1/2 Photos of Saucy Chipotle Shrimp
This dish is bursting with flavor, especially the smoky chipotles. Feel free to adjust the quantity of red pepper flakes according to your taste, but the amount posted gives you a warm tingle in the mouth. Prep time does not include soaking time for the chipotles or cooling time for the shrimp.
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- 3 dried chipotle chiles
- 1 lb unshelled raw shrimp
- 3 tablespoons olive oil, divided
- 2 tablespoons finely minced garlic
- 1/2 cup dry white wine
- 2 cups water (see recipe step #10)
- 1/2 teaspoon chili powder
- 1 bay leaf
- 1/4 teaspoon dry chili flakes (or to taste)
- 1/2 teaspoon cumin seed
- 1 tablespoon butter
- 1 medium onion, cut into rings
- fresh ground black pepper
- 1/4 cup chopped fresh cilantro (optional)
- lime wedge (optional)
- 1Place the dried chipotles in a small cup with enough nearly boiling water to cover; allow to sit 30 minutes to soften.
- 2Rinse shrimp under cold running water, and drain thoroughly.
- 3Heat 2 TBS olive oil in a large heavy skillet and add the shrimps (cautiously, as they may spatter).
- 4Toss the shrimps in the skillet until the shells turn pink, just a minute or two.
- 5Remove the shrimps with a slotted spoon to a bowl and leave aside until cool enough to handle (I put mine in the refrigerator for a few minutes).
- 6Shell and devein shrimp, reserving shells.
- 7Add the shells back to the re-heated skillet along with half of the garlic and toss until the shells begin to brown a bit, just a few minutes.
- 8Add the wine and bring to a boil; reduce heat and simmer 2-3 minutes.
- 9While this is happening, drain the chipotles (RESERVING WATER) and mince them as finely as possible (I don't remove the seeds, but you may choose to do so).
- 10Add enough water to the reserved chipotle water to equal 2 cups; add this to the skillet along with the remaining garlic, chili powder, bay leaf, chili flakes and cumin seeds.
- 11Reduce to a simmer and continue to cook until the liquid has reduced by half; strain, and set the liquid aside.
- 12Wipe the pan clean, then melt the remaining 1 TBS olive oil and butter in it.
- 13Gently saute the onion rings until they are soft and translucent, and just beginning to brown around the edges.
- 14Add the minced chipotles and continue to saute for another 2-3 minutes over moderate heat.
- 15Add a cup of the reserved liquid and simmer until the mixture has reduced and thickened (though it won't really get too thick).
- 16Add the cilantro, if using, and the shrimps and season to taste with pepper; cook over a moderate heat only just until the shrimps are heated through (overcooking will toughen them).
- 17Serve over rice, with lime wedges for squeezing on the side, if desired.
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Nutritional Facts for Saucy Chipotle Shrimp
Serving Size: 1 (652 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 562.8
- Calories from Fat 273
- Total Fat 30.3 g
- Saturated Fat 7.2 g
- Cholesterol 360.8 mg
- Sodium 399.9 mg
- Total Carbohydrate 13.2 g
- Dietary Fiber 1.5 g
- Sugars 3.4 g
- Protein 47.6 g