Thursday, November 16, 2006

Shrimp in Adobo Sauce

I know, I know. Promised the world's best stuffing recipe. Tomorrow, I promise. In the meantime, here is something tasty, fast, and fairly economical. Don't overdo the adobo. It is very spicey. Fix a salad and you're all set.

Baked Shrimp in Chipotle Sauce

½ stick (1/4 cup butter)
¼ cup dry red wine
1 ½ tablespoons Worcestershire sauce
1 to 2 canned chipotle chiles in adobo, minced plus 2 to3 teaspoons adobo sauce
1 large garlic clove, minced
1 ½ teaspoons salt or to taste
1 ½ lb. medium shrimp (may leave in shell or not as desired)

Put over in rack in middle position and preheat to 400 degrees F.
Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles with adobo sauce, garlic and salt. Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 – 12 minutes.

Serve with crusty French bread (for sopping up sauce) or rice.

4 servings

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