Chef Deborah Schneider calls this easy, 12-minute dish “firing-squad shrimp” because it gets a little spice from a chipotle in adobo sauce.
Slideshow: More 12-Minute Recipes
2 tablespoons canola oil
1/2 cup finely chopped red onion
1 chipotle chile in adobo sauce, minced
One 15-ounce can diced tomatoes
1 pound large shrimp, shelled and deveined
1/4 cup finely diced fresh pineapple
1 tablespoon tequila
Chopped cilantro, for garnish
How to Make It
In a large skillet, heat the oil. Add the onion and chipotle and cook over moderately high heat, stirring, until just starting to soften, 2 to 3 minutes. Add the tomatoes and bring to a simmer. Season with salt and pepper, then nestle the shrimp in the sauce and cook, turning once, until just white throughout, about 5 minutes. Stir in the pineapple and tequila, garnish with cilantro and serve right away.
Fruit-forward, full-bodied California Chardonnay.
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