This is smoky chipotle infused shrimp is straight forward and delicious. Chicken is more available and affordable, so feel free to replace the shrimp, just cut into cubes. The brown rice and asparagus is way to please everyone, and get your vegetables in. This is even good for breakfast!
Chipotle Shrimp with Brown Rice and Asparagus
12 jumbo shrimp, peeled. ***You can also use tofu!
2 tbsp olive oil
1/2 teaspoons ground red chipotle pepper
1 lime - juiced
2 cloves garlic, minced
dash of salt and pepper
Brown Rice – cook according to package directions
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tbsp olive oil
1 1/2 tbsp minced garlic
Salt and pepper
2 tsp fresh lemon juice
Shrimp: Combine all ingredients in a zip-lock bag or bowl and marinate for about 20 minutes. Heat skillet or grill and add all ingredients, including the marinade, to the pan. Cook a few minutes on each side until the shrimp turn pink. Brush marinade over shrimp as they cook. Cook a few minutes on each side until they turn pink. Serve over cooked brown rice.
Asparagus: Preheat the oven to 425 degrees. Toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper. Bake until the asparagus are tender and lightly browned, 15 to 20 Minutes, depending upon the thickness of the stalks, be sure to flip. Remove from the oven and squeeze lemon juice over asparagus.
Tip$ Make double the amount of shrimp so you have for your salads, or a snack.