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Chipotle-Orange Shrimp

Chipotle-Orange Shrimp recipe
photo by:kraft
Chipotle peppers, orange marmalade and fresh cilantro awaken the taste buds in our zesty shrimp and rice dish. It's all good.
time
prep:
10 min
total:
10 min
servings
total:
6 servings, about 1-1/4 cups each
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posted:
9/11/2013
Very tasty. My family enjoyed it. The orange marmalade gave it just the right amount of sweetness along with the spicy from the chipotle.
posted:
8/20/2013
mmmmmmm it looks good im going to make it
posted:
7/10/2013
I usually read the reviews, but didn't this time. BIG mistake. This dish was SO spicy, it made everyone's eyes water and nose run! We had to rinse off the shrimp in order to actually eat it. On the positive side, the flavor was good. Just couldn't handle the spice.
posted:
4/21/2013
Made this for my husband who loved it. Yes, it's spicy. We love spicy. If you don't like things hot and spicy, then don't make this. I paired this with a cheesy grits casserole that also have a spiciness to it but also is creamy and he loved the 2 together. As someone else suggested, I did add sliced red, yellow and orange peppers that I sauteed at the beginning before adding the shrimp.
posted:
10/21/2012
Very flavorful. Next time I will use less peppers to reduce the spicyness. I also used brown rice.
posted:
8/29/2012
This recipe is delicious! My family actually fights over who gets the leftovers! Quick, easy and great! Highly recommend.
posted:
6/4/2012
This was delicious!!! I would definitely make this again. The orange marmalade added a sweet taste and the chipotle contrast was awesome. I added more chipotle because I love spicy foods.
posted:
5/13/2012
Good to eat and easy to make.
posted:
4/22/2012
A burst of flavor with each bite! Next time my husband and I will use less peppers because it turned out rather spicy but the sweetness of the orange marmalade was a nice compliment. We also used brown rice.
posted:
4/13/2012
This was really good. Tip: So it's not so spicy, when you add the chipotle peppers ONLY ADD ONE OF THE PEPPERS. It breaks apart when you cook it, spreading around all the seeds. The seeds is what makes it spicy. This gives it just enough kick and still makes it tasty. The sauce did turn out a bit watery, but it was still good. I also served it with broccoli per another reviewer's suggestion and it pairs nicely with it.
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