Prep 0 mins
Cook 30 mins
From Light & Tasty Aug/Sept. 2007. Originally submiteed by Laure LaClair of North Richland Hills, Texas.
- 2 plum tomatoes, seeded and chopped
- 1 poblano pepper, seeded and chopped
- 1 tablespoon chipotle chile in adobo, minced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 lb medium shrimp, uncooked, peeled and deveined
- 1⁄2 cup white wine (or reduced-sodium chicken broth)
- 1⁄3 cup fresh cilantro, minced
- 3 tablespoons lime juice
- 2 tablespoons low-fat butter
- 1⁄2 teaspoon salt
- 1⁄4 cup part-skim mozzarella cheese, shredded
- 1 lime slice (optional)
- In a large nonstick skillet, saute the tomatoes, peppers, and garlic in oil for 2 minutes.
- Reduce heat to medium; stir in the shrimp, wine or broth, cilantro, lime juice, butter and salt.
- Cook and stir for 3-4 minutes or until shrimp turn pink.
- Remove from heat; sprinkle with mozzarella cheese.
- Garnish with lime slices if desired.
Hubby & I thought this was good. I followed the directions exactly and did not sub anything, only I did add some thinly sliced shallot, and then I tossed everything with a small amount of cooked linguine. I used fresh mozarella, which was good for cooling down the heat of the chipotle, which I used a whole chili, as we like things very hot. All in all, this will go into my file of keepers, and we will definately make this again. Thanks for posting.
Wow! This is good. I served it over rice and let it soak up all the juices. This was just wonderful. The spices were perfect and DH and I love spicy food. This is easy and quick to prepare. I really don't think there is a need for the mozzarella cheese and plan to omit it next time, because we really didn't taste it with all the other ingredients jumping around in our mouths. :) Thanks for posting.
This was perfectly spicy for our family. I did not have a poblano pepper so I used a jalapeno. Wonderful taste....my sons wanted it served over rice noodles in order to soak up all the juice! Made for Photo Tag.