28, 2008

Great recipe. It had a nice bite to it and left the lips tingling. Works great with a side of steamed veggies.

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TeddyB

Cooking Level: Beginning

Living In: Palm Coast, Florida, USA

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Reviewed: Jul. 7, 2008

Excellent try it if you like spicy food. One of the closest I have found to camarones a la diabla. Enjoy!

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Ynez

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jul. 5, 2008

This was really good. I loved the flavours. It didn't make much sauce for the rice though, so I squeezed some fresh lime into it. I like the bit of tang the lime added to the bite of the peppers.

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Sherria

Cooking Level: Expert

Home Town: The Pas, Manitoba, Canada

Living In: Stamford, Connecticut, USA

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Reviewed: Jun. 27, 2008

What a great, fast dinner. The taste was superb and I look forward to using the Chipotle/adobo sauce peppers again; they have a wonderful smoky flavor. I added 8 oz of portobella mushrooms because I add them to just about every recipe I make. I'm not giving it 5 stars because my kids complained that there wasn't enough "sauce" for the rice.

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Jeanne C

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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Reviewed: Jun. 3, 2008

Good recipe. The pepper sauce is spicy though, so be forewarned.

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Bruinlombard

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Reviewed: May 1, 2008

This was so tasty. I also removed the seeds from two peppers (came out to 1T of peppers), doubled the sauce ingredients, and only salted to taste at the end. I served it over the Cilantro-Lime Rice recipe also on this site. This was fast and delicious!

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Reesa

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

I have to give this 3 stars, because it was so HOT and SPICY! Most folks seem to like things that hot, but it really was difficult to eat this. I love Tabasco Chipotle sauce and thought this would be similar but it wasn't. Also, my husband who loves spicy foods (jalapeno on anything) and he admitted that this was too hot. It would probably be better for wimps like me if it was mixed with some diced tomatoes to break up the spicy bite. The smokiness of the dish was wonderful though.

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MarieM

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Randolph, New Jersey, USA

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Reviewed: Apr. 17, 2008

this was fantastic! i doubled the chipotle peppers because we like it HOT and it was so so good! I served it with cilantro-lime rice and it went really really good together. will definitely be making this again!

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Mrs Brown

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Littleton, Colorado, USA

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Reviewed: Mar. 11, 2008

This recipe was okay, as is...The chipotle peppers (I used 2) would have been way too spicy had I just followed the recipe exacly (at this point it was about 3 stars). After I cooked the shrimp in the adobo/wine sauce, it was a deep red color (from the wine and peppers) - looked nothing like the photo, so I added heavy cream and sour cream to soften the flavor - turned out much better! I also stirred in some chopped cilantro and lime right before serving.

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AMORXOXO

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Feb. 12, 2008

a great substitute for the canned chipotle in adobo sauce is tabasco's chipotle pepper sauce. yummmy. just add to taste.

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rubyjewels

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jan. 8, 2008

My husband and I loved this recipe. I took one of the tips on here and doubled the sauce ingredients (except the butter). I also added just a little conrstach to thicken the sauce at the end and garnished w/cilantro. I didn't think it was too spicy at all

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Lisa O

Home Town: Davenport, Iowa, USA

Living In: Aurora, Colorado, USA

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Reviewed: Dec. 26, 2007

This recipe was OK, but the chipotle flavor was overpowering for us, and there wasn't enough sauce for the rice. If you really like chipotle you'll love this recipe.

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Luv2Cook

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 2, 2007

I've made this many times now and I can't get enough. My hubby and I are chileheads, so I add about another chipotle, increase the red wine to half a cup or more, add the juice of one lime and garnish with a couple handfuls of chopped cilantro. I only add salt to taste as the butter and worcestershire sauce (and the shrimp themselves, for that matter) are quite salty on their own.

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Fran

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 12, 2007

Very tasty, but extremely HOT! I had to pick out every little red dot to avoid as much of the chipotle pepper as possible, but it was so good it was worth it! I do like spicy foods but I don't like to sweat while eating. I think next time I will pull all of the peppers in the can and just use 2 Tbsp of whatever is left in the can!

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Angie

Cooking Level: Intermediate

Home Town: Detroit Lakes, Minnesota, USA

Living In: Kadena Ab, Okinawa, Japan

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Reviewed: Oct. 14, 2006

These are delicious.Something else to do with shrimp.I love to try new recipes.

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MARYT59

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wild Rose, Wisconsin, USA

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Reviewed: Oct. 3, 2006

My husband & I absolutely loved this! As suggested, I took the seeds out of the peppers & only used a pinch of salt. I fixed pasta instead of rice & doubled the sauce recipe.

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