CHIPOTLE-GLAZED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
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.
SHRIMPIN' PIMPIN' BACON-WRAPPED SHRIMP
Steps:
- In a large bowl, combine the BBQ sauce, chipotles, mandarin orange syrup, mustard, Worcestershire sauce and lemon juice. Sprinkle the shrimp with salt and pepper and add to the marinade. Toss the shrimp to coat and let sit 5 minutes.
- Heat a grill or grill pan over medium-high heat.
- Remove the shrimp from the marinade and wrap each with a slice of bacon. Grill the shrimp until the bacon and shrimp are cooked, 2 to 3 minutes on each side.
CAMARONES EMBARAZADOS (ADOBO GRILLED SHRIMP)
Camarones embarazados translates to pregnant shrimp, but these crustaceans aren't necessarily carrying roe. The catchy name is a play on words: "en vara" means on a stick, and "asado" means roasted, and together, "en vara asado" sounds like "embarazado." These shrimp are soaked with an adobo that becomes a crunchy crust when grilled. This take on the dish, which spread from Puerto Vallarta on the Pacific coast of Mexico to beaches all over the country, combines guajillo chiles and chiles de árbol with the surprising addition of Mexican chocolate. The chocolate rounds out the sharpness of the adobo and provides a caramelized finish. Simmered extra adobo is delicious for dipping the shrimp hot off the coals.
Provided by Pati Jinich
Categories seafood, skewers and kebabs, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, combine the whole tomatoes, guajillo chiles, chiles de árbol and garlic cloves, and cover with water by an inch or two. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the tomatoes are very soft and their skins start to break, 8 to 10 minutes. (The chiles should rehydrate and plump up.) Using a slotted spoon, transfer the solids to a blender, and add the scallions, oregano, allspice, cumin, thyme, vinegar, butter, Mexican chocolate and salt. (Discard the cooking water.) Purée until completely smooth, then scrape the adobo into a large bowl and let cool completely.
- Place the shrimp in the bowl with the cooled adobo and toss to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.
- When ready to eat, take the shrimp out of the refrigerator. Prepare an outdoor charcoal or gas grill for direct grilling over high heat. Thread the shrimp onto skewers and place on a sheet pan. If using head-on shrimp or shell-on shrimp, insert the skewer where the head meets the body, thread the skewer through the body while straightening it out, then push it out through the tail end. If using peeled shrimp, thread the skewer through the tops and bottoms of the shrimp without passing it through the length of the bodies. Once all are skewered, generously douse the shrimp with more adobo (reserve some for serving) and sprinkle a bit of salt on top.
- Scrape the remaining adobo into a small saucepan or skillet and set over medium heat. Bring to a simmer and continue simmering, stirring constantly, for 3 to 4 minutes. Scrape into a serving bowl and set aside.
- Set the skewers on the hot grill grate. For head-on shrimp, cook, flipping once, until the shells have crisped, browned and achieved some charring, and the bodies have cooked through, 3 to 4 minutes per side. For headless shell-on shrimp, grill for about 3 minutes per side, and for peeled shrimp, about 2 minutes per side. (If using a gas grill, close the lid between flips.)
- Transfer the skewers to a platter and serve with the reserved adobo sauce and lime wedges. Let everyone eat by dipping the shrimp in the adobo sauce and squeezing fresh lime juice on top. The shrimp can be eaten in their entirety - heads, shells, tails and everything in between - or peeled.
SHRIMP IN ADOBO SAUCE
Shrimp a la diabla ("devil shrimp") is a very popular spicy shrimp dish in Manzanillo, Mexico. After visiting I searched the internet for a recipe, and this was the closest I found. It is traditionally served with rice and vegetables (usually a mix of lightly steamed broccoli and carrots.) I haven't tried this recipe yet but it sounds delicious.
Provided by Kim in Walnut Creek
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- cover the chiles with hot water and let them sit for 15 minutes or until softened.
- combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, cilantro, and cumin in a blender and puree to a smooth paste.
- saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil.
- reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.
- add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until shrimp are done.
Nutrition Facts : Calories 247, Fat 12, SaturatedFat 1.6, Cholesterol 172.8, Sodium 174.3, Carbohydrate 10, Fiber 2.5, Sugar 2.1, Protein 24.6
BAKED SHRIMP IN CHIPOTLE SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles with adobo sauce (to taste), garlic, and salt. Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 to 12 minutes. Sauce can be briefly simmered (with shrimp removed) to reduce it as needed.
SPICY ADOBO SHRIMP COCKTAIL
Provided by Maggie Ruggiero
Categories Picnic Quick & Easy Lunch Shrimp Avocado Celery Cucumber Healthy Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (first course or light lunch) servings
Number Of Ingredients 12
Steps:
- Cook shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain. Chill until cold, about 10 minutes.
- Gently stir together remaining ingredients with 1/2 teaspoon salt, then stir in shrimp.
SHRIMP TACOS WITH ADOBO SAUCE
A small batch of flavor-filled tacos to serve two. From http://www.couponclippingcook.com/shrimp-tacos-with-adobo-sauce/ . You can freeze the leftover chipotles in adobo sauce and just scrape out the amount you need for future use.
Provided by gailanng
Categories Mexican
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside.
- In a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice and salt. Mix and set aside.
- Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin and salt. Mix together so that the shrimp is coated with the spices.
- In a medium size skillet add the oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Reserve the oil in the pan and remove the shrimp on to a cutting board or plate.
- Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan to the bowl of cut shrimp and mix together.
- Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, onion, cilantro and the green and purple cabbage. Drizzle the adobo sauce on top. Serve while the tortilla is still warm and with a quarter piece of lime.
Nutrition Facts : Calories 328.3, Fat 18, SaturatedFat 5, Cholesterol 67.9, Sodium 314.9, Carbohydrate 35.6, Fiber 6.9, Sugar 5.8, Protein 10.9
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Cuisine MexicanTotal Time 10 minsCategory Appetizer, Main Course, Side DishCalories 157 per serving
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