By: Chef Laura BonicelliÂ
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!Â
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!Â
If you want more recipes Join The Club!!!
Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
More Recipes
Tangy Fermented Red Salsa and Cucumber (Pickles)
By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...
Vegetarian Chickpea Tagine
Take me to the lesson... Vegetarian Chickpea Tagine A vegetarian tagine is a delicious type of comfort food. I love the subtle spiciness of this dish and the tanginess of the preserved lemon. tagine or a Dutch oven with lid 1 1/2 tablespoons extra-virgin olive oil1...
Cashew Cream (plus options)
Take me to the lesson... Cashew Cream (plus options) Cashew Cream is a nutritious and neutral-tasting substitute in savory dishes for heavy cream. blender 1 cup raw unsalted cashews2 cups warm water Soak the cashews in water for a minimum of four hours. They will be...
Sun-Dried Tomato Artichoke Spread
Take me to the lesson... Sun-Dried Tomato Artichoke Spread A zingy version of an American favorite. 4 ounces grated Asiago cheese1 tablespoon minced chives -- or tarragon (or tarragon)1 teaspoon minced thyme leaves3/4 cup mayonnaise1/4 cup sour cream1 generous pinch...
Recent Comments