Chipotle-Spiced Shrimp

3 Reviews
ADD YOUR REVIEW
Lee Harrelson
Yield
4 servings (serving size: 9 shrimp and about 1/2 cup rice)
By David Bonom
July 2006
RECIPE BY Cooking Light

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.

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 2 1/2 tablespoons butter, divided
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon chipotle chile powder
  • 36 large shrimp, peeled and deveined (about 1 pound)
  • 2 tablespoons dry vermouth
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon sugar
  • 2 tablespoons chopped fresh cilantro

Nutritional Information

  • Calories 290
  • Caloriesfromfat 29%
  • Fat 9.3g
  • Satfat 4.9g
  • Monofat 2.2g
  • Polyfat 1.1g
  • Protein 25.4g
  • Carbohydrate 24.3g
  • Fiber 0.4g
  • Cholesterol 191mg
  • Iron 3.8mg
  • Sodium 317mg
  • Calcium 73mg

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.

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Ratings & Reviews

NancieLewis's Review

intraining12
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

pogomiss
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

NancieLewis
November 03, 2009
Needs something. Not sure what.