 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I received this recipe in my email. I do not like cooking with so much butter - I think it can easily be reduced. Ingredients:
1 cup uncooked long grain white rice |
2 cups water |
1/4 cup butter |
2 garlic cloves, minced |
1/4 cup dry red wine |
1 1/2 tablespoons worcestershire sauce |
2 tablespoons minced chipotle chiles in adobo |
1 teaspoon salt |
1 1/2 lbs medium shrimp, peeled and deveined |
Directions:
1. Bring rice and water to a boil in a medium saucepan.
2. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed. (Or cook as package directs).
3. Meanwhile melt the butter in a skillet over medium heat.
4. Stir in the garlic, and cook about 30 seconds before adding wine, Worcestershire sauce, chipotle, and salt.
5. Mix in the shrimp, and cook 5 minutes, or until the shrimp are pink and opaque.
6. Serve over the cooked rice.
|
|