Grilled Shrimp With Kahlua Chipotle Chile Sauce Recipes

GRILLED SHRIMP WITH KAHLUA-CHIPOTLE CHILE GLAZE

Steps:

• Soak skewers in water for 30 minutes.
• Preheat the oven on a high broil setting.
• When hot, place tomatoes onions (cut side down) and garlic on an oiled cookie sheet.
• Broil until charred, about 5-6 minutes for garlic and 10 minutes for onions and tomatoes.
• Core tomatoes and cut into chunks.
• Peel onions and garlic; coarsely chop all and add to blender with the next 5 (chipotles through brown sugar) ingredients.
• Blend until smooth.
• Pour corn oil into a 10" frying pan over medium-high heat; when hot, add tomato mixture and stir until it simmers.
• Lower heat to medium and cook about 8 minutes.
• Add lime juice and stir until the glaze is thick.
• Add salt to taste.
• Reserve 1/4 cup to 1/2 cup glaze.
• Thread shrimp on skewers, then set on a barbecue grill over high heat.
• Sear 1-2 minutes on each side, basting with glaze before you flip the shrimp.
• Continue to flip and coat each side until shrimp is barely opaque, about 4-6 minutes.
• Serve with reserved glaze, chopped cilantro and lime wedges.

CHIPOTLE GRILLED SHRIMP

Steps:

• Place shrimp in large bowl. Place chiles in a blender or food processor fitted with the metal blade and puree. With the motor running, drizzle in oil until creamy emulsion is formed. Pour over shrimp in bowl and mix thoroughly to coat shrimp. Cover bowl and refrigerate for 12 hours. Soak 12 bamboo skewers in water 30 minutes. Preheat grill to moderately high.
• Lay 6 to 7 shrimp on board in front of you, nestled together and flat, with tails all facing one direction and heads the other. Holding shrimp flat with the palm of one hand, insert one bamboo skewer one third of the way from one end. Insert another skewer parallel to the first, one third of the way from the other end, so as to create a flat panel of shrimp that can be turned easily. Repeat with remaining shrimp and skewers to form 6 skewers in all. Season each side of shrimp with pepper (the marinade is already salted). Brush grill well and wipe with oiled paper towel. Place shrimp skewers and grill 12 minutes per side until done. The center shrimp should be just opaque. Remove from grill and serve.

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.

SPICY CHIPOTLE GRILLED SHRIMP

Steps:

• Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

20-MINUTE CHIPOTLE SHRIMP

Steps:

• Combine Country Crock® Spread, cilantro, lime juice, honey, garlic, cumin, chipotle chili powder, and salt in non-aluminum dish.
• Reserve half of Country Crock® Spread mixture. Add shrimp and toss to coat. Cover and marinate 10 minutes.
• Skewer shrimp. Grill or broil shrimp, turning once and brushing with reserved Spread mixture, 5 minutes or until shrimp turn pink.
• Serve shrimp in tortillas and, if desired with black beans, Mexican crema, diced avocado, and chopped cilantro. Garnish with lemons or limes if desired.

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.