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; 13 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 198 mg cholesterol; 381 mg sodium. 338 mg potassium; 19 g carbohydrates; 0 g fiber; 0 g sugar; 25 g protein; 0 g trans fatty acid; 190 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 85 mg calcium; 1 mg iron;