Dinner for a weeknight that is sweet and smoked.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups long grain rice
- 3 cups water
- ⅓ cup zesty Italian-style salad dressing
- 1 ½ pounds large shrimp, peeled and deveined
- ¼ cup orange marmalade
- 2 tablespoons chopped chipotle peppers in adobo sauce
- ¼ cup chopped fresh cilantro
Instructions
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 1 g |
| Sodium | 452 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Deliciously simple, yet a complex enough combination to keep it interesting. Spicy for a beginner spice enjoyer. Make sure to thaw the shrimp before you cook them, or you’ll end up with watery sauce that dulls the flavor like me.
Made it to the recipe. Only mod was to remove the shrimp after they were done and cook down the sauce for about 2 minutes to thicken, since it had thinned out a lot from the liquid released by the shrimp. Spice level was good for us, but we like spicy. Will definitely do this again.
These were pretty good but they were way too spicy for me, next time I would cut the amount of chipotle peppers in half.