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Sauteed Shrimp in Garlic Sauce

Chipotle chiles are smoke-dried jalapenos that add a distinct flavor and moderately spicy heat to this dish from Suzette Hagan of Indianapolis, Indiana.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2004


  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 5 garlic cloves, coarsely chopped
  • 1 to 2 tablespoons chopped chipotle in adobo (canned)
  • 1/2 teaspoon paprika
  • 2/3 cup dry white wine
  • 1 tablespoon chopped fresh parsley


  1. Season shrimp with salt and pepper; set aside. In a large nonstick skillet, heat oil over medium-high heat. Add garlic and chipotle; cook until garlic just begins to color, about 1 minute.

  2. Add shrimp; cook, tossing constantly, until opaque throughout, about 2 minutes. Add paprika, and stir to coat. With a slotted spoon, transfer shrimp to a serving dish.

  3. Pour wine into pan; bring to a boil over high heat. Cook until reduced by half and slightly thickened, about 1 minute. Pour sauce over shrimp, and sprinkle with parsley.

Cook's Notes

Look for canned chipotles in adobo sauce in the ethnic-food section.


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