Shrimp and Spinach in Spicy Chipotle Tomato Sauce over Orzo

Blogging community, I haven't abandoned you! Just a wee bit busy! Went camping this past weekend, signed papers for mortgage pre-approval, met with a realtor, and hopefully see some more houses this weekend (although I had my heart set on the one we saw at an open house recently-and someone put an offer on it :( before we got our financing). You can expect to see lots of house talk from here on out! Feel like I haven't been home much since we went to Cape Cod last month!

This is something I made a few weeks ago when I had a whole bunch of leftover chipotle peppers in adobo sauce and didn't know what to do with them (and there is no wasting in this household!). I pureed the peppers in their sauce in my food processor and then froze the puree in an ice cube tray. I then popped them out when frozen and wrapped individually in plastic wrap and tossed them back into the freezer. I'll use the rest of them for chilis or chipotle mayo for sandwiches. I love the flavor chipotle adds to things, especially when you combine that with cooking with wine.

Sorry the pictures are kind of suck-ass. Eating dinner so late at night when the sun has gone down (and being too ravenous to set up any type of proper lighting!) makes it hard to get decent pictures. I used frozen spinach here but definitely feel free to use fresh baby spinach. It will look a lot prettier.

Ingredients

2 tablespoon unsalted butter & 1 tablespoon olive oil
1 large onion, diced
1 large garlic clove, minced
1/2 cup low sodium chicken stock
1 cup dry white wine
1 can diced tomatoes
2 teaspoons Worcestershire sauce
2 tablespoons (or 1 frozen cube) chipotle peppers in adobo, pureed
1 lb medium cooked shrimp, rinsed, shells removed
2 cups defrosted chopped loose leaf spinach (or fresh baby spinach!)
6 servings of orzo
kosher salt and black peppers
lrg handful of cilantro

Bring a pot of water to a boil and cook the orzo according to the package directions. While your water is heating, start cooking the tomato sauce. Heat oil and butter over medium heat in a large sauce pan or deep skillit until butter melts and the liquids are hot. Cook the onion for 5-6 minutes, stirring occasionally until translucent. Add garlic and cook for 1 minute. Add the wine, chicken stock and tomatoes to the pan, simmer until the alcohol from the wine is cooked off (about 5-6 minutes). Next, stir in the chipotle pepper puree, Worcestershire sauce, spinach and the cooked shrimp and cook until the spinach and shrimp are warmed through. Season with kosher salt and pepper, turn off the heat and stir in cilantro. Serve over the cooked orzo.

All text and photographs (except where noted otherwise) © 2008, 2009 Food is to love / Andrea Quigley

Like orzo, shrimp and spinach but don't dig smoky chipotle or wine in your food? Visit the link from Foodista below and check out other recipes with the same ingredients.