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.
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.
Yield: 4 servings (serving size: 9 shrimp and about 1/2 cup rice)
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Amount per serving
- Calories: 290
- Calories from fat: 29%
- Fat: 9.3g
- Saturated fat: 4.9g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.1g
- Protein: 25.4g
- Carbohydrate: 24.3g
- Fiber: 0.4g
- Cholesterol: 191mg
- Iron: 3.8mg
- Sodium: 317mg
- Calcium: 73mg
- 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
- 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.
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