Shrimp Diablo with Rice
Active Time: 15 minutes
Total Time: 20 minutes • Serves: 6
1-1/2 cups Schnucks basmati rice or long grain white rice
2 jars (15.5 ounces each) Schnucks mild chunky salsa
2 small chipotle chile peppers in adobo sauce
1 tablespoon Schnucks olive oil
2 medium garlic cloves, minced (about 2 teaspoons)
1/2 small yellow onion, chopped (about 1/2 cup)
1-3/4 pounds raw 16-20 count wild gulf shrimp, thawed if necessary, peeled and deveined
1/4 cup dry white wine
1/2 teaspoon dried oregano leaves
1/8 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
1. Prepare rice as label directs. Meanwhile, in blender or food processor with knife blade attached, purée salsa and chipotle peppers 30 seconds or until smooth, scraping sides of blender occasionally with rubber spatula.
2. In nonstick 12-inch skillet, heat oil over medium heat. Add garlic and onion and cook 4 to 5 minutes or until onion is soft. Add shrimp and cook 2 minutes, stirring occasionally. Stir in wine, oregano, salt and pepper and cook 1 minute. Add salsa mixture and cook 2 to 3 minutes longer or until shrimp turn opaque throughout and reach an internal temperature of 145°F, stirring occasionally. Makes about 8 cups.
3. Spoon about 3/4 cup rice into each of 6 shallow soup bowls; ladle about 1-1/3 cups shrimp mixture over rice and sprinkle with parsley to serve.
Each serving: about 285 calories, 1 g total fat (0 g saturated),
123 mg cholesterol, 1776 mg sodium, 47 g carbohydrate,
6 g fiber, 6 g sugars, 17 g protein
If you prefer a less spicy sauce, use 1 chipotle chile pepper instead of 2.