Shrimp Cooked in Chipotle Butter

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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4 Chipotle chiles (rehydrated in hot water)
1 stick (4 ounces) unsalted butter, slightly softened
Salt and ground pepper as needed

8 big shrimp
1 clove garlic, mashed
1 to 2 Tbsps of chipotle butter
juice from 1/2 a lemon
salt and pepper


In a food processor puree the chipotle chiles. Then combine softened butter and blend until smooth. Refrigerate at least for 30 minutes before using.

To saute the shrimp:
Marinate the shrimp with garlic, chipotle butter, lemon juice, salt and pepper. Do not over salt the shrimp.

After 10 minutes, saute the shrimp and a slightly hot saute pan, turning the shrimp as needed. Takes about 3 to 5 minutes to make this dish.