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Cookbook

 

Sautéed Shrimp
with Chipotle Chile and Green Onions

Serves 6

sautéed Shrimp with Chipotle ChileOne of our alumni chefs came up with this dish when we were trying to diversify our combinations of shrimp and southwestern ingredients. It is a quick and easy recipe that can be served alone or in a bell pepper half of any color.

 

2 tablespoons olive oil
3 cloves garlic, minced
1-1/2 pounds medium-large shrimp
   (26 to 30 per pound), peeled and deveined
1 bunch green onions, sliced
   (including most of the green)
1 tablespoon minced chipotle chile
1/2 cup white wine
2 small tomatoes, peeled, seeded, and chopped
Salt and pepper, to taste
2 tablespoons unsalted butter

 

Heat the oil and garlic over medium heat. Add the shrimp, green onions, and chipotle and cook just until the shrimp turn pink. Add the wine and stir 1 minute. Add the chopped tomatoes and season with salt and pepper. Stir in the butter just before serving.

Buy the Book!

 

Contemporary Southwest
The Café Terra Cotta Cookbook

By Donna Nordin
Ten Speed Press, March 2001
Hardcover, $29.95
168 pages with full color photographs
ISBN: 1-58008-180-0
Recipe reprinted by permission.

 

Contemporary Southwest

Recipes

 


Cookbook Profile Archive

 

This page created June 2001


 


 
 

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