Chipotle Shrimp with Minty Bitter Greens
American

Chipotle Shrimp with Minty Bitter Greens

Chipotle Shrimp with Minty Bitter Greens begins with a sweet, smokey, spicy butter. Make extra; it's fabulous on bread.

By Chef Laura Bonicelli

bitterchipotlegreensmintshrimpspicy

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Servings

6 servings

Ingredients

Chipotle Butter

  • 1/4 cupunsalted butter -- room temperature
  • 1 chipotle pepper in adobo sauce -- minced
  • 1 tablespoonhoney
  • 1/2 teaspoonKosher salt

Shrimp and Greens

  • 1 1/2 poundsraw shrimp -- peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 8 ouncesarugula
  • 1 small head radicchio or escarole -- coarsely chopped
  • 1/2 cupmint leaves
  • 1/2 cupItalian parsley leaves
  • Kosher salt and freshly ground black pepper

Nutrition Facts

Per Serving (serves 6 servings)

Calories210
Total Fat10g
Cholesterol306mg
Sodium1091mg
Total Carbohydrates6g
Dietary Fiber1g
Sugars4g
Protein25g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    =====Chipotle Butter=====

  2. 2

    1/4 cup unsalted butter -- room temperature

  3. 3

    1 chipotle pepper in adobo sauce -- minced

  4. 4

    1 tablespoon honey

  5. 5

    1/2 teaspoon Kosher salt

  6. 6

    =====Shrimp and Greens=====

  7. 7

    1 1/2 pounds raw shrimp -- peeled and deveined

  8. 8

    Kosher salt and freshly ground black pepper

  9. 9

    8 ounces arugula

  10. 10

    1 small head radicchio or escarole -- coarsely chopped

  11. 11

    1/2 cup mint leaves

  12. 12

    1/2 cup Italian parsley leaves

  13. 13

    Kosher salt and freshly ground black pepper

  14. 14

    To make the chipotle butter, stir the unsalted butter, pepper, honey, and salt together in a small bowl.

  15. 15

    In a large, heavy skillet, melt 1 tablespoon of the chipotle butter. Season the shrimp with salt and pepper. Add the shrimp and cook over medium-high heat for . Flip the shrimp over and cook another , until cooked through and opaque. Remove the shrimp to a plate.

  16. 16

    Using the same skillet, melt the remaining chipotle butter. Add the arugula, radicchio, and herbs. Cook, tossing with tongs, until the greens wilt, 1 to . Taste and season with salt and pepper.

  17. 17

    To serve out of the skillet, return the shrimp to the pan, and arrange on top of the greens. Alternatively, place the greens on top of polenta or rice on a serving dish. Arrange the shrimp on top.