Try this spicy shrimp recipe during Lent

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By Susan Lowery


I'd like to share a new shrimp recipe that is easy and great for Lent or any other time! I frequently experiment with shrimp dishes and this one is a keeper for 2010.

I call it Super Spicy Shrimp, mainly because one of the ingredients, chipotle chilies in adobo sauce is quite spicy (and delicious!) You can add more or less than what is in the recipe, depending on your taste for the fiery. It comes in a jar that will keep in the refrigerator a long time.

I served this on spaghetti, but it is also good on rice. If you like the taste of the adobo sauce, add a little to your rice while it is cooking.

  Super Spicy Shrimp   1/2 stick butter 1 large onion, diced 1 red bell pepper, seeded and diced 1 garlic clove, minced 1-2 chipotle chilies in adobo sauce, chopped 1-2 T. sauce from chipotles 1 (6 oz.) can of tomato paste 1 1/2 paste cans of water 1/2 t. salt 1/2 t. black pepper 1 1/2 lb. raw shrimp, peeled and deveined

Sauté onion in butter in large skillet over low heat about 10 minutes. Add bell pepper and continue cooking another 10 minutes. Add garlic and chipotle and sauce, then tomato paste, water, salt and pepper. Simmer 15 to 20 minutes, uncovered. Add shrimp and continue cooking until shrimp are done, about 10 minutes.

Serve with pasta or rice. Serves 4.