Chipotle Dry Rub Shrimp With Cilantro Dipping Sauce Recipes

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CHIPOTLE DRY-RUBBED SHRIMP "ON THE BAR-B"



Chipotle Dry-Rubbed Shrimp

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 18m

Yield 4 servings

Number Of Ingredients 12

3/4 pound (12/15 count) shrimp (translation: 12 to 15 shrimp to a pound)
1 tablespoon dried oregano
1/2 tablespoon dried thyme
1 teaspoon lemon pepper (a mixed spice seasoning), or dried lemon peel
1/4 to 1/2 teaspoon ground chipotle chile (may be replaced with cayenne pepper, but only after you've been to hell and back searching for chipotle)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
Cilantro Dipping Sauce, recipe follows
1 cup lightly packed fresh cilantro leaves, stems discarded before measuring
3 tablespoons freshly squeezed lime juice
1/2 cup sour cream

Steps:

  • Shell, clean, and devein shrimp. I leave the tails on for aesthetic reasons. Pat dry with a paper towel.
  • In a medium-size bowl, mix oregano, thyme, lemon pepper, chipotle, salt, and black pepper. Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
  • Heat oil in a well-seasoned iron skillet or nonstick pan over high heat. Wait until oil is smoking hot, then place about 10 shrimp in it so that each 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. For that special surreal touch, serve shrimp piled up on a barbie doll.
  • 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 CREAM SHRIMP



Chipotle Cream Shrimp image

Provided by Marcela Valladolid

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup all-purpose flour
4 tablespoons chopped fresh cilantro
1 teaspoon salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 pounds large raw shrimp (13 to 15 per pound), peeled and deveined with tail on
6 tablespoons (3/4 stick) unsalted butter
1/4 cup dry white wine
1 cup heavy cream
2 tablespoons chopped canned chipotle chiles in adobo sauce
1 1/2 tablespoons Worcestershire sauce
2 cloves garlic, minced
White or brown rice, cooked according to package instructions, for serving

Steps:

  • Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat.
  • Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute until golden brown and just cooked through, 5 minutes. Transfer the shrimp to a plate. Add the wine to the same pan and boil until slightly thickened, 2 minutes. Add the cream, chipotle chiles, Worcestershire sauce and garlic to the pan and boil until slightly reduced, 2 minutes. Return the shrimp to the pan and toss to coat with the chipotle sauce. Season with salt and pepper. Sprinkle with the remaining tablespoon cilantro and serve with white or brown rice.

SHRIMP WITH CHIPOTLE SAUCE



Shrimp With Chipotle Sauce image

This is one of my favourite appetizers, adapted from The Surreal Gourmet. You can adjust the 'heat' by changing the amount of chipotle pepper and adobo sauce. I usually serve this as an appetizer over a mesclun mix of leaf lettuces, herbs, and tender greens.

Provided by Elly in Canada

Categories     Canadian

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb shrimp, 12/15 count shrimp, tails on
1 -2 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon lemon pepper or 1 teaspoon dried lemon peel
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons olive oil
1 whole chipotle chile in adobo, chopped finely
2 teaspoons adobo sauce
1 cup lightly packed cilantro, leaves only, stems discarded before measuring
3 tablespoons freshly squeezed lime juice
1/2 cup sour cream

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.

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