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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ground chipotle chile adds smoky, slightly sweet spiciness to the dish. Hot paprika makes a good substitute, or use sweet paprika for a milder heat. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
2 1/2 tablespoons butter, divided |
1 teaspoon bottled minced garlic |
1/4 teaspoon salt |
1/4 teaspoon chipotle chile powder |
36 large shrimp, peeled and deveined (about 1 pound) |
2 tablespoons dry vermouth |
1 tablespoon fresh lime juice |
1/4 teaspoon sugar |
2 tablespoons chopped fresh cilantro |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 30 seconds. Add salt, chile powder, and shrimp to pan; sauté 2 minutes. Stir in vermouth, juice, and sugar; cook for 2 minutes or until shrimp are done. Remove from heat; stir in remaining 1 tablespoon butter and cilantro. Serve over rice.
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