[CH] Last Night's Dinner: Chipotle Shrimp Scampi
RisaG (radiorlg@yahoo.com)
Mon, 19 May 2008 13:10:28 -0700 (PDT)
A couple of weekends ago, I bought Sara Foster's Casual Cooking. In it is a recipe for Shrimp Scampi that is made with a chipotle en adobo. I decided to try it out last night and it was just delicious. This was a hit with me, altho' Steve thought it was just a bit too hot for him. I only used 1/2 of a huge chipotle and didn't think it was going to be enough heat. It was!
Just wonderful!
* Exported from MasterCook *
Chipotle Shrimp Scampi
Recipe By : adapted from Casual Cooking - Sara Foster
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Seafood
Amount Measure Ingredient -- Preparation Method
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2 tb olive oil
1 lb large shrimp -- peeled & deveined
sea salt and black pepper
2 cloves garlic -- minced
1/2 red onion -- chopped
1 chipotle en adobo -- minced
1/2 cup fish stock -- or chicken broth
grated zest and juice of 1 lemon
2 tb cilantro -- chopped
Heat 1 tbsp of olive oil in a large skillet over MED-HIGH heat until hot. Add the shrimp, season with salt and pepper, and saute for 30 seconds per side, until they begin to turn pink. Add the garlic, the red onion and the chipotle and cook and stir around for another minute until the shrimp are fully cooked. Remove the shrimp to a plate and cover loosely. Add the stock (or broth or some white wine) to the skillet and simmer over MED heat for 1 minute. Return the shrimp to the skillet along with the juices on the plate and add the lemon zest and juice. Cook for another minute to combine the ingredients and coat the shrimp with the sauce. Remove from the heat, stir in the cilantro and re-season.
To serve, divide the shrimp evenly among four people and spoon the sauce over them.
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N
uge chipotle and it was plenty hot. If the chipotles are smallish then use one, or 2, depending on how hot you like things.
RisaG