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Deviled Shrimp

Deviled Shrimp

Smoky, spicy deviled shrimp simmered in a chipotle-tomato sauce with bright orange juice and a touch of hot sauce. Ready in about 20 minutes, this quick stovetop appetizer is ideal for parties or a spicy weeknight starter.
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Prep Time:8 minutes
Cook Time:12 minutes
Total Time:20 minutes
Course: Appetizers
Keyword: chipotle, Deviled Shrimp, shrimp

Equipment

  • large skillet
  • slotted spoon
  • mini food processor (optional)

Ingredients

Ingredients

  • 4 tablespoons butter
  • 1 cup onion diced
  • 4 cloves garlic minced
  • 1 1/2 pounds shrimp large, peeled and deveined
  • 2 tablespoons tomato paste
  • 1 can fire-roasted tomatoes 14-ounce, drained
  • 1/2 can chipotle peppers in adobo finely chopped or processed in a mini food processor
  • 1/4 cup orange juice fresh
  • 1 teaspoon Cholula hot sauce
  • cilantro chopped, for garnish

Instructions

  1. Melt butter in a large skillet over medium heat. Add diced onion and cook for 2 minutes.
  2. Add minced garlic and cook 1 minute more.
  3. Add the shrimp and cook 2 to 3 minutes, just until they turn pink; they should be slightly undercooked. Remove shrimp with a slotted spoon and set aside, leaving as much of the onion and garlic in the pan as possible.
  4. Add tomato paste to the skillet and stir it into the onion and garlic.
  5. Add the drained fire-roasted tomatoes, chopped chipotle peppers in adobo, fresh orange juice, and Cholula hot sauce; cook about 5 minutes to meld the flavors.
  6. Return the shrimp to the skillet and stir to coat in the sauce. Continue to cook for about 2 minutes so the shrimp finish cooking and absorb the sauce.
  7. Garnish with chopped cilantro.

Notes

Notes
I like to use Cholula hot sauce, but any hot sauce can be used.