Chipotle-Spiced Shrimp

Lee Harrelson

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)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

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