Chipotle Shrimp

I think I’ve said on here before that my husband is the main cook of the family. I know, I totally nailed it on picking the right one! So he does the day to day cooking and I do what I like to call “party” cooking. Today I’m going to share with you a recipe that has secured a spot on our weekly menu and I get PUMPED about it because it’s THAT good. This recipe is a modified version of a Rick Bayless recipe, the rice is a not-so-secret-anymore-hubby recipe.

Chipotle Shrimp & Rice
1/4 cup butter
2 cloves minced garlic
1/4 cup red wine
1 1/2 tbsp worcestershire
2 tbsp chipotle peppers in adobo sauce
1 lb shrimp

Melt butter. Saute garlic for 30 seconds. Add remainder of ingredients. Add shrimp and cook for 5 minutes. Fold rice in…see below for rice recipe.

Rice (seriously best.rice.ever. it’s a ricegasm)
1 tbsp olive oil
1 tbsp butter
1/2 chopped onion
1 tsp minced garlic (or that little jar of roasted garlic sooooo easy)
1 tsp salt
1 cup rice
2 cups chicken broth

Heat pan on medium heat and and add olive oil and butter. Add chopped onion, stir and let sit for a minute. Add minced garlic and heat until onion is soft. Add rice and stir to coat the rice. Heat until rice turns a slight
brownish color. Add salt and chicken broth. Increase heat to boil, turn heat down to low. Heat on low for 14 minutes, stir.

Comments

  1. I’m making this right now – I had to throw my own twist on the shrimp since I didn’t have some of the ingredients but the rice smells sooo good!

  2. @Lauren B Ohhhh definitely tell me what you think!

Trackbacks

  1. […] Here is the rice┬árecipe and the wonderfully blurrrry iPhone pictures because I still haven’t charged my camera since […]