RICK'S CHIPOTLE SHRIMP
Steps:
- Roasting the flavorings: On an ungreased griddle or heavy skillet set over medium, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes. Cool and peel. While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes on each side. Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 minutes; flip and roast the other side. Cool and peel, collecting all the juices with the tomatoes.
- The sauce: Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and 1/4 cup water. Process to a medium-smooth puree. In a very large skillet, heat the oil over medium-high heat. When hot enough to make a drip of the puree sizzle noisily, add it all at once. Stir for several minutes as the mixture sears and darkens then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. A tablespoon at a time, stir in the Chipotle Seasoning Salsa (or chopped chipotle), tasting until the thick salsa suits your own penchant for spiciness. Taste, season with salt and remove from the heat.
- The shrimp: Peel and devein the shrimp, leaving the final joint and the tail intact. Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just cooked through. Season with salt if needed. Serve the shrimp with the rice. Garnish with cilantro.
SPICY CHIPOTLE GRILLED SHRIMP
Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!
Provided by Sue Carey-Bradley
Categories Seafood Shellfish Shrimp
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 3.6 g, Cholesterol 230.4 mg, Fat 3.9 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 0.7 g, Sodium 607.2 mg, Sugar 0.2 g
CHIPOTLE GARLIC BUTTER SHRIMP
Nothing better to warm you up than this Chipotle Garlic Butter Shrimp on a snowy day! A quick cook for a delicious meal!
Provided by Derek Wolf
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Preheat your fire to a high heat (400F). Add a cast iron skillet over the heat 1 minute before cooking with some canola oil.
- In a bowl, mix your shrimp with the Chipotle Garlic Seasoning and lemon juice. Add the shrimp to the skillet and cook for about 2 minutes per side. As the shrimp simmer, add another skillet to the fire with all the ingredients for the Herb Butter. Mix together until fully melted (about 2 minutes).
- Once the shrimp are close to being done, pour the butter mixture over top and mix with the shrimp.
- Pull the shrimp off to cool for 1 minute. Garnish with chopped parsley and lemons. Enjoy!
CHIPOTLE-GLAZED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
- Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
- Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
- Transfer to a platter and garnish with the remaining scallions and the lime wedges.
GRILLED CHIPOTLE SHRIMP
Make and share this grilled chipotle shrimp recipe from Food.com.
Provided by chia2160
Categories Very Low Carbs
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- preheat grill.
- soak bamboo skewers in cold water for 30 minutes, or use metal skewers.
- in a blender whisk the first 8 ingredients.
- pour into a large bowl and add shrimp, mix well.
- grill 2-3 minutes per side.
- if you don't want to use skewers you can just add the shrimp to a grill basket.
Nutrition Facts : Calories 293.7, Fat 6, SaturatedFat 1.1, Cholesterol 441.7, Sodium 511.4, Carbohydrate 9.6, Fiber 2.1, Sugar 1.7, Protein 48.3
SAUTEED SHRIMP WITH CHIPOTLE CHILES
Provided by Zarela Martinez
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Place shrimp in large bowl. Add marinade and toss to coat. Cover and refrigerate 15 minutes. Drain shrimp; discard marinade. Return shrimp to bowl.
- Puree 2 tablespoons olive oil, 1 garlic clove, chipotle chilies, and dried oregano in processor until smooth. Transfer chipotle mixture to bowl with shrimp; toss to coat.
- Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add remaining garlic clove and sauté 1 minute. Add shrimp with chipotle mixture; sauté until shrimp are cooked through, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
CHIPOTLE SHRIMP
I received this recipe in my email. I do not like cooking with so much butter - I think it can easily be reduced.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring rice and water to a boil in a medium saucepan.
- Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed. (Or cook as package directs).
- Meanwhile melt the butter in a skillet over medium heat.
- Stir in the garlic, and cook about 30 seconds before adding wine, Worcestershire sauce, chipotle, and salt.
- Mix in the shrimp, and cook 5 minutes, or until the shrimp are pink and opaque.
- Serve over the cooked rice.
Nutrition Facts : Calories 470.3, Fat 14.8, SaturatedFat 7.9, Cholesterol 289.7, Sodium 983.5, Carbohydrate 40.7, Fiber 0.6, Sugar 0.8, Protein 38.2
SHRIMP IN CHIPOTLE SAUCE
A sauce just spicy enough to make your mouth tingle enveloping tender shrimp- this is fairly quick to prepare if you use pre- peeled shrimp. This recipe includes Cola which adds flavor as well as a touch of sweetness. The sauce is good spooned over white rice. I would not suggest using diet cola for this recipe. Adapted From William Sonoma Mexican.
Provided by cookiedog
Categories Mexican
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, stir together the garlic, lme juice, and sea salt and pepper to taste. Add the shrimp and toss until thoroughly coated. Let marinate while preparing the sauce, at least 5 minutes.
- In a heavy frying pan or cazuela over medium-high heat, heat the olive oil. Add the onion and saute until golden, about 3 minutes. Add the tomatoes and cook, stirring constantly, just until the color deepens, less than 1 minute. Using a slotted spoon, transfer the tomato mixture to a blender, allowing any excess oil to drip back into the pan. Reserve th oil in the pan. Add the chiles an dsauce, cola, and oregano to the blender. Process until you get a textured sauce.
- Remove the shrimp from the marinade and pat dry with paper towels. Return the pan with the reserved oil to medium-high heat and heat until the oil begins to shimmer. Add half of the shrimp and cook until opaque, about 2 minutes. Using the slotted spoon, transfer to a plate. Repeat with the remaining shrimp and add them to the plate.
- Return the still-hot pan to medium-high heat and add the sauce. Fry, stirring frequently, until the sauce thickens and the flavors deepen, about 5 minutes. Stir in the shrimp and cook for 2 minutes longer just to heat through. Divide the shrimp evenly among warmed individual plates. Spoon some of the remaining chipotle sauce over each serving and serve at once.
Nutrition Facts : Calories 151.6, Fat 10.5, SaturatedFat 1.4, Sodium 437.9, Carbohydrate 14.8, Fiber 2.5, Sugar 8.4, Protein 2.1
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- Preheat the oven to 325°. In a 4-cup ceramic baking dish, combine the crushed garlic and olive oil with a pinch of salt. Put the dish on a cookie sheet and bake for about 30 minutes, until the garlic is tender and just starting to brown. Stir in the lime juice and bake for about 15 minutes more, until the garlic is golden and very soft. Let the mixture cool slightly.
- Pour the garlic and oil into a small saucepan. Using a fork, mash the garlic against the side of the pan and stir to incorporate the oil; the sauce may look like it has separated. Add the chipotle, season with salt and keep warm.
- In a large skillet, heat 2 tablespoons of the garlicky oil from the mojo until shimmering. Add half of the shrimp and a generous pinch each of salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the shrimp to a platter. Repeat with 2 more tablespoons of the garlicky oil and the remaining shrimp. Top the shrimp with more garlic mojo and garnish with chopped cilantro. Serve with lime wedges, passing the remaining garlic mojo at the table.
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