• Michael Laxer

Spicy Chipotle Garlic Shrimp

Updated: May 3



Today we are going to look at a spicy sautéed shrimp dish that combines intense heat with bold flavours.


This dish uses fresh or frozen tail-on large shrimp and chipotle in adobo sauce with garlic and other seasonings. White wine is added at the end and simmered down to build a rich, fiery sauce.


Ingredients:


20-30 peeled shrimp tail-on

1 small can chipotle peppers in adobo sauce

3-4 cloves minced garlic

1 tablespoon ground cumin

1 teaspoon paprika

1 packet of Sazon Goya Coriander & Annatto seasoning (optional)

Half a small jar of pickled jalapenos, drained (optional)

1 cup dry white wine

3 tablespoons (approx.) olive oil

garlic powder

sea salt

black pepper


In a large bowl season the shrimp with sea salt, black pepper and garlic powder liberally (or to taste) and toss.


Heat the olive oil to medium high in a large saucepan.


Add the chipotle peppers in adobo sauce, jalapeno, cumin, paprika, Sazon Goya and the minced garlic to the pan and sauté for 2-3 minutes breaking up the chipotle peppers as you go.


Add the shrimp and sauté, tossing constantly, for around 2-3 minutes or until opaque throughout. If you are using frozen shrimp you will have to sauté for around 8-10 minutes.


Remove the sautéed shrimp to a large bowl with a slotted spoon.



Add the white wine to the remaining sauce in the pan, bring to a boil and reduce by half, stirring constantly. You can use any dry white wine but I used Toro Bravo Verdejo Sauvignon Blanc DO La Mancha from Spain.



Pour the reduced sauce over the shrimp, toss and let sit for around a minute.



These shrimp are terrific served atop rice, rice noodles or ramen with spoonfuls of the sauce drizzled over. Or just eat them as a gameday snack dipped in the sauce.


Enjoy.




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