The other day we made meatloaf for dinner. I don't know about you, but when we make meatloaf we have it for several meals. We had it for dinner on Monday, and lunch on Tuesday and Wednesday. We still have a small piece left. Last night for dinner, we had salmon. Tomorrow night we are going to some friends for lamb on the BBQ. So tonight, we decided to do something on the lighter side with some frozen shrimp we had on hand. It is an easy dish to make. It has a little spicy bite, but that's the way we like it. We use Chile Chilpotle Xiqueno. It is a chile seco (dry) en pasta (paste). It is from Veracruz, Mexico.
We have made this dish several times and it is very tasty. We really don't have a recipe but here it goes:
Swirl of olive oil
1 Tablespoon butter
4 to 5 cloves of garlic finely diced
1 small onion finely diced
6 to 7 mushrooms sliced
1/4 yellow bell pepper diced
18 Raw Shrimp (21-25 count/lb)
3 Tablespoons heaping of sour cream
1 Tablespoon heaping of Chile Chilpotle en Pasta (Paste)
1/2 cup dry white wine
Cornstarch for thickening
Bowtie Pasta
Parsley minced
Saute the garlic, onion, mushrooms, and yellow pepper in the olive oil and butter. Add the shrimp (I put in 18 because that is what we had on hand) and cook until done about 2 1/2 minutes. Remove all the ingredients and leave only the broth in the pan. Add the sour cream, chile chilpotle, and white wine. Cook for a few minutes. Combine all the ingredients and simmer for 2 minutes. Serve with Bowtie Pasta topped with fresh parsley.
This is enough for two hungry people.
I served this with a fresh garden salad, crusty bread, and of course a glass or two of wine.
Enjoy.
Oh, this is my kind of recipe. I love the one dish meals with salad and bread. I'll give it a try.
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