RECIPE: REC: Baked Shrimp in Chipotle Sauce from EPI...tried it today, excellent and next time

RECIPE:
V

valinfl

Well-known member
I'll use a little more chipotles...I didn't use 1/2 stick of butter, maybe 1/4 of a stick, and I reduced the sauce after it came out of the oven to thicken it up. I also removed the shells first and let the shrimp sit in the marinade for about 15 or 20 minutes; I hate making people work for their food with shrimp shells, it's a pita. I served it with basmati rice and green salad.http://www.epicurious.com/recipes/recipe_views/views/233547

 
These sound terrific... Val... Scroll up above at #387 where I

posted the recipe I did last week. This end result was what I was trying for.... maybe it's the chipotles (but I gotta be careful with them, I have a "wimp" at the dinner table, LOL). Will definitely have a go at this one.

 
Val, maybe I wasn't clear, in my message, but I meant to say that your>>>

recipe looked so much better!!!!! Don't know if you'll be happy with the heat level, or with the thickness of the sauce, on the one I did.

 
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