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.
CHIPOTLE SHRIMP WITH CORN CAKES (ZWT USA SOUTHWEST)
From Bernard Clayton's Cooking Across America, posted for ZWT III. This looks like some work, but sounds lovely.
Provided by pattikay in L.A.
Categories Southwestern U.S.
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- Prepare ranchero sauce (makes 4 cups - need about 1 cup for recipe):.
- lightly blacken tomatoes and serranos in a skillet or under the broiler, about 4-5 minutes.
- chop together and set aside.
- saute onion and garlic in oil in a saucepan over low heat till onions are soft but not brown, about 10 minutes.
- combine all ingredients in the saucepan (reserve a few strips of julienned poblano for garnish). cook, partially covered, over low heat for 20-30 minutes, adding water if necessary.
- Remove cilantro.
- Garnish with a few strips of julienned poblanos.
- Refrigerate till ready to use.
- prepare corn cakes:.
- place the dry ingredients in a bowl and mix together.
- in a large bowl, whisk the buttermilk and butter together and then whisk in the egg.
- gradually add the dry ingredients to the liquid and whisk till thoroughly incorporated.
- puree 1/2 cup of the corn and fold it into the batter along with the remaining whole kernels and the scallions.
- Add a little buttermilk if necessary to thin the batter.
- using an ungreased pan over medium heat, ladle 1 T of the corn cake better and form 3-inch cakes.
- Cook till golden brown, about 30 seconds each side.
- stack and keep warm till served.
- Shrimp:.
- In a large pan, bring the water to a boil, add the lemon juice, peppercorns and salt.
- Add the shrimp and cook for 45 seconds to 1 minute.
- Drain, cook, peel and devein.
- Prepare chipotle butter - roughly puree together the butter, 1/2 lb of the peeled shrimp, and 1 1/2 T of chipotle puree.
- Set aside at room temperature.
- Just before serving, toss together the remaining pound of cooked shrimp with remaining 3 T of chipotle puree and heat through on a griddle, about 2 minutes.
- To serve:.
- place 3 corn cakes on each plate, place 3 shrimp on each cake and spread chipotle butter liberally over shrimp.
- sprinkle the chopped scallions over shrimp.
- Serve ranchero sauce at the side of the corn cakes.
Nutrition Facts : Calories 777.1, Fat 43.1, SaturatedFat 23.8, Cholesterol 416.8, Sodium 2482.6, Carbohydrate 54, Fiber 9.4, Sugar 10, Protein 49
CHIPOTLE SHRIMP AND CORN CHOWDER
This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!
Provided by MamaJ
Categories Chowders
Time 40m
Yield 5 1/2 cups, 4 serving(s)
Number Of Ingredients 15
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.
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