Chipotle-Lime Shrimp Scampi |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The butter mixture here actually came from a recipe for a spread for grilled corn on the cob! We had a lot left over, so we started thinking of other ways to use it. My husband suggested shrimp, and that was a BIG winner! Try serving it with crusty sourdough bread to soak up the extra sauce. Ingredients:
1/2 cup butter, at room temperature (not margarine) |
2 limes, juice of |
3 -4 canned chipotle chiles in adobo, finely chopped |
1 teaspoon ground cumin |
2 garlic cloves, pressed or minced |
2 tablespoons cilantro, finely chopped |
1/2 teaspoon salt |
1/2 teaspoon black pepper, fresh ground |
1 lb shrimp, peeled and deveined, tails left on |
Directions:
1. Whip together all the ingredients except shrimp, until smooth.
2. Preheat oven to 350 degrees F.
3. Arrange shrimp in one layer in a glass baking dish. Dot with the butter mixture.
4. Bake 8-15 minutes, turning every 4-5 minutes. The timing depends on the size of the shrimp. They are done when they turn pink and opaque. Don’t overcook-they will become tough.
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