Grilled Shrimp With Kahlua Chipotle Chile Sauce Recipes

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.

Steps:

• Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
• Heat a grill pan or grill to medium-high.
• Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

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.

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
• Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
• Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
• Transfer to a platter and garnish with the remaining scallions and the lime wedges.

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.

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.

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.

Steps:

• preheat grill.
• soak bamboo skewers in cold water for 30 minutes, or use metal skewers.
• in a blender whisk the first 8 ingredients.
• pour into a large bowl and add shrimp, mix well.
• grill 2-3 minutes per side.
• if you don't want to use skewers you can just add the shrimp to a grill basket.

Steps:

• Place shrimp in large bowl. Add marinade and toss to coat. Cover and refrigerate 15 minutes. Drain shrimp; discard marinade. Return shrimp to bowl.
• Puree 2 tablespoons olive oil, 1 garlic clove, chipotle chilies, and dried oregano in processor until smooth. Transfer chipotle mixture to bowl with shrimp; toss to coat.
• Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add remaining garlic clove and sauté 1 minute. Add shrimp with chipotle mixture; sauté until shrimp are cooked through, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Steps:

• Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
• Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.

Steps:

• Soak skewers in water for 30 minutes. Preheat the oven on a high broil. When hot, place tomatoes, onions (cut side down) and garlic on an oiled cookie sheet. Broil until charred, about 5 to 6 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 ingredients. Blend until smooth. Pour corn oil into a 10-inch 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 glaze is thick. Add salt, to taste. Reserve 1/4 to 1/2 cup glaze. Thread shrimp on skewers, then set on a barbecue grill over high heat. Sear 1 to 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 to 6 minutes. Serve with reserved glaze, chopped cilantro and lime wedges.