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.
- 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
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.
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.
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.