CREDIT: Food & Wine Magazine Tequila-Chipotle Shrimp
This recipe is AMAZING! Please, go and make it if you love a little, spicy shrimp dish!
We subscribe to this magazine and we absolutely enjoy every issue that comes out! Unfortunately, we have been extremely busy and I haven't had a moment to go through a couple issues. I recommend purchasing or subscribing to this magazine as most of the recipes I find are quick and easy (just what we need these days!).
For those of you who are local, I was able to find all of my ingredients at New Leaf Market (Pleasanton, CA). I use all organic ingredients whenever possible while cooking.
Here are the ingredients:
- 2 tablespoons canola oil
- 1/2 cup finely chopped red onion
- 1 chipotle chile in adobo sauce, minced
- One 15-ounce can diced tomatoes
- Salt
- Pepper
- 1 pound large shrimp, shelled and deveined
- 1/4 cup finely diced fresh pineapple
- 1 tablespoon tequila
- Chopped cilantro, for garnish
- In a large skillet, heat the oil. Add the onion and chipotle and cook over moderately high heat, stirring, until just starting to soften, 2 to 3 minutes. Add the tomatoes and bring to a simmer. Season with salt and pepper, then nestle the shrimp in the sauce and cook, turning once, until just white throughout, about 5 minutes. Stir in the pineapple and tequila, garnish with cilantro and serve right away.
To top it off, I put it over a warmed corn tortilla (to keep it gluten free). It would also taste great over brown rice!
Let me know how it goes, please comment below! Happy Sunday...
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