camarones diablos (devil shrimp)

Ingredients

• Servings: 4
• 2 1/4 cups chicken broth
• 1 cup brown rice
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon olive oil, or as needed
• 1 onion, sliced
• 2 jalapeno peppers, seeded and thinly sliced
• 2 cloves garlic, minced
• 1/4 cup dry red
• 1 1/2 tablespoons worcestershire sauce
• 1 (7 ounce) can chipotle peppers in adobo sauce, minced
• 1 1/2 pounds large shrimp (16 to 20 per lb.), peeled and deveined

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• combine chicken broth, brown rice, 1 tablespoon butter, and salt in a saucepan; bring to a boil. reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
• heat 1 tablespoon butter and olive oil in a skillet over medium heat; cook and stir onion and jalapeno peppers in the hot butter and oil until onion is slightly softened, 3 minutes. add garlic and cook until fragrant, about 30 seconds.
• pour red and worcestershire sauce into onion mixture; mix in chipotle peppers. cook and stir mixture until liquid is slightly evaporated, about 5 minutes. add shrimp and cook until opaque, about 5 minutes. reduce heat and simmer until liquid is reduced, about 15 minutes. serve shrimp mixture over cooked rice.