Home

Chipotle Shrimp

6 servings
Source: Bon Appétit December 2005

• 4 tbsp (½ stick) chilled unsalted butter, divided
• 6 garlic cloves, minced
• 2 lbs uncooked large shrimp, peeled, deveined
• 2 tsp minced canned chipotle chiles (sometimes called adobo)
• ¼ cup dry white wine
• 1 tbsp minced fresh parsley
• lemon wedges

Melt 3 tbsp butter in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp and chipotles and sauté 2 minutes. Add wine and parsley; cook until shrimp are just opaque in center, about 2 minutes longer. Season to taste with salt and pepper. Add remaining 1 tbsp chilled butter and stir until melted. Transfer shrimp to plates. Serve with lemon wedges.

Hosted by www.Geocities.ws