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Chipotle Shrimp

Chipotle Shrimp

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Rick Ogg

Rick Ogg

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.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 290 mg
  • 97%
  • Sodium:
  • 1061 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  1. Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.
  2. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.
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Reviews

AMY FEHRINGER
61

AMY FEHRINGER

10/14/2003

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.

MARIZUTA
26

MARIZUTA

10/22/2004

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)

VORCHA
19

VORCHA

12/17/2004

Tossed this over pasta instead of rice. Added stir-fryed vegetables with it and doubled the sauce ingredients to cover the vegetables.

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