Chipotle Shrimp

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chipotle Shrimp to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chipotle Shrimp, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup uncooked long grain white
• rice
• 2 cups water
• 1/4 cup butter
• 2 cloves garlic, minced
• 1/4 cup dry red wine
• 1 1/2 tablespoons Worcestershire
• sauce
• 2 tablespoons minced chipotle
• peppers in adobo sauce
• 1 teaspoon salt
• 1 1/2 pounds medium shrimp -
• peeled and deveined

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place the rice and water in a medium saucepan, and bring to a boil

Step 2: Technique & Execution

Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed

Step 3: Technique & Execution

Melt the butter in a skillet over medium heat

Step 4: Technique & Execution

Stir in the garlic, and cook about 30 seconds

Step 5: Technique & Execution

Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt

Step 6: Technique & Execution

Mix in the shrimp, and cook 5 minutes, or until opaque