This little number will tickle your taste buds!! You know how I love anything with a Mexican flare…well this is right up my alley!! Plump and juicy shrimp in a citrusy spicy sauce…How can you go wrong??
You can make this as spicy as you like just but regulating the amount of chipotle you use! This will certainly become a family favorite…Me and husband loved it!!
Of course we like it spicy! 🙂
Here is what I used:
- 1 lb. peeled and deveined large raw shrimp
- 1 TBSP minced garlic ( I used the jar kind)
- 4 or 5 portabella mushrooms sliced
- 4 or 5 green onions sliced
- 1 TBSP olive oil
- 1 – 2 tsp. of Chipotle peppers in adobo sauce** (depending on your spicy preference…I used 2)**
- 1/4 tsp. smoked paprika
- 1/2 cup of chicken broth
- The juice of 1 lime
- 2 TBSP chopped cilantro
- Prepared Spanish Style Rice
**Helpful Hint** I take my chipotle peppers, sauce and all, and blend them up in the blender, that way it is a paste. I store it in the refrigerator in an air tight container like it’s a condiment. This makes it easy to measure for recipes.
Here is what I did:
Once all of my veggies were chopped and shrimp shelled, I heated the olive oil and garlic in a pan. Cooking until soft. Then I added the shrimp first. I cooked them until just pink. I then added the onions and mushrooms and chicken broth, and cooked until tender.
Once they were all tender I added the chipotle and paprika until well blended. Then added the lime juice, sautéing for just a few more minutes…and finished with the fresh Cilantro.
Serve over a bed of Spanish style rice……