This dish is very spicy, somewhere between sweating brow and teary eyes! Sometimes you just have to wake up your taste buds. Serve over brown rice cooked in chicken broth and butter that is reminiscent of risotto. I have made the rice with water and bouillon instead of broth, with very little change in the flavor or texture. Like so many dishes, this one is better the next day. I adapted this recipe from the chipotle shrimp recipe on this site.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken broth, brown rice, 1 tablespoon butter, and salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.

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  • Heat 1 tablespoon butter and olive oil in a skillet over medium heat; cook and stir onion and jalapeno peppers in the hot butter and oil until onion is slightly softened, 3 minutes. Add garlic and cook until fragrant, about 30 seconds.

  • Pour red wine and Worcestershire sauce into onion mixture; mix in chipotle peppers. Cook and stir mixture until liquid is slightly evaporated, about 5 minutes. Add shrimp and cook until opaque, about 5 minutes. Reduce heat and simmer until liquid is reduced, about 15 minutes. Serve shrimp mixture over cooked rice.

Cook's Notes:

If using smaller shrimp, I would let the sauce cook longer and let it simmer for a shorter time.

Nutrition Facts

402 calories; protein 31.1g 62% DV; carbohydrates 36.2g 12% DV; fat 12.4g 19% DV; cholesterol 274.1mg 91% DV; sodium 770.6mg 31% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/24/2018
It s kind of sweet tasting and barbequey if you like that kind of stuff. But it s good other than that. Restaurant is still better but maybe I ll find a recipe I like more Read More
(1)

Most helpful critical review

Rating: 3 stars
02/18/2017
Based on Dick's original description of this recipe along with the extreme amount of chipotle peppers in adobo I just knew this was going to be a bit hot for us though we do like very spicy food. So I cut way back and only used 2 chipotles in adobo (maybe 1/4 of the 7 oz can) 10 or 12 jalapeno slices from a jar instead of 2 whole fresh ones 1 clove of garlic instead of 2 and no salt (high blood pressure ya know). I also added a stalk of celery sliced along with the onions just because. Well it turned out very spicy even with the huge reduction in spices. We did enjoy it but any spicier and it would not have been edible for us. As is it would have been a 1-star recipe but the changes made it palatable and it was easy to make so I gave it 3. Also I recommend serving recipes like this on a bed of lettuce and/or adding sour cream to cool them off if they come out too spicy for you. Read More
11 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/15/2016
I decided to follow the original instructions and thought it was fantastic. The suggestions seemed to be for anyone who was looking for less heat. For me the hotter the better. I'll make this again. Next time I plan to double the sauce and add peppers or mushrooms to it. It'll be excellent over rice. Read More
(1)
Rating: 4 stars
01/24/2018
It s kind of sweet tasting and barbequey if you like that kind of stuff. But it s good other than that. Restaurant is still better but maybe I ll find a recipe I like more Read More
(1)
Rating: 3 stars
02/17/2017
Based on Dick's original description of this recipe along with the extreme amount of chipotle peppers in adobo I just knew this was going to be a bit hot for us though we do like very spicy food. So I cut way back and only used 2 chipotles in adobo (maybe 1/4 of the 7 oz can) 10 or 12 jalapeno slices from a jar instead of 2 whole fresh ones 1 clove of garlic instead of 2 and no salt (high blood pressure ya know). I also added a stalk of celery sliced along with the onions just because. Well it turned out very spicy even with the huge reduction in spices. We did enjoy it but any spicier and it would not have been edible for us. As is it would have been a 1-star recipe but the changes made it palatable and it was easy to make so I gave it 3. Also I recommend serving recipes like this on a bed of lettuce and/or adding sour cream to cool them off if they come out too spicy for you. Read More
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Rating: 5 stars
10/05/2015
I added red and green bell peppers. I kept the jalapeno seeds and wooooo!!! Bam! Hot hot but so good. My husband and I love extra spicy food. I did not make the rice just threw it in a bowl with a little sour cream on top. Low carb perfection! My husband ate it with tortillas. Read More
Rating: 4 stars
09/27/2015
I did not add jalapeno's (tossed in a sliced green pepper instead) and only used 3-4 of the chipotle peppers which was more than enough heat. Too much heat and you can't taste the shrimp! Overall really great flavor but might cut back one more pepper next time as it was on the edge heat wise Read More
Rating: 4 stars
07/06/2016
I'm a little sorry that I didn't use all of the recommendations listed here. My husband and I love heat. The flavor in this dish was amazing and the heat was out of this world. I used two large jalapeños and I will definitely use only one next time. I added a dollop of sour cream which helped to cool the heat a bit and still maintained the smokey flavors. Also I used cooked shrimp and added them In the last ten minutes. This is a solid recipe. Read More
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Rating: 4 stars
09/19/2014
Added some tequila bell peppers and onion.... Hubby happy with his dinner. Read More
Rating: 4 stars
02/07/2016
I've been wanting to make this recipe for a long while now and finally decided to make it for SUPER BOWL SUNDAY.. and I must say IT WAS VERY VERY SPICY!! I omitted it just a little and took the advice of other reviewers and added red and green bell peppers with the onions and jalapeño peppers. And instead of brown rice I used white. I must say reason why I gave it a 4 star is because it was too too spicy for the next time I make this (because I will be making it again) I will not add the jalapeño peppers I think with the adobe chipolte chiles is more than enough heat for this dish. if you do enjoy a very spicy heat out your ears dish then add them but if not you can exclude them. Read More
Rating: 5 stars
12/09/2015
Loved this recipe!! I did add one sliced red & green bell pepper when cooking the onion but followed all other directions! It is a spicy dish - heat & smokey flavor. So yummy we will make again. Read More