Chipotle Shrimp Cups Food

CHIPOTLE LIME SHRIMP BOWLS

Steps:

• Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobe sauce, garlic, honey, salt, cumin, and pepper. Massage the ingredients into the shrimp and let the shrimp rest on the counter for 15 minutes.
• Heat a large skillet over medium-high heat. Add the remaining oil to the pan and swirl to coat. Spread the shrimp across the pan and discard any remaining marinade. Add the shrimp to the pan and cook for 1-2 minutes on each side or until they've turned lightly pink on the outside and the insides are turning white.
• Assemble the bowls with the rice, black beans, veggies and sprinkle with cilantro. Drizzle with more adobo sauce and a squeeze of lime if desired.

GRILLED CHIPOTLE SHRIMP

Steps:

• In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely., Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours., Meanwhile, combine the sauce ingredients; chill until serving. , Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. , Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.

CHIPOTLE-SHRIMP CUPS

Steps:

• Heat oven to 350ºF.
• Cups and Filling
• Crisp your phyllo cups on a parchment-lined baking sheet in the oven for 5 min. before setting aside to cool completely.
• When the cups are cool, whip the cream cheese, sour cream, green onions, salt and pepper together. Transfer this mixture to a ziptop bag with one bottom corner cut off, then use to fill each phyllo cup.
• Chipotle-Shrimp
• Process the chipotle peppers and sauce in a food processor until smooth. Place the chipotle purée, shrimp and garlic together in a ziptop bag and gently work the bag around until the shrimp are evenly coated. Place the shrimp in the refrigerator for 20 minutes to marinate.
• Heat the olive oil in a large skillet over medium heat until it shimmers. Add the shrimp and sauce to the pan, then sprinkle with the salt and lime juice. Cook for around 4 minutes, tossing the shrimp as needed, until the shrimp are cooked through. Remove from the heat and gently mix in the butter.
• Assembly
• Top filled cups with shrimp and cilantro. Serve warm.

CHIPOTLE-ORANGE SHRIMP

Steps:

• Heat dressing in large skillet on medium-high heat. Add shrimp; cook 4 min., stirring frequently.
• Add marmalade and peppers; cook and stir 3 min. or until shrimp are tender. Remove from heat.
• Stir in cilantro. Serve over rice.

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.

CHIPOTLE SHRIMP CUPS

Steps:

• Preheat oven to 350°.
• Fit 1 wonton wrapper into each of 36 mini muffin cups that have been coated with cooking spray, pressing wrappers into sides of cups.
• Bake at 350° for 7 minutes or until lightly browned; keep wontons in muffin cups.
• In a bowl, mix together the cheese and remaining ingredients.
• Spoon about 1 tablespoon cheese mixture into each wonton cup.
• Bake at 350° for 6 minutes or until cheese is melted.
• Remove from muffin cups and serve right away.

HEALTHY CHIPOTLE BEER-AND-BUTTER SHRIMP FOIL PACK

Steps:

• Prepare a grill for medium heat. Lay out a piece of heavy-duty foil 12 inches by 18 inches. Fold the four sides up to create walls and spread the shrimp in the center of the foil. Toss the shrimp with the garlic, chipotle sauce, cumin, oregano, coriander and salt. Pour in the beer. Dot the butter pieces on top. Cover with another large piece of foil and crimp and fold the edges together to seal tightly.
• Transfer the foil pack to the grill, close the lid and cook until the shrimp are pink and cooked through, 4 to 6 minutes. Remove from the heat and let sit for a few minutes. Carefully tear the packet open, being careful not to let the escaping steam burn you. Squeeze lime juice over the shrimp and sprinkle with cilantro. Serve the shrimp with the rice and pass extra chipotle hot sauce on the side.

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 SHRIMP

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.

CHIPOTLE SHRIMP AND CORN CHOWDER

Steps:

• Saute bacon in a large pot over medium heat until crisp.
• Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
• Stir in flour and cook one minute.
• Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
• Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
• Add shrimp and cream to soup.
• Add salt to taste.
• Simmer 5 minutes to cook shrimp.
• Serve.
• * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.