Wednesday, January 25, 2006

Sauteed Shrimp with Chipotle Chile & Green Onions Recipe

2 tablespoons olive oil
3 cloves garlic, minced
1-1/2 pounds medium-large shrimp
(26 to 30 per pound), peeled and deveined
1 bunch green onions, sliced
(including most of the green)
1 tablespoon minced chipotle chile
1/2 cup white wine
2 small tomatoes, peeled, seeded, and chopped
Salt and pepper, to taste
2 tablespoons unsalted butter

Heat the oil and garlic over medium heat. Add the shrimp, green onions,
and chipotle and cook just until the shrimp turn pink. Add the wine and
stir 1 minute. Add the chopped tomatoes and season with salt and
pepper. Stir in the butter just before serving.


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