Baked Shrimp in Chipotle Sauce

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  • 1/2 stick (1/4 cup) unsalted butter
  • 1/4 cup dry red wine
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 to 2 canned chipotle chiles in adobo, minced, plus 2 to 3 teaspoons adobo sauce
  • 1 large garlic clove, minced
  • 1 teaspoon salt (calls for 1.5 - I think that's too salty)
  • 1 1/2 lb medium shrimp in shell (31 to 35 per pound)



    • Put oven rack in middle position and preheat oven to 400°F.
    Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles with adobo sauce (to taste), garlic, and salt. Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 to 12 minutes. Sauce can be briefly simmered (with shrimp removed) to reduce it as needed.

    Serve with baguettes to mop up the juice. 


    - Notes: after making this a few times, I would definitely thaw the shrimp out first (I thought it wouldn't matter too much if they were frozen first. It's just better without the extra thaw liquid in it). 

    - From Gourmet magazine

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