A transplant to New Orleans, I had to get used to the high humidity, heat and hurricanes after living in the San Francisco Bay Area for almost a decade. I'm a food lover and enjoy sharing my finds with my friends.
We were in the mood for garlic and butter with our shrimp tonight and I wanted to try my recipe for Chipolte Scampi. I used the larger of Mom's cast iron skillets--as you can see from the above picture, she has quite a selection to choose from.
Cooks notes: I picked out most of the jalapeno seeds from the Chipolte in Adobo sauce to reduce the heat while keeping the depth of flavor. If you want more heat, leave in the seeds. I also doubled the sauce ingredients, as I like to dip my bread into it. Yeah, two sticks of butter seems like a lot but the mouth feel of the finished sauce is incredible.
Shrimp Chipolte Scampi
1-1/2 lbs peeled, deveined medium-size fresh shrimp 1-2 T chopped chipotle pepper in adobo sauce (approx 1 large pepper) 2 garlic cloves, minced 2 T olive oil 1/2 cup dry white wine (I used Sauvingon Blanc) 1 T prepared mustard 1 T Worcestershire sauce 1/2 cup butter, melted 1/2 tsp salt 2 T fresh lemon juice 1 lb angel hair pasta, cooked to tender (about 3-4 minutes)
Saute peppers and garlic in hot oil in a large cast iron skillet over medium-high heat until thoroughly heated.
Add shrimp and cook, stirring constantly, 2-3 minutes or just until shrimp turns pink. Remove shrimp and set aside.
Whisk in white wine, mustard, and Worcestershire sauce, cook for 5 minutes. Reduce heat to low and stir in butter, salt, lemon juice, cook 10 minutes or until slightly reduced. Add shrimp back to the pan and cook through.
Place pasta in a large serving dish, toss with shrimp and sauce. Serve with french bread and a Cesar salad.