Recipe by: Dick McCabes "This dish is very spicy,
somewhere between the sweating brow and teary eyes!
Sometimes you just have to wake
up your taste buds. Serve over brown rice cooked in chicken broth and butter
that is reminiscent of risotto. I have made the rice with water and bouillon
instead of broth, with very little change in the flavor or texture. Like so
many dishes, this one is better the next day. I adapted this recipe from the
chipotle shrimp recipe on this site."
·
2 1/4 cups chicken broth,1 cup brown rice, 1
tablespoon butter, 1/4 teaspoon salt, 1 tablespoon butter, 1 tablespoon olive
oil, or as needed 1 onion, sliced 2 jalapeno peppers, seeded and thinly sliced
2 cloves garlic, minced 1/4 cup dry red wine
·
1 1/2 tablespoons Worcestershire sauce 1 (7
ounces), can chipotle peppers in adobo sauce, minced 1 1/2 pounds large shrimp
(16 to 20 per lb.), peeled and deveined.
Combine chicken broth, brown rice, 1 tablespoon butter, and
salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer
until rice is tender and the broth is absorbed for about 45 minutes.
Heat 1 tablespoon butter and olive oil in a skillet over
medium heat; cook and stir onion and jalapeno peppers in the hot butter and oil
until onion is slightly softened, 3 minutes. Add garlic and cook until
fragrant, about 30 seconds.
Pour red wine and Worcestershire sauce into onion mixture;
mix in chipotle peppers.
Cook and stir mixture until liquid is slightly
evaporated about 5 minutes. Add shrimp and cook until opaque, about 5 minutes.
Reduce heat and simmer until liquid is reduced about 15 minutes. Serve shrimp
mixture over cooked rice.
