Wednesday, April 5, 2017

Garlic Chipotle Lemon Shrimp

Yum
A quick and delicious meal for a week night that’s fancy enough for dinner parties, the flavors in our Garlic Chipotle Lemon Shrimp recipe are bold and balanced and can be served straight up or over rice. If you want a little fusion, angel hair pasta would be a great accompaniment. We served it with green chile cheese dutch babies, which were awesome. Since we were serving ours straight on the plate, I made the sauce as described in the recipe. To increase it for pasta or rice, double everything from chipotle on down.


Garlic Chipotle Lemon Shrimp (serves 4)
1 Tbsp olive oil
4 cloves garlic, minced
2 Tbsp red onion, minced
1 lb. uncooked shrimp, peeled and de-veined
1 Tbsp chipotle pepper in adobo Sauce, minced
1/2 cup water
Juice of 1/2 lemon, plus zest
1 Tbsp butter
1 medium tomato, cored, de-seeded and diced
Salt & Pepper

This recipe is prepared “a la minute” as we’d say in a restaurant, which means “make and serve immediately”. Have all of your ingredients ready to add to the pan because from start to finish, it’ll cook in 10 minutes or less.

In a skillet add the oil and heat over medium high heat until hot. Add the garlic and onion and sauté for a minute until the onion begins to turn translucent. Toss in the shrimp and allow them to sauté stirring until they begin to turn a little pink. Add the chipotle, water, lemon juice, and zest, stir and allow to come to a simmer. As the shrimp become firm and are a bright pink, add the tomato and the butter, swirling them into the pan and reduce the heat to low. The butter will thicken the sauce. Once thickened, adjust seasonings with salt and pepper and serve immediately.


Bon Apetit or should I say, Buen provecho (according to google)!

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