Shrimp with Chipotle Sauce
Servings
4Serving size
4 ounces shrimp with rice and sauceThis recipe can easily be multiplied and makes very good leftovers. Reheat gently.
Ingredients
| 2 cup Water |
| 1 cup Brown rice |
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (sliced) |
| 1 small White onions (red onion, sliced very thin) |
| 1 lime yields Lime juice, raw |
| 2 15 ounce can No salt added canned diced tomatoes |
| 1 cup Water |
| 1/2 chipotle Chipotle peppers In adobo sauce (minced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 tsp.. Ground cumin |
| 1/2 tsp., leaves Dried oregano |
| 16 Ounces Shrimp, raw (peeled and deveined) |
Instructions
While the rice is cooking place the olive oil in a large skillet over medium heat. Add the garlic and onion and cook for about 5 minutes until just barely soft. Add the lime juice, whole tomatoes, water, chipotle, salt, pepper, cumin and oregano.
Cook, stirring frequently, over medium-low heat. Using a spoon break up the tomatoes until they are well broken up. As the sauce becomes smoother, the liquid will evaporate. Stir well. If the sauce is done before the rice, reduce the heat to simmer.
When the rice and sauce are done add the shrimp to the sauce. Increase the heat and cook for 5 -8 minutes, until the shrimp are cooked through. Serve the shrimp and sauce over rice.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Chipotle in adobo are a great spice to have on hand. They are a smoky pepper and while it doesn’t take much for many people to be satisfied with the heat level, they are milder and many will want more for their dish. Start slowly and add carefully so as to offer enough spice but let the flavors of all the other ingredients come through.