Wednesday, March 01, 2006

Chipotle-Lime Shrimp with Cilantro

This shrimp recipe is one of my favorite types of dishes because the cooking time is under 15 minutes. Make sure you have all your ingredients ready to go when you begin cooking. I also have what is one of my favorite kitchen gadgets: a rice cooker! I just add my water and rice and turn it on and in about 15 minutes I have fully cooked, fluffy rice. Jasmine or Basmati rice go great with this dish, but regular white rice will be okay, too. If you're sensitive to heat, you may want to use the chipotle peppers sparingly.

INGREDIENTS (serves 3 to 4)

  • 3 Tablespoons cilantro, chopped
  • 1 to 2 Tablespoons chipotle in adobo peppers, chopped (you can find these in the Latin section of your grocery store)
  • The juice of two large limes, divided
  • 2 Tablespoons olive oil
  • 1 lb. large shrimp, peeled and deveined
  • 2 Garlic cloves, minced
  • 1/4 cup dry white wine (a good wine, please!)
  • 8 Cherry tomatoes, halved
  • 2 Tablespoons butter
  • Salt and pepper
  • Cooked Jasmine rice
First, get out a large bowl and combine the chopped cilantro, chipotle, the juice of one lime, 1/2 tsp. kosher salt and a few grinds of pepper (about 1/4 tsp). Mix to combine and set aside.

Next, add 2 tablespoons of olive oil in a large non-stick skillet and heat on medium-high. Add the shrimp and cook for one minute per side. Add the minced garlic and sauté for another two minutes.

Raise the temperature to high and add the halved cherry tomatoes, the remaining juice of the other lime and 1/4 cup dry, white wine. Let the wine reduce by about half, about 4 more minutes. After 4 minutes, reduce heat to a simmer.

Remove the shrimp with a slotted spoon and add it into the bowl with the cilantro-chipotle-lime mixture. Leave the tomato and wine sauce simmering and add to it the 2 tablespoons of butter. Simmer for a couple of more minutes until the sauce thickens. Taste for seasoning and add salt and pepper, if needed.

Add the reduced wine-tomato sauce into the bowl with the shrimp and toss to coat. Serve the shrimp on a bed of Jasmine rice and drizzle the sauce over it.

1 comment:

Dr Zibbs said...