Lee Harrelson
4 servings (serving size: 9 shrimp and about 1/2 cup rice)

Ground chipotle chile adds smoky, slightly sweet spiciness to the dish. Hot paprika makes a good substitute, or use sweet paprika for a milder heat.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat.

Step 2

Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 30 seconds. Add salt, chile powder, and shrimp to pan; sauté 2 minutes. Stir in vermouth, juice, and sugar; cook for 2 minutes or until shrimp are done. Remove from heat; stir in remaining 1 tablespoon butter and cilantro. Serve over rice.

Ratings & Reviews

NancieLewis's Review

August 16, 2012
My family, friends and I absolutely LOVE this recipe. We usually make guacamole tostadas and top it with these shrimp, but I've served it over brown rice (increasing the sauce by 1/2) and as a tapas dish on a buffet. Delicious with a little Queso Fresca crumbled over the top.

intraining12's Review

June 26, 2011
I love this recipe. It is one of our easy weeknight staples. I serve it with brown rice and another veggie. Super easy to make and the sauce is great.

pogomiss's Review

November 03, 2009
Needs something. Not sure what.