Scampi Adobo Recipe
Scampi Adobo Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Scampi Adobo in Light & Tasty August/September 2007, p15

Nutritional Facts

3/4 cup: 196 calories, 9g fat (3g saturated fat), 182mg cholesterol, 562mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

  • 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
  1. 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.
  2. Remove from the heat; sprinkle with cheese. Garnish with lime slices if desired. Yield: 4 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Scampi Adobo in Light & Tasty August/September 2007, p15

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MY REVIEW
sdipiazza User ID: 2106899 233710
Reviewed Sep. 29, 2015

"This recipe is delicious. I tasted the poblano pepper while I was chopping it and thought my face was on fire...but when it's cooked it cools down and is really good. I served it over angel hair pasta. It is spicy but not overly so."

MY REVIEW
ejt325 User ID: 4790999 94489
Reviewed Oct. 29, 2013

"I was afraid this was going to have a strong lime taste, but it turned out perfect. I for sure will make this over and over!"

MY REVIEW
rumtart User ID: 2876690 168453
Reviewed Jul. 29, 2013

"Delicious! A favorite of mine and my husbands. I make it all the time."

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