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Mexican   -   Camarones Al Chipotle   adapted from Food From My Heart by Zarela Martinez

  • 1/4 Cup Unsalted Butter
  • 8 Cloves Garlic -- finely chopped
  • 5 Medium Bay Leaf
  • Pepper -- to taste
  • 1 Tablespoon Rosemary
  • 4 Medium Chipotles In Adobo -- finely chopped
  • 1/2 Cup Chicken Stock
  • 1/2 Cup Worcestershire Sauce
  • 2 Pounds Medium Shrimp
  • 2 Large Scallion -- finely chopped
  • Salt -- to taste
Directions Heat butter in skillet, saute garlic, bay leaves, pepper and rosemary for 3 minutes. Add chipotles and cook 3 minutes. Add chicken stock and worchestershire. Bring to a boil and reduce until slightly thickened. Add shrimp and cook for 2 minutes until pink. Sprinkle with scallions and salt. Serve.
Serves 4
Time to Make 0:00

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