Tuesday, September 28, 2010

Chipotle Shrimp with Broiled Asparagus

I love finding new recipes for shrimp. Our family can really put down the shrimp, so I always make sure to make a lot! This recipe is great because it can be easily doubled, and it is very easy. I served it with crusty bread and broiled asparagus.

Chipotle Shrimp
from May 2009 Real Simple

1 1/2 lbs shrimp peeled and deveined
1/2 tsp ground chipotle chilies or chicle powder
salt and pepper to taste
(since we are mass producing jalapenos from our garden, I also threw in a couple seeded and chopped jalapenos)

Heat a large skillet over medium high heat. Cook the shrimp until opaque throughout, 2-3 minutes per side.

Broiled Asparagus

1 lb asparagus, trimmed
salt and pepper
olive oil for brushing

Turn oven on the a low broil (if you don't have that option, just turn the broiler on and reduce the cooking time). Lay trimmed (just cut off the ends) asparagus on a baking sheet, and brush with olive oil. Them, sprinkle with salt and pepper. Set in broiler for 5-8 minutes, watching closely. Remove when asparagus tips begin to blacken.

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