Oh, my. What flavor says autumn joy, more than maple syrup? And what's more fun than a recipe with only 3 ingredients, made in one pot? Holy Shrimpboat, right?
Then, make this amazing dish. You will love the spicy-yet-sweet flavors. It can be served as an appetizer, as I've shown in the photo, or piled on a bed of fluffy rice for a main dish. And then (as if there will be leftovers!) you can chill what's left, chop up the shrimp, mix it with a bit of mayo, and have an incredible sandwich filling! It's also amazing in omelettes the next morning, or over salad greens for lunch. (Yes, this recipe is actually a killer salad dressing as well!) Come to think of it, you'd better double the recipe so you can enjoy it the following day. Here we go:
2 lbs. shrimp (fresh or frozen, medium or jumbo), peeled and deveined
1/2 Cup maple syrup
2 Tablespoons chipotle chilis in adobo sauce (from a 7-oz. can), chopped. I snip them with shears.
In a medium sauce pan over medium-low heat, stir all ingredients until shrimp are pink and opaque, about five minutes. Whaaaaat? It's ready that fast? You betcha. Dig in!