Saucychipotleshrimp Recipes

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20-MINUTE CHIPOTLE SHRIMP



20-Minute Chipotle Shrimp image

Our Chipotle Shrimp recipe is perfect for everything from weeknight dinners to entertaining. The flavorful marinade comes together in just minutes. Brushing the shrimp during grilling really lets the flavor shine through.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 25m

Yield 4

Number Of Ingredients 9

3 tablespoons Country Crock® Spread, melted
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons honey
2 cloves garlic, chopped
1 teaspoon ground cumin
¼ teaspoon chipotle chili powder, or more to taste
½ teaspoon salt
1 pound large shrimp, peeled, deveined and tails on

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.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 10.1 g, Cholesterol 172.6 mg, Fat 1.1 g, Fiber 0.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 491.6 mg, Sugar 8.8 g

SHRIMP IN CHIPOTLE SAUCE



Shrimp in Chipotle Sauce image

A sauce just spicy enough to make your mouth tingle enveloping tender shrimp- this is fairly quick to prepare if you use pre- peeled shrimp. This recipe includes Cola which adds flavor as well as a touch of sweetness. The sauce is good spooned over white rice. I would not suggest using diet cola for this recipe. Adapted From William Sonoma Mexican.

Provided by cookiedog

Categories     Mexican

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

8 garlic cloves, minced
1/4 cup fresh lime juice
sea salt & freshly ground black pepper
shrimp
3 tablespoons extra virgin olive oil
1/2 cup finely chopped white onion
4 ripe tomatoes, about 1 1/2 lbs. chopped or 2 (14 1/2 ounce) cans each chopped tomatoes, drained
2 canned chipotle chiles, en adobo with 1 tablespoon sauce
1/2 cup Coca-Cola or 1/2 cup Pepsi
1/4 teaspoon dried oregano, preferably Mexican

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.

Nutrition Facts : Calories 151.6, Fat 10.5, SaturatedFat 1.4, Sodium 437.9, Carbohydrate 14.8, Fiber 2.5, Sugar 8.4, Protein 2.1

CHIPOTLE CREAM SHRIMP



Chipotle Cream Shrimp image

Succulent shrimp in a creamy rich sauce that packs some heat. Don't let the looks deceive you- My DBF took one look at it and poured on the Tapatio before I could stop him. Little did he know, despite the looks of the light colored cream sauce, it carries some heat. I added extra white wine (couldn't resist) and extra chipotle (knowing how much DBF likes spicy food), You might start off using less or just the adobo sauce and then add more to suit your tolerance for heat. Serve this over rice to soad up all the wonderful flavor. From Marcela Valladolid's book Fresh Mexico.

Provided by cookiedog

Categories     < 30 Mins

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
4 tablespoons finely chopped fresh cilantro (optional)
salt & freshly ground black pepper
2 lbs large raw shrimp, peeled but tails in tact and deveined (13 to 15 per pound)
6 tablespoons unsalted butter
1/4 cup dry white wine
1 cup heavy cream
2 tablespoons chopped canned chipotle chiles in adobo
2 garlic cloves, minced
1 1/2 tablespoons Worcestershire sauce

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 for 5 minutes, or until golden brown and just cooked through (mine took less time). Transfer the shrimp to a plate.
  • Add the wine to the same pan and boil for 2 minutes, or until slightly reduced.
  • Return the shrimp to the pan and toss to coat them with the chipotle sauce. Season to taste with salt and pepper. Sprinkle with the remaining 1 tablespoon cilantro, and serve.

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