Recipes Chipotle Shrimp 4.1 (97) 72 Reviews 4 Photos This is a quick and easy dish of shrimp sauteed in a spicy sauce of butter, garlic, Worcestershire sauce, red wine, and chipotle chiles. Serve over steamed rice. Recipe by Rick Ogg Published on April 3, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 cup uncooked long grain white rice 2 cups water ¼ cup butter 2 cloves garlic, minced ¼ cup dry red wine 1 ½ tablespoons Worcestershire sauce 2 tablespoons minced chipotle peppers in adobo sauce 1 teaspoon salt 1 ½ pounds medium shrimp - peeled and deveined Directions Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice. I Made It Print Nutrition Facts (per serving) 437 Calories 14g Fat 42g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 437 % Daily Value * Total Fat 14g 17% Saturated Fat 8g 39% Cholesterol 290mg 97% Sodium 1061mg 46% Total Carbohydrate 42g 15% Dietary Fiber 1g 3% Total Sugars 1g Protein 32g Vitamin C 4mg 21% Calcium 80mg 6% Iron 6mg 34% Potassium 370mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved