Creamy Chipotle-Lime Shrimp and Rice
5 Comments | Written on December 27, 2010 at 5:00 am , by Kristina Vanni
Raise your hand if you are worn out! I hope everyone had a very merry and fun-filled Christmas with family, friends, and, of course, great food. But after all the excitement of gifts, or the hustle and bustle of travel, sometimes you just need a quick and delicious weeknight meal. This shrimp and rice dish is creamy, spicy and simply hits the spot after the hectic holidays. Enjoy!
CREAMY CHIPOTLE-LIME SHRIMP AND RICE
2 Tablespoons olive oil
2/3 cup thinly sliced onion
3/4 pound uncooked shrimp, peeled and deveined (or thawed, if frozen)
2 Tablespoons seeded, chopped chipotle pepper in adobo sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup sour cream
Hot, cooked rice to serve 4
1/4 cup crumbled queso fresco cheese (or can substitute cotija or Monterey Jack)
Grated rind of 1 lime
1. Heat olive oil in medium skillet over medium heat. Add onion and saute until just softened.
2. Stir in shrimp and saute until it just starts to turn pink. Add chipotle peppers, salt, black pepper, and sour cream. Stir constantly until mixture is hot and shrimp are pink.
3. Spoon hot shrimp over rice and sprinkle with crumbled cheese and grated lime peel. Serve immediately. Serves 4.
Categories:
Better Recipes, Dinner Tonight, Fast and Fabulous | Tags: Easy Recipes, Easy Seafood Recipes, Mexican Dishes, Mexican Recipes, Mexican Rice Beans & Eggs, Seafood Recipes, Shellfish, Shrimp
5 Comments | Post Your Comment
5 Responses to “Creamy Chipotle-Lime Shrimp and Rice”
I don’t eat shrimp but I’ll try this with chicken…sounds great!
Chicken would be a great substitute! Wonderful suggestion Lisa
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What is adobo sauce. Does the chopped pepper in adobo sauce come in a can or jar?
I’m a newly diagnosed Type 2 diabetic…besides the rice, obviously, I wonder how many carbs would be in one serving?