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