Being a home-grown Texan, I love spicy foods and the sweet flavor of cilantro. I created this unique Southwestern version of shrimp scampi in my own kitchen. —Laurie LaClair, North Richland Hills, Texas
- 2 plum tomatoes, seeded and chopped
- 1 poblano pepper, seeded and chopped
- 1 tablespoon minced chipotle pepper in adobo sauce
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 1/2 cup white wine or reduced-sodium chicken broth
- 1/3 cup minced fresh cilantro
- 3 tablespoons lime juice
- 2 tablespoons reduced-fat butter
- 1/2 teaspoon salt
- 1/4 cup shredded part-skim mozzarella cheese
- Lime slices, optional
- In a large nonstick skillet, saute the tomatoes, peppers and garlic in oil for 2 minutes. Reduce heat to medium; stir in the shrimp, wine, cilantro, lime juice, butter and salt. Cook and stir for 3-4 minutes or until shrimp turn pink.
- Remove from the heat; sprinkle with cheese. Garnish with lime slices if desired. Yield: 4 servings.
Originally published as Scampi Adobo in Light & Tasty August/September 2007, p15
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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