This south-of-the-border variation on a classic Italian-American dish has a little smoky heat. It's a quick weeknight dinner, served over hot rice.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein 11/2 pounds large shrimp in shells, leaving tails intact if desired. In a large bowl, toss shrimp with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

  • In a large skillet, heat 2 tablespoons each olive oil and butter over medium-high heat. Add shrimp; cook 30 seconds per side.

  • Stir in 1/2 cup amber ale or dry white wine, 2 tablespoons each chipotle hot sauce and lemon juice, and 3 cloves minced garlic. Cook 1 minute more. Serve over hot cooked rice; top with cilantro.

Nutrition Facts

301 calories; total fat 13g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 198mg; sodium 381mg; potassium 338mg; carbohydrates 19g; fiberg; sugarg; protein 25g; trans fatty acidg; vitamin a 190IU; vitamin c 4mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 3mcg; vitamin b12mcg; calcium 85mg; iron 1mg.