Chipotle Lime Shrimp And Guacamole Dip With Tomatoes And Charred Corn Recipes

CHIPOTLE LIME SHRIMP AND GUACAMOLE DIP WITH TOMATOES AND CHARRED CORN

Steps:

• Marinate the shrimp in the mixture of the chipotle chilies, adobo sauce, lime juice, garlic and cumin in the fridge for 20 minutes.
• Meanwhile, melt the butter in a heavy skillet over medium-high heat. add the corn, toss and let it sit cooking until charred, about 6-8 minutes, mix it up, let it char again and set aside.
• Heat the oil in a pan over medium-high heat, add the shrimp and saute until cooked, about 2-4 minutes and set aside.
• Place the guacamole in the serving dish(es) and top with the tomato, corn, shrimp and garnishes and serve with tortilla chips for dipping.

LAYERED GUACAMOLE DIP WITH SHRIMP AND SALSA

Steps:

• To make the guacamole, mash the avocados, sour cream, and lime juice in a medium bowl with a slotted spoon or large serving fork until the mixture is chunky.
• Fold in the onion and garlic, and season generously with the salt.
• Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. (The guacamole can be made up to 1 day ahead -- the sour cream and lime juice keep the guacamole from discoloring.).
• After chilling the guacamole, toss the shrimp with the oil and lime juice.
• Spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter.
• Spread the chilled guacamole on the shrimp, leaving a border exposed.
• Spread the salsa over the guacamole, leaving a border.
• Finally, spread the sour cream on the salsa, again leaving a border around the edges.
• Sprinkle the cilantro over the dip.
• This can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away.
• Serve with tortilla chips for dipping.
• *Note: Hass avocados are the small, dark avocados. They should be ripe and give a little when pressed, but if they are firm you can ripen them at home by putting them in a paper bag with a ripe banana or an apple. This will cut the ripening time in half.

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.

SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE

Steps:

• Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.