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Sunday, February 8, 2015

Tequila-Chipotle Shrimp Recipe

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:

  1. 2 tablespoons canola oil
  2. 1/2 cup finely chopped red onion
  3. 1 chipotle chile in adobo sauce, minced
  4. One 15-ounce can diced tomatoes
  5. Salt
  6. Pepper
  7. 1 pound large shrimp, shelled and deveined
  8. 1/4 cup finely diced fresh pineapple
  9. 1 tablespoon tequila
  10. Chopped cilantro, for garnish
  1. 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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