Chipotle Shrimp With Mango Sauce Food

BAKED PANKO CRUSTED CHIPOTLE SHRIMP WITH A MANGO CREAM SAUCE

Steps:

• Marinade -- Mix the lime juice, chipoltes, orange juice, garlic, olive oil and cilantro in a large baggie. Add the shrimp and marinade no more than 1 hour, 30 minutes minimum.
• Mango Sauce -- To a food processor or a blender, add the mango, sour cream, honey, lime juice, adobo sauce, zest, ginger and brown sugar, with a pinch of salt. Blend until creamy. Just transfer to a bowl and refrigerate. NOTE: Taste, if they are very sweet mangos, you may want to eliminate the brown sugar. It just depends on the mango.
• Coating -- Panko, now when I coat shrimp since they are small, I like the crumbs to be a bit finer. So I pulse them a few times to "crunch them up" a bit to make them easier to coat the shimp, but it is not necessary.
• So, in two bowls; 1) for the panko crumbs, add some salt, pepper and fresh cilantro and mix well, 2) for the egg wash, simple beat the eggs. Then line a baking sheet with parchment or you can spray with non-stick spray. Next, dip the shrimp in the egg, and then dredge in the panko crumbs. Add to the baking sheet. MY trick -- I drizzle the melted butter over the shrimp. Adds a nice golden brown to the panko crumbs. Just a little over each shrimp.
• Bake -- Heat the oven to 425 degrees and bake the shrimp until golden brown. They only take 5-10 minutes (really depends on the size of the shrimp and your oven. Just watch them. They don't take long. Just when they start to get golden brown. You can always sample one to try to make sure -- Cooks PRIVILEGE!
• Serve -- On a big platter, put the mango sauce in the center, garnish with fresh cilantro and a lime slice if you want and then surround with the baked golden shrimp. A great appetizer and goes over great at any party.

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.

SHRIMP BROCHETTES MANGO CHIPOTLE VINAIGRETTE

Steps:

• Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.
• In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.
• PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.

SHRIMP IN CHIPOTLE SAUCE

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.

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.

CHIPOTLE SHRIMP WITH MANGO SAUCE RECIPE - (4.4/5)

Steps:

• Make the shrimp: In a large mixing bowl, combine the shrimp with ½ cup of the olive oil and garlic and toss. Let marinate in the refrigerator for at least 2 hours or, preferably, overnight. While the shrimp is marinating, make the mango sauce: In a blender, purée the mango, honey, lime juice and salt until smooth. Transfer to a bowl and set aside. Makes 2 cups. Remove the shrimp from the refrigerator and discard the garlic. In a separate bowl, mix together the chipotle chile, salt and pepper. Combine the spice mixture with the shrimp and toss to coat. In a very large cast-iron skillet or sauté pan, heat the remaining tablespoon of olive oil until it's hot but not smoking. Add the shrimp and cook in a single layer until opaque throughout, 1 to 2 minutes per side. Remove from the heat and transfer to a platter with the mango sauce and garnish with chives before serving.

CHIPOTLE MANGO BARBECUE SAUCE

Steps:

• In a food processor fitted with a metal blade, combine ALL ingredients EXCEPT MANGO.
• Process until smooth, about 15 seconds.
• Scrape down sides with a rubber spatula.
• Pulse 2 or 3 times.
• Fold in diced mango and refrigerate overnight before using.
• Tastes great over pork.

SHRIMP WITH MANGO SAUCE

Steps:

• Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.