Chipotle Honey Dipping Sauce For Shrimp Cocktail Food

HONEY CHIPOTLE WING SAUCE GLAZE

Steps:

• Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
• Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

CHIPOTLE HONEY DIPPING SAUCE (FOR SHRIMP COCKTAIL)

Steps:

• In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes.
• Puree mixture in a blender (or use an immulsifier) until smooth. Stir in the honey and vinegar. Serve at room temperature as a dipping sauce with shrimp.

SHRIMP WITH CHIPOTLE SAUCE

Steps:

• Chipotle Dry rub:.
• Shell, clean, and devein shrimp. Leave the tails on.
• Pat dry with a paper towel.
• In a medium-size bowl, mix oregano, thyme, lemon pepper, salt, and black pepper.
• Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
• Heat oil and chipotle pepper and sauce in a well-seasoned iron skillet or non-stick pan over high heat.
• Place about ten shrimp in pan so that each one has enough room to lie on its side.
• Cook for approximately 1-1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
• Serve hot, or at room temperature, with cilantro dipping sauce.
• To prepare Cilantro Dipping Sauce:.
• Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce.
• Refrigerate until ready for use.

BEER-BATTERED SHRIMP WITH CHIPOTLE-HONEY SAUCE

Steps:

• To make the batter, in a bowl, combine the flour, cayenne, salt, sugar and baking powder.
• Stir to mix.
• Add the beer all at once and whisk until smooth.
• Set aside at room temperature for at least 30 minutes or up to 4 hours.
• To make the dipping sauce, in a small saucepan, combine the chilies, tomato, onion, garlic, water and salt and bring to a boil.
• Reduce the heat to low, cover and simmer gently until the ingredients soften and the mixture thickens, about 15 minutes.
• Remove from the heat and let cool slightly, then transfer to a blender and puree until smooth.
• Pour the puree into a small bowl and stir in the honey and vinegar.
• Let cool.
• In a large saucepan, pour in peanut oil to a depth of 5 inches (13 cm) and heat to 350 F (180 C) or until a few drops of batter sprinkled into the oil rise immediately to the surface.
• Spread some flour in a shallow bowl and toss the shrimp in it to coat evenly, tapping off any excess.
• Drop the shrimp, a few at a time, into the batter.
• Using tongs or your fingers, remove the shrimp from the batter, draining off the excess, and drop into the hot oil.
• Deep-fry until light golden and crisp, about 2 minutes.
• Using a slotted spoon, transfer to paper towels to drain.
• Arrange the shrimp on a warmed platter and serve immediately with the dipping sauce.