Best Spicy Chipotle Shrimp Stew Recipes

SPICY CHIPOTLE SHRIMP WITH JALAPENO GREEN RICE

Spicy Chipotle Shrimp with Jalapeno Green Rice image

Provided by Silvana Nardone

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 cups medium-grain rice
1 1/2 cups chicken broth
1 cup loosely packed fresh cilantro, chopped
1 small onion, chopped
3 tablespoons Dijon mustard
2 tablespoons olive oil
1 to 2 jalapenos, seeded and chopped
2 cloves garlic, chopped
Salt
Zest of 1 lime
One 15-ounce can crushed fire-roasted tomatoes
2 chipotle chiles in adobo sauce
2 tablespoons olive oil
3 cloves garlic
Salt
1 pound medium shrimp, peeled and deveined
Chopped fresh cilantro, for sprinkling

Steps:

For the rice: Combine the rice and enough cold water to cover by 1 inch; let soak 30 minutes.
Meanwhile, in a medium saucepan, stir together the chicken broth, cilantro, onion, mustard, oil, jalapeno(s), garlic, 3/4 teaspoon salt and 3/4 cup water; bring to a boil over medium-high heat. Using an immersion blender, blend until finely chopped.
Drain the rice. Return the broth mixture to a boil and stir in the rice. Cover tightly and simmer over medium-low heat until the rice is tender, about 15 minutes. Remove the pan from the heat and let the rice stand, covered, 5 minutes. Add the lime zest and fluff with a fork.
For the shrimp: Meanwhile, combine the tomatoes, chipotles, oil, garlic and 1/2 cup water in a blender and puree until smooth; season with about 1 teaspoon salt. Transfer the tomato mixture to a large skillet and cook until heated, about 5 minutes. Add the shrimp and simmer, stirring occasionally, until cooked through, about 4 minutes. Serve with the rice and sprinkle with cilantro.

SPICY CHIPOTLE GRILLED SHRIMP

Spicy Chipotle Grilled Shrimp image

Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!

Provided by Sue Carey-Bradley

Categories Seafood Shellfish Shrimp

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

3 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
1 lemon, juiced
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon chopped fresh cilantro
1 teaspoon kosher salt
½ teaspoon cracked black pepper
½ teaspoon crushed red pepper flakes
¼ teaspoon cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
wooden or metal skewers

Steps:

Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 3.6 g, Cholesterol 230.4 mg, Fat 3.9 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 0.7 g, Sodium 607.2 mg, Sugar 0.2 g

SPICY CHIPOTLE SHRIMP STEW

Spicy Chipotle Shrimp Stew image

This is a stew that my husband learned from his mom who lives in Veracruz Mexico. It is delicious with crusty bread for fresh tortillas.

Provided by cervantesbrandi

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb medium shrimp (31-40 count)
2 tablespoons oil
4 roma tomatoes (chopped)
4 garlic cloves (crushed with the back of a knife)
1 small white onion (chopped)
2 jalapenos (sliced in 1/8's lengthwise)
1/2 cup tomato puree
2 chipotle chiles (canned in adobo sauce)
1 tablespoon adobo sauce (from the canned chipotles)
4 cups water
2 teaspoons salt
1 chayote (sliced in half then lengthwise in 1/4 inch thick slices)
2 ears corn (cut in half)
2 tablespoons cilantro (minced)

Steps:

Wash shrimp and set aside.
Heat oil in a large stock pot on medium high heat. Add in onions and garlic. Saute stirring occasionaly for 3 minutes. Add in jalapenos and saute for 5 minutes. Add in tomatoes. Cook stirring occasionally for 5 minutes or until the tomatoes start to get mushy.
Next, add in the tomato puree. Cook slightly covered for 10 minutes.
Pour in the water, chayote and corn. Stir the soup and cover slightly. Continue cooking for an additional 10 minutes.
Lastly, add in shrimp and cilantro. Cook completely covered for 10 minutes on medium low.
Serve the soup with some nice crusty french bread, fresh tortillas or saltine crackers.

Nutrition Facts : Calories 299, Fat 9.9, SaturatedFat 1.4, Cholesterol 172.8, Sodium 1362, Carbohydrate 28.2, Fiber 4.7, Sugar 8.2, Protein 27.4