Chipotle Remoulade Recipes

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CHIPOTLE REMOULADE



Chipotle remoulade image

Make and share this Chipotle remoulade recipe from Food.com.

Provided by acid.

Categories     < 15 Mins

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 5

1 (7 ounce) can chipotle chiles in adobo
2 teaspoons lime juice
3/4 cup mayonnaise
1/4 cup cilantro, finely chopped
salt and pepper

Steps:

  • In a blender, puree chipotle and lime juice until smooth.
  • Whisk chipotle mixture into mayonnaise 1/3 at a time.
  • You may not use all of the chipotle depending on spiciness.
  • Stir in cilantro, salt and pepper.

CHIPOTLE REMOULADE



Chipotle Remoulade image

Provided by Melissa McClure

Categories     Sauce     Quick & Easy     Mayonnaise     Cilantro     Lime Juice     Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

1 1/2 cups mayonnaise
3 tablespoons chopped fresh cilantro
2 1/2 tablespoons fresh lime juice
2 chipotle chiles from canned chipotle chiles in adobo, finely chopped
Coarse kosher salt
Freshly ground black pepper
Ingredient info: Chipotle chiles, which are often sold in a spicy adobo sauce, are available at supermarkets and Latin markets.

Steps:

  • Whisk first 4 ingredients in bowl. Season with coarse salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover; chill.

PEEL-AND-EAT SPICED SHRIMP WITH CHIPOTLE REMOULADE



Peel-and-Eat Spiced Shrimp with Chipotle Remoulade image

The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.

Provided by Melissa McClure

Categories     Appetizer     Quick & Easy     Low Cal     Shrimp     Spice     Party     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 13

6 quarts water
1/2 cup coarse kosher salt
6 tablespoons whole black peppercorns
1/4 cup mustard seeds
2 tablespoons whole allspice
2 tablespoons whole cloves
2 tablespoons chopped fresh thyme
4 dried chiles de árbol
4 Turkish bay leaves
36 uncooked large shrimp, unpeeled
2 quarts ice cubes
Chipotle Remoulade
Ingredient info: Chiles de árbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.

Steps:

  • Combine 6 quarts water and next 8 ingredients in large pot. Bring brine to rolling boil, stirring until salt dissolves. Turn off heat. Cover; let stand 5 minutes.
  • Return brine to boil. Add shrimp; boil 3 minutes. Pour off most of brine, leaving enough to cover shrimp. Mix in ice; let cool 10 minutes. Arrange shrimp in large bowl. Serve shrimp with Chipotle Remoulade .
  • What to drink:
  • Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).

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