
Ingredients
2 | pounds large shrimp, deveined and peeled |
2 | tablespoons minced EMBASA® chipotle peppers in adobo sauce |
4 | garlic cloves, minced |
1 | teaspoon kosher salt |
2 | teaspoons grated lime rind |
½ | cup chopped fresh cilantro leaves |
½ | cup butter |
as desired Cooked buttered egg noodles |
Directions
Heat oven to 400°F.
In large bowl, stir together shrimp, chipotle peppers and next 4 ingredients. Divide shrimp mixture evenly among 4 (12×12-inch) foil sheets.
Top each with 2 tablespoons butter. Fold sides up and seal. Bake for 20 minutes. Carefully open foil packs and pour shrimp mixture over hot buttered egg noodles.
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