Shellfish Chipotle Stock Recipes

STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH

Steamed Mussels in Tequila Chipotle Broth image

Provided by Aarón Sánchez

Time 25m

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 cloves garlic, thinly sliced
1/2 red onion, thinly sliced
1/4 cup 1/2-inch diced tomatoes
1 pound Prince Edward Island mussels, cleaned, de-bearded
1/2 cup Silver tequila
2 cups fish or shellfish stock
1 chipotle pepper from a can of chipotle in adobo, finely chopped
1 tablespoon chopped cilantro

Steps:

Serving suggestions: toasted bread and lime wedges
In a large, hot, saute pan, add 1 tablespoon of oil and heat until it smokes, add the sliced garlic shaking the pan quickly so as not to burn the garlic, cook for approximately 30 seconds. Add the onions and tomatoes and cook for 3 minutes.
Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover the pan and cook for 5 minutes or until the mussels start to open. Add the chipotle and the cilantro and cook for 3 minutes. Discard any mussels that did not open. Taste and add salt and pepper, to taste.
Serve with toasted bread and lime wedges.

CREAMY CHIPOTLE CHICKEN SKILLET DINNER

Creamy Chipotle Chicken Skillet Dinner image

A weeknight single-skillet dinner that packs a huge amount of flavor and just the right smoky heat. My family is lactose-intolerant and we adhere to a low fodmap diet. The small amount of garlic in the adobo works for us, but your mileage may vary. You can tone down the heat by serving this dish with a side of yellow rice or kick it up by adding in cayenne. Adding in the optional chipotle chilies approximately doubles the heat of the recipe.

Provided by Kayletta

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
1 teaspoon garlic powder
1 ½ pounds boneless skinless chicken breasts, diced
1 small onion, diced
¼ cup roughly chopped fresh cilantro
3 tablespoons adobo sauce from chipotle peppers
1 tablespoon dried oregano
1 tablespoon dried sage
½ tablespoon ground cumin
½ tablespoon ground paprika
1 (15 ounce) can no-salt-added black beans, drained
1 (8 ounce) package sliced fresh mushrooms
1 bunch asparagus, trimmed and cut into 1/2-inch pieces
1 large bell pepper, diced
1 cup chicken stock
2 peppers chipotle peppers in adobo sauce, drained and diced
1 cup fat-free half-and-half
4 ounces crumbled cotija cheese

Steps:

Heat a skillet over medium-high heat for 2 minutes. Mix together olive oil and garlic powder in a small bowl and drizzle into the hot skillet. Add diced chicken; cook and stir for 3 minutes. Add onion, cilantro, and adobo sauce, then immediately add oregano, sage, cumin, and paprika. Stir and cook for 5 minutes.
Add beans, mushrooms, asparagus, and bell pepper; stir. Add chicken stock; bring to a simmer and cook until liquid is mostly gone, 10 to 15 minutes. Add chipotle peppers, pour in half-and-half, and return to a simmer. Add cotija cheese and gently stir until cheese melts, 1 to 2 minutes. Serve immediately.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 17.9 g, Cholesterol 65.6 mg, Fat 12.5 g, Fiber 5.4 g, Protein 27.3 g, SaturatedFat 4.3 g, Sodium 445.8 mg, Sugar 4.6 g

SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE

Sheet-Pan Chipotle-Lime Shrimp Bake image

I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It's all about what's available for a decent price. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes
1 tablespoon extra virgin olive oil
3/4 teaspoon sea salt, divided
3 medium limes
1/4 cup unsalted butter, melted
1 teaspoon ground chipotle pepper
1/2 pound fresh asparagus, trimmed
1/2 pound Broccolini or broccoli, cut into small florets
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 tablespoons minced fresh cilantro

Steps:

Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.

Nutrition Facts : Calories 394 calories, Fat 17g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 535mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.

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