Midwest Living

Chipotle Shrimp Scampi


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 mediumhigh 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.

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