Chipotle Shrimp

Rating: 4.14 stars
97 Ratings
  • 5 star values: 42
  • 4 star values: 33
  • 3 star values: 17
  • 2 star values: 4
  • 1 star values: 1

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.

By Rick Ogg

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

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

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.

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  • 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.

Nutrition Facts

Per Serving:
437 calories; protein 31.8g 64% DV; carbohydrates 41.7g 14% DV; fat 13.5g 21% DV; cholesterol 289.8mg 97% DV; sodium 1060.6mg 42% DV. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

AMY FEHRINGER
Rating: 5 stars
10/14/2003
Excellent both hot and cold. Quite similar to a cajun recipe but much lower in fat and easier to prepare. Excellent as a topper for a quick salad. I used a nonstick pan and a little cooking spray and was able to reduce the butter to 1 TB (just for flavor). 2 TB chipotle in adobo sauce (this is the correct spelling not adobe!) gives a high mild/low medium heat level so increase/decrease the amount used to suit your taste. FYI - you will only use 2-3 chipotles in this recipe. Empty the can into a plastic container and store in your fridge. They keep for quite a long time. The adobo sauce adds a nice smoky and spicy flavor to recipes. Read More
Helpful
(62)

Most helpful critical review

Try-it-out
Rating: 3 stars
12/16/2011
I made the recipe as outlined but had a little confusion about "chipotle peppers in adobo sauce". Do I make adobo sauce and then put the peppers in it? Is there a recipe you use for adobo sauce? I didn't see adobo sauce on any shelf at the grocery store so that part of the recipe has me stumped. Can someone explain? Read More
Helpful
(9)
97 Ratings
  • 5 star values: 42
  • 4 star values: 33
  • 3 star values: 17
  • 2 star values: 4
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
AMY FEHRINGER
Rating: 5 stars
10/14/2003
Excellent both hot and cold. Quite similar to a cajun recipe but much lower in fat and easier to prepare. Excellent as a topper for a quick salad. I used a nonstick pan and a little cooking spray and was able to reduce the butter to 1 TB (just for flavor). 2 TB chipotle in adobo sauce (this is the correct spelling not adobe!) gives a high mild/low medium heat level so increase/decrease the amount used to suit your taste. FYI - you will only use 2-3 chipotles in this recipe. Empty the can into a plastic container and store in your fridge. They keep for quite a long time. The adobo sauce adds a nice smoky and spicy flavor to recipes. Read More
Helpful
(62)
MARIZUTA
Rating: 5 stars
10/22/2004
I have made this several times now and we thoroughly enjoyed it! I could only find whole chipotle peppers and found that if I take the seeds out before mincing it's not quite as hot - which is how we like it. I too made it with chicken breast strips using non-stick spray for the chicken breasts and 1 Tbl. margerine for reduced fat. I sauted the chicken first and removed it to a warm platter. Then made the sauce putting the chicken in the re-heat. When making the shrimp I used pre-cooked frozen thawed shrimp and put it in the sauce while it was simmering. Use the large pre-cooked frozen shrimp (our store has been running 2 for 1 specials on bags of this). Delicious!! (also I served the rice on the side) Read More
Helpful
(27)
VORCHA
Rating: 4 stars
12/17/2004
Tossed this over pasta instead of rice. Added stir-fryed vegetables with it and doubled the sauce ingredients to cover the vegetables. Read More
Helpful
(20)
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Casey
Rating: 5 stars
01/25/2005
If you can't cook and want to impress someone this recipe is DEFINITELY the way to go. I love to cook and I can't get enough of this one. We like to eat it over orzo pasta! Read More
Helpful
(10)
mmacnab
Rating: 5 stars
01/03/2006
This is an absolutely fantastic recipe. I was looking to replicate a dish we had in a restaurant and this was very close. The salt is absolutely unnecessary and I recommend removing the chipotle seeds - we love hot food but this recipe can easily get too spicy. Read More
Helpful
(10)
EASTBAYKAR
Rating: 5 stars
01/07/2006
This is so GOOD!! But be warned unless you like spicy this is not your dish. My tips would be if you like it real hot don't change a thing if your in the middle use only 1 tblspn chiplote. I also served it with pasta. would not be bad wrapped in a flour tortilla!! Read More
Helpful
(9)
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Try-it-out
Rating: 3 stars
12/16/2011
I made the recipe as outlined but had a little confusion about "chipotle peppers in adobo sauce". Do I make adobo sauce and then put the peppers in it? Is there a recipe you use for adobo sauce? I didn't see adobo sauce on any shelf at the grocery store so that part of the recipe has me stumped. Can someone explain? Read More
Helpful
(9)
LIZCANCOOK
Rating: 5 stars
05/21/2005
Excellent dish!! And so quick too! Shrimp were done before the rice finished steaming! The sauce was delicious over rice. I may use a little less salt next time. Read More
Helpful
(8)
Mrs Brown
Rating: 5 stars
04/17/2008
this was fantastic! i doubled the chipotle peppers because we like it HOT and it was so so good! I served it with cilantro-lime rice and it went really really good together. will definitely be making this again! Read More
Helpful
(8)
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