Way to go Weight Watchers! This recipe was so good! I subbed FF Fage Greek Yogurt for the sour cream and added onions & peppers, then served on brown rice for a complete meal. Omitted the poblano. Spicy....seriously! So freaking hot! My chef hubby loved. Would be awesome with chicken too.
A super main course - complete with a homemade dipping sauce - for those who love spice.
1/4 cup(s) canned chipotle peppers in adobo sauce, divided
1/2 cup(s) reduced-fat sour cream
2 Tbsp poblano chile, finely minced, divided
2 Tbsp fresh lime juice, divided
1/2 tsp lime zest, finely minced (optional)
2 tsp olive oil
1 pound(s) uncooked shrimp, 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.