Recipe by Nana Lee
"In this spin on New Orleans's classic appetizer of barbecue shrimp, chipotle chiles stand in for cayenne and black pepper, truly transforming the dish with a beguiling play of spice, a hint of smoke, and a gorgeous brick-red color. Here, we serve the shrimp as a main course — but in the spirit of the original, we've kept this a meal to eat with your hands. Peeling the shrimp, slurping their shells, and scooping up the hot, buttery sauce with crusty bread makes for nothing less than a feast. Best of all, it's ready in a flash." Accompaniment: baguette Gourmet - January 2006
Top Review by Scoutie
This is very tasty! I have made it several times now. I triple the garlic and use white wine intead of the red. Double the sauce so you have plenty for the baguette. Thanks for posting Nana Lee.
- 1⁄4 cup unsalted butter
- 1⁄4 cup dry red wine
- 1 1⁄2 tablespoons Worcestershire sauce
- 1 -2 canned chipotle chile in adobo, minced
- 2 -3 teaspoons adobo sauce
- 1 large garlic clove, minced
- 1 1⁄2 teaspoons salt
- 1 1⁄2 lbs medium shrimp, in shell (31 to 35 per pound)
Directions See How It's Made
- Put oven rack in middle position and preheat oven to 400°F.
- 2-3-qt ceramic or glass shallow baking dish.
- Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles with adobo sauce (to taste), garlic, and salt.
- Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 to 12 minutes.
- Sauce can be briefly simmered (with shrimp removed) to reduce it as needed.
- Cooks' note: Shrimp with heads on can be used; you'll need 1 3/4 pounds.