Chipotle Glazed Shrimp Recipes

CHIPOTLE GLAZED SHRIMP

Steps:

• In saucepan large enough to hold shrimp, heat olive oil over medium heat, and saute onion until softened, about 5 minutes.
• Add garlic, cumin, oregano and saute for 1 minute.
• Stir in water, vinegar, chiles, ketchup, orange juice and brown sugar.
• Bring to a boil, then lower heat and simmer for about 5 to 10 minutes, until slightly reduced and thickened.
• Cover sauce over very low simmer.
• Heat oil in large skillet.
• Lay shrimp in skillet, sprinkle with Old Bay if using, and saute shrimp until just done, only about 3 or 4 minutes.
• Add shrimp to sauce, and raise heat to high, cooking for about 1 minute, stirring gently until shrimp is coated with glaze.
• Serve over hot cooked rice.

CHIPOTLE-GLAZED SHRIMP

Steps:

• Heat oil in heavy medium skillet over medium heat. Add onion; sauté until golden brown, about 10 minutes. Add garlic, cumin and oregano; stir 1 minute. Transfer mixture to blender. Add 1 cup water, vinegar and chipotles to blender; purée until smooth. Transfer half of puree to medium bowl; cool. Add shrimp to bowl; toss to coat. Cover; chill 2 hours.
• Pour remaining purée into heavy medium saucepan. Add orange juice and brown sugar. Bring to boil. Reduce heat; simmer until glaze is slightly thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Cool.
• Prepare barbecue (medium-high heat). Remove shrimp from marinade; pat dry with paper towels. Brush shrimp with some orange juice glaze. Grill shrimp until opaque in center, brushing occasionally with more glaze, about 2 minutes per side. Transfer to platter.

ORANGE-CHIPOTLE SHRIMP

Steps:

• In a zip-top bag, combine one-third of the garlic, the olive oil, a large pinch of salt and pepper, and the shrimp. Marinate for 1 hour in the refrigerator.
• Meanwhile, add the remaining garlic, the orange juice and chipotle to a saucepot over medium heat. Bring to a boil and cook until reduced to a thin glaze, 10 to 13 minutes. Remove from the heat and let cool slightly.
• Heat a grill pan over medium-high heat. Remove the shrimp from the marinade, letting the excess drip back into the bag; discard the marinade. Place the shrimp on the hot grill pan and cook until opaque on both sides and grill marks appear, about 2 minutes per side.
• Remove the shrimp to a bowl, add the orange glaze, cilantro and lime juice, and toss to coat. Transfer to a serving platter and serve with baguette slices.

CHIPOTLE-GLAZED SHRIMP

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.

PAN-SEARED SHRIMP WITH CHIPOTLE-LIME GLAZE

Steps:

• Whisk the lime juice, cilantro, chipotle chile, adobo sauce, and brown sugar together in a small bowl; set aside.
• Pat shrimp dry with paper towels; season with ¼ teaspoon salt, ¼ teaspoon pepper, and sugar.
• Heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking.
• Add half the shrimp to pan in a single layer; cook until spotty brown and just pink around the edges, about 1 minute.
• Off heat, use tongs to quickly flip over each shrimp and let stand until all but very center is opaque, about 30 seconds.
• Transfer shrimp to plate and cover with foil.
• Add remaining tablespoon oil to skillet and return to high heat until just smoking; sear remaining shrimp.
• After second batch has stood off heat, return first batch to skillet and toss to combine.
• Add glaze, cover, and let stand to warm through glaze, about 1 minute.
• Toss shrimp again to coat and serve.

PAN-SEARED SHRIMP WITH CHIPOTLE-LIME GLAZE

Steps:

• 1. Make the Glaze: In a small bowl, combine the glaze ingredients and stir to mix. Set aside. 2. Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until smoking. Meanwhile, toss the shrimp, salt, pepper, and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from the heat. Using tongs, flip each shrimp and let stand until all but the very center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining tablespoon of oil and the remaining shrimp. 3. After the second batch has stood off the heat, return the first batch to the skillet. Add the glaze mixture and toss until combined. Cover the skillet and let stand until the shrimp are cooked through, 1 to 2 minutes. Serve immediately.