Spicy Chipotle Shrimp Stew

 

Spicy Chipotle Shrimp Stew
This spicy dish has a Southwestern flair. It is served over Mexican/Spanish red rice and topped with cheddar cheese. It resembles paella.

Ingredients
1 pound uncooked large shrimp, peeled, deveined, and cut into 1 ½ inch pieces
Kernels from 2 ears of corn
2 medium green bell peppers, seeded and sliced
½ cup hot water
4 tablespoons extra virgin olive oil
Shredded cheddar cheese for topping

Sauce
2 (14.5 oz) cans diced tomatoes in juice
2 chipotle peppers in adobo
4 garlic, chopped
2 jalapenos, seeded and chopped
1 teaspoon salt
2 teaspoons white wine vinegar
1 teaspoon dried oregano

Preparation
Place canned tomatoes, chipotle peppers, garlic, jalapenos, salt, vinegar, and dried oregano in a blender and blend until smooth. Set aside. Heat oil in a large pot over medium heat. Add green bell peppers and corn and saute until slightly softened, about 3 minutes. Add the prepared sauce and hot water and bring to a simmer. Continue to simmer the stew for 10 minutes to allow flavors to come together. Add shrimp and simmer until shrimp are cooked through, about 2-3 minutes. Serve stew over Mexican red rice and top with shredded cheese.

Serves 4-6

*Sauce can be prepared one day ahead and refrigerated. You may simmer the sauce on low heat and add the shrimp when ready to serve.

Download Recipe (PDF)

Photobucket

Comments

comments