Chile Shrimp Recipes

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SPICY CHILE LIME SHRIMP



Spicy Chile Lime Shrimp image

Tiger shrimp are tossed in a spicy chile lime mix. Enjoy!

Provided by sk65

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 4

Number Of Ingredients 13

1 pound cooked tiger shrimp, thawed and tails removed
3 tablespoons soy sauce
1 tablespoon vegetable oil, or to taste
1 medium onion, diced
2 jalapeno peppers, diced
3 cloves garlic, diced
1 (1/2 inch) piece ginger, grated
1 lime, halved
½ cup all-purpose flour
1 teaspoon baking powder
salt to taste
⅓ cup milk, or as needed
½ cup vegetable oil for frying

Steps:

  • Toss shrimp and soy sauce together in a bowl and set aside.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Saute onion until soft and translucent, about 5 minutes. Add jalapeno peppers, garlic, and ginger. Squeeze in 1/2 of the lime and mix until combined, about 2 minutes. Remove from heat.
  • Mix flour, baking powder, and salt together in a bowl. Add milk slowly until batter is thin and runny.
  • Heat 1/2 cup oil in a frying pan. Dip shrimp in batter to lightly coat; fry in batches until golden, about 1 minute per side. Toss fried shrimp with jalapeno mixture. Squeeze remaining lime juice on top.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 19.7 g, Cholesterol 223 mg, Fat 8.1 g, Fiber 1.7 g, Protein 27.4 g, SaturatedFat 1.5 g, Sodium 1102 mg, Sugar 2.9 g

HONEY CHILE SHRIMP



Honey Chile Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 limes, 2 zested and juiced and 1 halved
3 green onions, chopped, whites and greens separated
1 mounded tablespoon chile garlic paste
2 tablespoons honey

Steps:

  • Heat the olive oil in a large skillet over medium heat.
  • When the oil is hot, add the shrimp and sprinkle with salt and pepper. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. Add the lime zest and the whites of the green onions. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
  • Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.

CHILE SHRIMP



Chile Shrimp image

These shrimp are a component of arroz gordo, or fat rice, a party dish from Macau, but you could just as easily serve them on their own on a bed of rice, perhaps, or alongside braised bok choy or a smashed cucumber salad.

Provided by Florence Fabricant

Categories     seafood

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 6

2 tablespoons fermented black beans, crushed
1 tablespoon sambal oelek, sriracha or other Asian chile sauce
1 tablespoon minced garlic
1 pound jumbo shrimp, shelled and deveined, about 18
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine

Steps:

  • Combine black beans, sambal oelek and garlic in a large bowl. Add shrimp and coat well.
  • Heat oil in a large skillet on medium-high. Add shrimp and cook barely a minute on each side, turning as they just start to become pink. Add wine, cover and cook another 3 to 5 minutes until shrimp are done. Serve immediately if desired, or remove from heat and reserve sauce in pan if making arroz gordo.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 1054 milligrams, Sugar 1 gram, TransFat 0 grams

CHILI'S SPICY GARLIC & LIME SHRIMP



Chili's Spicy Garlic & Lime Shrimp image

I have not had these shrimp at the Chili's restaurant, but have frequently made this recipe. We like to serve them as appetizers. However, they are equally as good tossed with some pasta (with or without alfredo sauce). The recipe came from Top Secret Recipes and has been a favorite at our house for quite some time.

Provided by Ms B.

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 clove garlic, pressed
24 fresh large shrimp, peeled (about 1 pound)
1 lime
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder

Steps:

  • Make the seasoning blend by combining all the spices in a small bowl.
  • Preheat a large skillet over medium heat.
  • Add butter to the pan.
  • When the butter is melted, stir in the pressed garlic.
  • Immediately, add the shrimp to the pan.
  • Cut the lime in half and squeeze each half into the pan over the shrimp.
  • Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
  • Saute the shrimp for 5 to 8 minutes or until they begin to brown.
  • Be sure to cook both sides of all the shrimp.

CHILE-GARLIC SHRIMP



Chile-Garlic Shrimp image

Provided by José Andrés

Categories     Appetizer     Sauté     Oscars     Shrimp     Family Reunion     Healthy     Party     Potluck     Chile Pepper     Self     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil (preferably Spanish)
10 cloves garlic, thinly sliced
2 pounds large shrimp, shelled and deveined
2 dried red chiles (plus more for garnish, if desired)
2 teaspoons brandy
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.

CHILI SHRIMP



Chili Shrimp image

This spicy shrimp appetizer is a hit at every buffet I host. The fiery sauce clings to the succulent shrimp, which look so pretty arranged on a festive platter. Best of all, the shrimp can be easily prepared the day before your event.-Beth Schaefer, Sherwood, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 3 dozen.

Number Of Ingredients 11

3 tablespoons ketchup
1 tablespoon sugar
1 tablespoon white wine vinegar
1 tablespoon soy sauce
1/8 to 1/2 teaspoon crushed red pepper flakes
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon canola oil
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1 green onion, sliced
1/2 teaspoon sesame oil

Steps:

  • Combine the first five ingredients; set aside. In a large skillet or wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic; stir-fry 2-3 minutes longer or until shrimp turn pink., Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm.

Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 58mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchange

CHILE GLAZED SHRIMP



Chile Glazed Shrimp image

Provided by Janet Johnston

Categories     appetizer

Time 1h34m

Yield 3 to 4 servings

Number Of Ingredients 18

1 tablespoon (about 5-6) of whole dehydrated red Thai chiles
1 large red bell pepper, stem and seeds removed
Zest of one large orange
2 tablespoons rice wine vinegar
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 pound large shrimp, shelled and deveined
1 tablespoon of sesame seeds, for garnish
Bamboo skewers, soaked for one hour
Pineapple Ginger Salsa, recipe follows
1 pineapple, peeled, cored, and diced
1/2 red onion, finely diced
1/4 cup cilantro, chopped
1 teaspoon ground ginger
Juice of 1 lime
Salt and pepper to taste

Steps:

  • *Cook s Note: If using dehydrated chiles soak them in warm tap water for 1 hour or till soften (this is usually only take 20 minutes, but I found with the smaller chiles, like the red Thai, that is take about an hour or so to fully rehydrate).
  • Place both the red Thai chiles and the bell peppers in a blender or food processor and pulse until smooth. Transfer chiles to a large mixing bowl and add the sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly.
  • Skewer shrimp and place in a large casserole dish. Pour the marinade over the shrimp, cover with plastic wrap and place in the fridge to marinate for 15 minutes.
  • Preheat your grill while your shrimp is marinating.
  • Remove shrimp from fridge and grill over medium high heat for about 1-2 minutes per side. Glaze with the marinade the last minute of grilling. Remove to a platter and sprinkle with sesame seeds.
  • Peel, core, and dice pineapple.
  • In a medium bowl, combine red onion, pineapple, cilantro, lime juice, ground ginger, and salt and pepper. Mix together. Cover and chill.

CHILE-GARLIC SHRIMP



Chile-Garlic Shrimp image

This is one of my favorite recipes that can be made as an appetizer of a main course. My wife and I have been making these delicious shrimp for a few years now and the entire family loves it.

Provided by DadLuvs2Cook

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 4

Number Of Ingredients 8

1 pound uncooked medium shrimp, peeled and deveined
1 (1.6 oz) package buffalo wing seasoning mix (such as McCormick® Original Buffalo Wings Seasoning Mix)
5 tablespoons unsalted butter
2 teaspoons bottled minced garlic
¼ teaspoon crushed red pepper flakes
¼ cup coarsely chopped fresh cilantro
2 teaspoons lime juice
4 lime wedges, for garnish

Steps:

  • Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
  • Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
  • Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 9.9 g, Cholesterol 210.7 mg, Fat 15.4 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 9.4 g, Sodium 910.9 mg, Sugar 4.4 g

CHILI GARLIC SHRIMP



Chili Garlic Shrimp image

This 4 ingredient recipe will make your week night meal gourmet in a flash. I serve these with white rice and steamed broccoli.

Provided by cervantesbrandi

Categories     Lunch/Snacks

Time 8m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb large shrimp (peeled and deveined)
1 tablespoon oil
1/2 cup oyster sauce
3 tablespoons chili-garlic sauce
1 teaspoon sesame oil

Steps:

  • Prepare shrimp. Wash and pat dry.
  • In a wok or wide skillet, heat oil. Saute shrimp until halfway done, or color turns to pink.
  • Add in oyster-flavored sauce and chili garlic sauce. Drizzle with sesame oil. Continue to stir until shrimps are fully cooked. Serve hot.

KUNG PAO SHRIMP



Kung Pao Shrimp image

The name of this dish is now written in English as gong bao shrimp, and this recipe takes inspiration from the American Chinese versions that come from the Sichuan Province of China. Here, flashes of chile heat shine in a glossy swirl of a salty, sour and sweet sauce. With a confetti blend of shrimp, peppers and peanuts, each mouthful is a little spicy and chewy, savory and crisp. The deep malty tang comes from Chinkiang vinegar, a jet-black condiment from China that is traditionally fermented from grains and aged in clay. It's key to this dish and also delicious for dipping dumplings, saucing noodles and dressing vegetables. (Balsamic vinegar, similarly fermented and aged from grape juice in barrels, is a fun, fruity substitute.) With both vegetables and protein, this one-wok stir-fry is a complete meal with steamed rice.

Provided by Genevieve Ko

Categories     weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 14

1 pound peeled and deveined medium shrimp, thawed if frozen
2 tablespoons Shaoxing wine or dry sherry
2 teaspoons cornstarch
Salt
2 tablespoons granulated sugar
3 tablespoons soy sauce
2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
1/2 teaspoon Sichuan peppercorns, coarsely ground, plus more to taste
1 red or orange bell pepper
5 garlic cloves
1/4 cup neutral oil, such as grapeseed
1/2 cup unsalted roasted peanuts
3/4 cup small dried red chiles (23 grams; see Tip)
3 large scallions, cut into 1/2-inch lengths

Steps:

  • Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
  • Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
  • Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
  • Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.

CRISPY CILANTRO-CHILE SHRIMP



Crispy Cilantro-Chile Shrimp image

These zesty, pan-fried shrimp are inspired by the cuisine of Maharashtra, the state on the west coast of India that includes Mumbai. Maharashtrian cooking often features lots of seafood and bright, fresh flavors, like the wallop of cilantro that flavors this dish. (Puréeing cilantro, as in this recipe, changes the enzyme that makes it taste soapy to some people, and reveals a deeply savory, almost mellow side to the herb.) A coating of farina, of which Cream of Wheat cereal is made, gives a dramatically craggy, crunchy texture; rava or semolina flour also work well. Be sure to pat the farina onto the shrimp before frying to help the coating adhere. Serve the shrimp with flatbreads, like chapatis.

Provided by Sarah DiGregorio

Categories     dinner, weeknight, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

6 ounces cilantro leaves and stems (about 2 medium bunches or 1 large bunch), cut to fit into a blender
5 garlic cloves, peeled
1 serrano chile, stemmed, halved and seeded
2 tablespoons vegetable oil, plus up to ¾ cup for frying
1 heaping tablespoon chopped fresh ginger
1 tablespoon lime juice (from about 1 lime), plus lime wedges for serving
3/4 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne
Kosher salt (Diamond Crystal)
1 1/2 pounds large or extra-large shrimp, peeled, deveined and tails removed
1 1/4 cups farina, rava or semolina flour

Steps:

  • Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
  • Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
  • Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.

SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE



Smoked Shrimp With Chile-Lime Dipping Sauce image

Set out these Thai smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town. A great shrimp recipe for a bbq.

Provided by Leela Punyaratabandhu

Yield Serves 8

Number Of Ingredients 10

8 pounds jumbo (21 to 25 per pound) or extra-jumbo (16 to 20 per pound) shrimp, left whole
1 Tbsp. salt
1 Tsbp. ground white or black pepper
15 green bird's eye chiles, or 8 jalapeño or serrano peppers, sliced
15 cloves garlic
1 cup fresh lime juice
1 tsp. salt
1 tsp. granulated sugar
¼ cup fish sauce
¼ cup coarsely chopped cilantro leaves and stems

Steps:

  • In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
  • Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
  • Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
  • While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
  • Serve the shrimp with the sauce.

CRUNCHY CHILI LIME SHRIMP



Crunchy Chili Lime Shrimp image

Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright, flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice. -Julie Peterson Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground ancho chile pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lime
1 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 cup cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
Optional: Additional lime wedges and cilantro

Steps:

  • Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

Nutrition Facts : Calories 230 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

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From juliasalbum.com


GREEN CHILE POZOLE WITH SHRIMP – RANCHO GORDO
Add salt to taste. In another pot over medium heat, warm the olive oil. Add the onions; cook, stirring occasionally, until softened, about 5 minutes. Add the shrimp, stirring until cooked through, about 3 minutes; remove to a platter. Add the tomatillo paste to the pan, stirring to scrape up any clinging bits of shrimp.
From ranchogordo.com


CHILI LIME SHRIMP {SIMPLE & FLAVORFUL!} - FEELGOODFOODIE
2020-08-20 Hey thanks again. Tried the chile lime shrimp. Paired it with fettucini portobello cooked in rich, creamy, savoury basil pesto sauce and a nice arugula salad (comprising of lemon juice, lemon zest, olive oil, olives, parley, crushed garlic, basil, garden tomatoes and parmesan).
From feelgoodfoodie.net


SHRIMP AGUACHILE | FOOD CHANNEL
2018-05-03 For the Sauce. 1 In a blender, blend the cucumber, lime juice, garlic, cilantro, vinegar, jalapeño, salt and pepper. Strain into a medium-sized bowl. 2 Place the butterflied shrimp in the bowl, cover with saran wrap and place in the fridge for about 50 minutes, until the shrimp turn completely pink.
From foodchannel.com


CHILI LIME SHRIMP (EASY RECIPE!) - THE ENDLESS MEAL®
2019-10-22 Place the peppers, onion, and broccoli on a baking sheet and toss with the olive oil, salt, and pepper. Bake for 25 minutes, mixing halfway through. Once the veggies are in the oven, start the shrimp. In a medium-sized bowl, mix together the lime juice, coco aminos, chili powder, cumin, paprika, and salt.
From theendlessmeal.com


SWEET CHILI SHRIMP - CHILI SHRIMP RECIPE - RASA MALAYSIA
2022-06-16 Heat up a skillet and add 1 tablespoon oil. Pan-sear the shrimp on both sides until slightly brown. Remove from the skillet. Clean the skillet (optional step) and reheat with the remaining 1 tablespoon oil. Saute the garlic until aromatic or until slightly browned. Add the shrimp and follow by the sauce. Stir to combine well.
From rasamalaysia.com


10-MINUTE SWEET CHILI SHRIMP - AVERIE COOKS
2021-12-22 To a small saucepan, add the orange juice, chili garlic sauce, soy sauce, sesame oil, pepper, and bring to a boil over medium-high heat; stir frequently. Allow mixture to boil for about 2 minutes. To a small bowl, add the corn starch, water, and stir to combine to make a slurry.
From averiecooks.com


CHILI GARLIC SHRIMP - THE WOKS OF LIFE
2022-01-17 Make the sauce by mixing tomato paste, ketchup, chili garlic sauce, sugar, salt, white pepper and sesame oil. Heat the oil in your wok until smoking hot. Fry shrimp on both sides for 30 seconds each side. The shrimp should be 80% cooked. Turn off the heat, remove the shrimp from the wok, and set aside on a plate.
From thewoksoflife.com


SHRIMP CHILE RELLENOS - MAMá MAGGIE'S KITCHEN
2020-04-28 Place under the broiler for 7 minutes, or until the cheese is golden brown. In the meantime, add the sour cream, chipotle, and salt to a blender. Blend until smooth. To serve, add the chile relleno to a plate and drizzle with the chipotle cream sauce. Serve with rice and enjoy!
From inmamamaggieskitchen.com


CHILE SHRIMP WITH BRUSSELS SPROUTS AND LEMON AIOLI
2021-10-12 Position a rack in the upper third of the oven and preheat to 475 degrees. While the potatoes are cooking, on a lightly oiled quarter sheet pan or a 9-by-13-inch pan, toss the sprouts with the ...
From washingtonpost.com


CHILI GARLIC SHRIMP - RASA MALAYSIA
2022-06-07 This Spanish chili garlic shrimp recipe is the bomb! Prep Time 10 minutes. Cook Time 5 minutes. Total Time 15 minutes. Ingredients. 1/2 cup olive oil 6 cloves garlic, finely chopped 1 tablespoon chili flakes 1 1/2 lbs. (0.6 kg) shelled, deveined, tail-on shrimp salt to taste 2 tablespoons chopped Italian flat leaf parsley crusty French bread for serving, optional …
From rasamalaysia.com


IT’S HATCH CHILE TIME: HATCH CHILE SHRIMP RECIPE – LUVS 2 EAT
2011-09-22 Combine the ingredients (except the shrimp) and mix in a blender until smooth. About one minute on high. Cover shrimp with marinade and let marinate 30 minutes to 1 hour in the fridge. When the shrimp are ready to cook, heat a frying pan on medium heat. Add the shrimp and add half of the remaining hatch chile marinade.
From luvs2eat.com


CHILI-LIME SHRIMP WITH GREEN ONIONS - TRAEGER
To make chili-lime mayonnaise, add grilled peppers, mayonnaise, chile de arbol, hot sauce and lime juice into a blender and combine until smooth. 1 Cup Mayonnaise 2 Teaspoon Chile de arbol
From traeger.com


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