Chipotle Shrimp Ceviche Salad Food

CHIPOTLE SHRIMP SALAD

Steps:

• Blend together chipotle pepper, adobe sauce, lime juice, olive oil, and salt.
• Marinated shrimp in chipotle marinade for 15-30 minutes
• Sautee shrimp for about 60 seconds per side or until done.
• Chop shrimp and mix with mayo.
• Eat on gluten free bread or on top of salad.

CHIPOTLE SHRIMP CEVICHE SALAD

Steps:

• In medium bowl, mix all dressing ingredients until well blended. Stir in tomatoes, cucumber, onion and cilantro.
• On each of 4 salad plates, place 1 cup lettuce and about 1 cup vegetable mixture. Arrange shrimp, avocado and tortilla chips on top. Serve immediately.

CHIPOTLE SHRIMP AND ARUGULA SALAD

Steps:

• For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter.
• For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve.

CHIPOTLE-GLAZED SHRIMP

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.

CHIPOTLE-MANGO SHRIMP CEVICHE

Steps:

• Chop pepper finely; place in large glass bowl. Add adobo sauce and all remaining ingredients except shrimp and crushed CORN NUTS; mix well. Stir in shrimp.
• Refrigerate several hours to marinate.
• Drain shrimp mixture; discard marinade. Spoon into 8 small serving bowls; top with crushed CORN NUTS.

LIME AND CHIPOTLE SCALLOP SEVICHE - CEVICHE

Steps:

• Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick.
• In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes.
• Stir in the lime juice, vinegar, and water.
• Bring to a boil over high heat.
• Add scallops, arranging them in a single layer.
• Reduce heat cover and simmer until the scallops are just opaque about 2 minutes.
• Transfer scallops to a bowl.
• Boil the liquid over high heat until reduced to 1 cup approximately.
• Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours.
• Meanwhile fix the Jicama (cut into matchsticks).
• Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls.
• Garnish with cilantro and lime wedges.

SPICY CHIPOTLE SHRIMP SALAD

Steps:

• Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
• Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.

SPICY CHIPOTLE GRILLED SHRIMP

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.