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

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Credit: Jay Wilde

Recipe Summary test

hands-on:
10 mins
total:
12 mins
Servings:
4
Yield:
1 pound cooked shrimp
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 13g; cholesterol 198mg; saturated fat 5g; carbohydrates 19g; mono fat 7g; poly fat 1g; protein 25g; vitamin a 189.7IU; vitamin c 3.7mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 3.5mcg; sodium 381mg; potassium 338mg; calcium 85mg; iron 0.8mg.
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