Post by April B. on Mar 12, 2003 11:36:23 GMT -6
From Chitterlings Forum
Posted By: lindah
Date: Friday, 28 February 2003, at 8:52 a.m.
Chipotle shrimp over rice
1 can (14.5 oz.) chicken broth
3/4 cup water
2-1/2 cups Minute Rice
1 tsp. olive or vegetable oil
1 small onion
1 medium green bell pepper
1 can (14.5 oz.) diced tomatoes with garlic & onions
1 8-oz. can tomato sauce
2 canned chipotle peppers in adobo sauce
1 Tbsp. honey
1 lb. peeled medium-size raw shrimp
Pour the chicken broth and water in a 2 quart saucepan. Cover
the pan and bring to a boil over high heat. When the broth boils,
uncover the pan and stir in the rice. Remove from heat and cover.
Let stand, covered, for 5 minutes or until ready to serve.
Meanwhile, heat the oil in a 12" nonstick skillet over medium high
heat. Peel the onion and cut in half. Cut each half into slices about
1/4" wide. Add the slices to the skillet. Rinse and seed the bell
pepper; cut into bite-sized pieces. Add the pieces to the skillet.
Reduce the heat to medium and cook, stirring frequently, until
the onions begin to soften (about 2 minutes).
Stir in the diced tomatoes with the juice along with the tomato
sauce. Finely chop the chipotle peppers and add them to the
skillet. Add the honey and stir to mix well. Add the shrimp,
raise the heat to medium-high. Stir and cook until the shrimp
are pink and opaque throughout, about 3 minutes. Serve
at once over the cooked rice.
Posted By: lindah
Date: Friday, 28 February 2003, at 8:52 a.m.
Chipotle shrimp over rice
1 can (14.5 oz.) chicken broth
3/4 cup water
2-1/2 cups Minute Rice
1 tsp. olive or vegetable oil
1 small onion
1 medium green bell pepper
1 can (14.5 oz.) diced tomatoes with garlic & onions
1 8-oz. can tomato sauce
2 canned chipotle peppers in adobo sauce
1 Tbsp. honey
1 lb. peeled medium-size raw shrimp
Pour the chicken broth and water in a 2 quart saucepan. Cover
the pan and bring to a boil over high heat. When the broth boils,
uncover the pan and stir in the rice. Remove from heat and cover.
Let stand, covered, for 5 minutes or until ready to serve.
Meanwhile, heat the oil in a 12" nonstick skillet over medium high
heat. Peel the onion and cut in half. Cut each half into slices about
1/4" wide. Add the slices to the skillet. Rinse and seed the bell
pepper; cut into bite-sized pieces. Add the pieces to the skillet.
Reduce the heat to medium and cook, stirring frequently, until
the onions begin to soften (about 2 minutes).
Stir in the diced tomatoes with the juice along with the tomato
sauce. Finely chop the chipotle peppers and add them to the
skillet. Add the honey and stir to mix well. Add the shrimp,
raise the heat to medium-high. Stir and cook until the shrimp
are pink and opaque throughout, about 3 minutes. Serve
at once over the cooked rice.
