Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light July 2006

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Credit: Lee Harrelson

Recipe Summary test

Yield:
4 servings (serving size: 9 shrimp and about 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat.

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  • 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.

Nutrition Facts

290 calories; calories from fat 29%; fat 9.3g; saturated fat 4.9g; mono fat 2.2g; poly fat 1.1g; protein 25.4g; carbohydrates 24.3g; fiber 0.4g; cholesterol 191mg; iron 3.8mg; sodium 317mg; calcium 73mg.
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