Shrimp with spicy adobo dipping sauce
canned chipotle peppers in adobo sauce
¼ cup(s), divided
reduced-fat sour cream
2 Tbsp, finely minced, divided
fresh lime juice
2 Tbsp, divided
½ tsp, finely minced (optional)
1 pound(s), jumbo-size, shelled and deveined
- 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.
- Remove shrimp to a serving plate and drizzle with remaining tablespoon lime juice. Serve shrimp with dipping sauce on the side. Yields about 3 1/2 ounces shrimp and 2 tablespoons sauce per serving.