By: Chef Laura Bonicelli
Chipotle Shrimp with Minty Bitter Greens begins with a sweet, smokey, spicy butter. Make extra; it’s fabulous on bread. Buy your ingredients at your favorite Farmers Market!
About Chipotle Shrimp with Minty Bitter Greens
Chipotle Shrimp with Minty Bitter Greens is one of those dishes that goes together in minutes but tastes like you put much more time and effort into it. I credit the chipotle pepper. A long-time staple in my kitchen, chipotle peppers in adobo sauce are one of those ingredients that makes everything you add it to better. They are a mess to deal with, especially if you want to cut the heat down by removing the seeds, but worth the time you have to spend cleaning up after them. A 7-ounce can will have 6 to 8 peppers. Since most recipes call for 1 or 2, I store the remainder in my freezer, so I always have them handy.
Chipotle Shrimp with Minty Bitter Greens needs all ingredients ready to go because it’s a quick recipe. Radicchio is quite bitter. Rice is a great background to offset the bitterness and round the dish out. If bitter greens aren’t your thing, substitute spinach, but keep the mint. It adds freshness and a surprise flavor.
The only place you could go wrong with Chipotle Shrimp with Minty Bitter Greens is overcooking the shrimp, making it tough. The shrimp finishes when it turns pink and opaque. Two minutes on each side is usually the right amount of time but make your judgment visually. The greens cook very quickly, so don’t worry about keeping the shrimp warm.
I hope you add this dish to your weeknight recipe arsenal and love making it!
I hope you love this recipe!
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Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Butternut Squash Wedges with Parmesan and Sage
Step by Step Instructions
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