This is a scrumptious meal, especially if you like a hot, spicy, & tomato-ey shrimp dish. I normally serve this over my Asiago-Corn Polenta, which is also a little spicy, but you can also serve over some cheesy grits, or omit the Serrano peppers from the polenta.
Lemon-Garlic Chipotle Shrimp
**served over Asiago-Corn Polenta-see recipe
1 & ½ pounds Shrimp-washed, deveined & tail removed
3 cloves of fresh chopped Garlic
2-3 sprigs of Green onions-sliced
1 cup fresh chopped flat leaf Parsley
1 cup Chipotle pepper in Adobo sauce
Juice of 2 Lemons
Nature’s Seasoning to taste
1 teaspoon Hungarian Paprika
1 teaspoon Smoked Paprika
½ teaspoon Chipotle powder
Serrano pepper (optional) with seeds removed
Heat oil & butter on medium-high heat. Sauté garlic, green onions, & shallots together. Add shrimp, mixing well. Add parsley, lemon juice, and all seasonings. Cook for about 5minutes, or until shrimp is cooked through. Add Serrano peppers if you like it very spicy. Otherwise, omit. Serve over Asiago-Corn Polenta.