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.
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
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.