Spicy Chipotle Prawns and Rice

    (96)
    45 minutes

    This is a wonderful way to prepare smoky and spicy prawns with a sauce of butter, garlic, Worchestershire sauce, red wine and chipotle chillies. Serve over steamed rice.


    94 people made this

    Ingredients
    Serves: 4 

    • 1 cup (150g) uncooked long grain white rice
    • 2 cups (500ml) water
    • 65g butter
    • 2 cloves garlic, minced
    • 1/4 cup (65ml) dry red wine
    • 1 1/2 tablespoons Worcestershire sauce
    • 2 tablespoons minced chipotle chillies in adobo sauce
    • 1 teaspoon salt
    • 750g medium prawns - peeled and deveined

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Place the rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook 20 minutes or until rice is tender and water is absorbed.
    2. Melt the butter in a frypan over medium heat. Stir in the garlic and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle chilies in adobo sauce and salt. Mix in the prawns and cook 5 minutes or until opaque. Serve over the cooked rice.

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    Reviews and Ratings
    Global Ratings:
    (96)

    Reviews in English (72)

    by
    62

    Excellent both hot and cold. Quite similar to a cajun recipe but much lower in fat and easier to prepare. Excellent as a topper for a quick salad. I used a nonstick pan and a little cooking spray and was able to reduce the butter to 1 TB (just for flavor). 2 TB chipotle in adobo sauce (this is the correct spelling, not adobe!) gives a high mild/low medium heat level so increase/decrease the amount used to suit your taste. FYI - you will only use 2-3 chipotles in this recipe. Empty the can into a plastic container and store in your fridge. They keep for quite a long time. The adobo sauce adds a nice smoky and spicy flavor to recipes.  -  03 Jun 2003  (Review from Allrecipes USA and Canada)

    by
    27

    I have made this several times now and we thoroughly enjoyed it! I could only find whole chipotle peppers and found that if I take the seeds out before mincing, it's not quite as hot - which is how we like it. I too made it with chicken breast strips using non-stick spray for the chicken breasts and 1 Tbl. margerine for reduced fat. I sauted the chicken first and removed it to a warm platter. Then made the sauce, putting the chicken in the re-heat. When making the shrimp, I used pre-cooked, frozen thawed shrimp and put it in the sauce while it was simmering. Use the large, pre-cooked frozen shrimp (our store has been running 2 for 1 specials on bags of this). Delicious!! (also, I served the rice on the side)  -  22 Oct 2004  (Review from Allrecipes USA and Canada)

    by
    20

    Tossed this over pasta instead of rice. Added stir-fryed vegetables with it and doubled the sauce ingredients to cover the vegetables.  -  17 Dec 2004  (Review from Allrecipes USA and Canada)

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