1.) Soften butter at room temperature.
2.) Place in a mixer or in a mixing bowl and whip butter until it is smooth and creamy.
3.) Add pureed chipotle peppers, oregano, basil, garlic, salt, paprika and pepper and mix well.
6.) Refrigerate for 4-6 hours.
1.) Rinse shrimp under cold water and remove tails from shrimp. Dry on paper towels.
2.) Saute the chipotle butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown.
3. ) Add the white wine, then the shrimp. Raise the heat to medium-high and cook for 3 to 5 minutes, stirring frequently.
4.) Season with salt and pepper to taste. Add flour to slightly thicken the garlic butter.
5.) Add the lime juice during the last minute of cooking. Remove from the heat.
6.) Serve immediately over mexican or spanish yellow rice.
NOTE: Shrimp are sold according to the number of shrimp per pound. A good size shrimp for scampi is 20 to 25 per pound. I like them a tad smaller. Very large shrimp tend to be tough and less flavorful.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (202g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 165 (51%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 270.3mg||83 %|
|Sodium 274.5mg||9 %|
|Potassium 322.6mg||8 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4g|
|Protein 31.2g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 321
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