Cinco de Mayo: Chipotle Shrimp | Submitted By: Rogg

1 cup uncooked long grain white rice2 cups water1/4 cup butter2 cloves garlic, minced1/4 cup dry red wine1 1/2 tablespoons Worcestershire sauce2 tablespoons minced chipotle peppers in adobo sauce1 teaspoon salt1 1/2 pounds medium shrimp - peeled and deveinedPlace the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice. Amount Per Serving  Calories: 437 | Total Fat: 13.5g | Cholesterol: 290mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 437

Total Fat: 13.5gCholesterol: 290mgSodium: 1064mgTotal Carbs: 41.7g    Dietary Fiber: 0.8gProtein: 31.8g VIEW DETAILED NUTRITION
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