Description
This dish is very spicy, somewhere between sweating brow and teary eyes! Sometimes you just have to wake up your taste buds. Serve over brown rice cooked in chicken broth and butter that is reminiscent of risotto. I have made the rice with water and bouillon instead of broth, with very little change in the flavor or texture. Like so many dishes, this one is better the next day. I adapted this recipe from the chipotle shrimp recipe on this site.
Ingredients
- 2 ¼ cups chicken broth
- 1 cup brown rice
- 1 tablespoon butter
- ¼ teaspoon salt
- 1 tablespoon butter
- 1 tablespoon olive oil, or as needed
- 1 onion, sliced
- 2 jalapeno peppers, seeded and thinly sliced
- 2 cloves garlic, minced
- ¼ cup dry red wine
- 1 ½ tablespoons Worcestershire sauce
- 1 (7 ounce) can chipotle peppers in adobo sauce, minced
- 1 ½ pounds large shrimp (16 to 20 per lb.), peeled and deveined
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4