Apr 19 2009
Chipotle-Spiced Shrimp
- 1 lb uncooked shrimp, peeled and deveined
- 1/2 cup tomato paste
- 2 tbsp water
- 2 tsp extra virgin olive oil
- 2 tsp minced garlic
- 2 tsp chipotle chili powder
- 2 tsp fresh oregano, chopped
- 2 tsp fresh cilantro, chopped
- 1/8 lb sliced onion
- 1/8 lb sliced red pepper
- 1/2 lb sliced yellow squash
Rinse shrimp in cold water. Pat dry with a paper towel and set aside on a plate.
To make the marinade, whisk together the tomato paste, water and oil in a small bowl. Add garlic, chili powder, oregano and cilantro. Mix well.
In a bowl, combine the marinade, shrimp and vegetables to coat. Place in the refrigerator.
Meanwhile, heat a skillet over medium heat, spray with cooking spray. Put the shrimp and veggie mixture in the skillet. Stir the mixture every 3-4 minutes. Cooking time may vary.
When shrimp are fully cooked (no longer gray), transfer to a plate and serve immediately.
Yield 4 servings.