Chipotle Honey Dipping Sauce For Shrimp Cocktail Recipes

CHIPOTLE HONEY DIPPING SAUCE (FOR SHRIMP COCKTAIL)

Steps:

• In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes.
• Puree mixture in a blender (or use an immulsifier) until smooth. Stir in the honey and vinegar. Serve at room temperature as a dipping sauce with shrimp.

BEER BATTERED SHRIMP WITH CHIPOTLE DIPPING SAUCE

Steps:

• Preheat oil to 365 degrees.
• In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
• In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.

BEER BATTERED SHRIMP WITH CHIPOTLE HONEY

Steps:

• Combine 1 cup of the flour with the cayenne, salt, sugar and baking powder in a medium bowl.
• Add beer all at once and whisk until smooth. Set aside at least 1/2 hour.
• Heat oil to deep-fry temperature (350/) in a large saucepan. Test oil by sprinkling a few drops of
• batter and if they rise to the surface, the oil is ready. Toss the shrimps in the flour for dusting and toss to coat evenly, then pat off excess. Drop a few at a time first in the batter then into the hot oil and fry until lightly golden and crispy-- about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Chipotle Honey Dipping Sauce.
• In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes, then puree in a blender until smooth transfer to a small bowl and add honey and vinegar. Serve at room temperature as a dipping sauce with shrimps.

CHIPOTLE AIOLI (SPICY)

Steps:

• Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.

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.

HONEY CHIPOTLE WING SAUCE GLAZE

Steps:

• Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
• Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

SHRIMP WITH CHIPOTLE-LIME DIPPING SAUCE

Steps:

• Mix all ingredients except shrimp until blended.
• Spoon 2 Tbsp. sour cream mixture into each of 8 shot glasses.
• Hang shrimp on edges of glasses.

CHIPOTLE DRY-RUB SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• Shell and devein the shrimp. Pat dry.
• In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
• Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
• Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
• Serve hot or at room temperature with the dipping sauce.