One of our alumni chefs came up with this dish when we were trying to diversify our combinations of shrimp and southwestern ingredients. It is a quick and easy recipe that can be served alone or in a bell pepper half of any color.
2 tablespoons olive oil
3 cloves garlic, minced
1-1/2 pounds medium-large shrimp
(26 to 30 per pound), peeled and deveined
1 bunch green onions, sliced
(including most of the green)
1 tablespoon minced chipotle chile
1/2 cup white wine
2 small tomatoes, peeled, seeded, and chopped
Salt and pepper, to taste
2 tablespoons unsalted butter
Heat the oil and garlic over medium heat. Add the shrimp, green onions, and chipotle and cook just until the shrimp turn pink. Add the wine and stir 1 minute. Add the chopped tomatoes and season with salt and pepper. Stir in the butter just before serving.
The Café Terra Cotta Cookbook
By Donna Nordin
Ten Speed Press, March 2001
168 pages with full color photographs
Recipe reprinted by permission.
This page created June 2001
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