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Ingredients
- 1/4 cup(s) canned chipotle peppers in adobo sauce, divided
- 1/2 cup(s) reduced-fat sour cream
- 2 Tbsp poblano chile, finely minced, divided
- 2 Tbsp fresh lime juice, divided
- 1/2 tsp lime zest, finely minced (optional)
- 2 tsp olive oil
- 1 pound(s) uncooked shrimp, jumbo-size, shelled and deveined
Preparation
Step 1
To make dipping sauce, working in a small bowl, mash 1 tablespoon chipotle pepper in adobo sauce with back of a spoon; add sour cream and 1 tablespoon each poblano pepper and lime juice. Add lime zest, if using; mix well and chill.
To make shrimp, set a medium skillet over medium heat; add oil. When oil begins to shimmer, add remaining chipotle peppers in adobo sauce and remaining poblano pepper; break up peppers with back of a wooden spoon and cook until oil turns reddish. Add shrimp to skillet; cook until pink and no longer translucent, about 2 to 2 1/2 minutes per side.