Camarones Diablos (Devil Shrimp) - cooking recipe

Ingredients

2 1/4 cups chicken broth
1 cup brown rice
1 tablespoon butter
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil, or as needed
1 onion, sliced
2 jalapeno peppers, seeded and thinly sliced
2 cloves garlic, minced
1/4 cup dry red wine
1 1/2 tablespoons Worcestershire sauce
1 (7 ounce) can chipotle peppers in adobo sauce, minced
1 1/2 pounds large shrimp (16 to 20 per lb.), peeled and deveined

Preparation

Combine chicken broth, brown rice, 1 tablespoon butter, and salt in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
Heat 1 tablespoon butter and olive oil in a skillet over medium heat; cook and stir onion and jalapeno peppers in the hot butter and oil until onion is slightly softened, 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
Pour red wine and Worcestershire sauce into onion mixture; mix in chipotle peppers. Cook and stir mixture until liquid is slightly evaporated, about 5 minutes. Add shrimp and cook until opaque, about 5 minutes. Reduce heat and simmer until liquid is reduced, about 15 minutes. Serve shrimp mixture over cooked rice.