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.
Cooking Light JULY 2006
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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