CHIPOTLE SHRIMP WITH CORN CAKES (ZWT USA SOUTHWEST)
From Bernard Clayton's Cooking Across America, posted for ZWT III. This looks like some work, but sounds lovely.
Provided by pattikay in L.A.
Categories Southwestern U.S.
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- Prepare ranchero sauce (makes 4 cups - need about 1 cup for recipe):.
- lightly blacken tomatoes and serranos in a skillet or under the broiler, about 4-5 minutes.
- chop together and set aside.
- saute onion and garlic in oil in a saucepan over low heat till onions are soft but not brown, about 10 minutes.
- combine all ingredients in the saucepan (reserve a few strips of julienned poblano for garnish). cook, partially covered, over low heat for 20-30 minutes, adding water if necessary.
- Remove cilantro.
- Garnish with a few strips of julienned poblanos.
- Refrigerate till ready to use.
- prepare corn cakes:.
- place the dry ingredients in a bowl and mix together.
- in a large bowl, whisk the buttermilk and butter together and then whisk in the egg.
- gradually add the dry ingredients to the liquid and whisk till thoroughly incorporated.
- puree 1/2 cup of the corn and fold it into the batter along with the remaining whole kernels and the scallions.
- Add a little buttermilk if necessary to thin the batter.
- using an ungreased pan over medium heat, ladle 1 T of the corn cake better and form 3-inch cakes.
- Cook till golden brown, about 30 seconds each side.
- stack and keep warm till served.
- Shrimp:.
- In a large pan, bring the water to a boil, add the lemon juice, peppercorns and salt.
- Add the shrimp and cook for 45 seconds to 1 minute.
- Drain, cook, peel and devein.
- Prepare chipotle butter - roughly puree together the butter, 1/2 lb of the peeled shrimp, and 1 1/2 T of chipotle puree.
- Set aside at room temperature.
- Just before serving, toss together the remaining pound of cooked shrimp with remaining 3 T of chipotle puree and heat through on a griddle, about 2 minutes.
- To serve:.
- place 3 corn cakes on each plate, place 3 shrimp on each cake and spread chipotle butter liberally over shrimp.
- sprinkle the chopped scallions over shrimp.
- Serve ranchero sauce at the side of the corn cakes.
Nutrition Facts : Calories 777.1, Fat 43.1, SaturatedFat 23.8, Cholesterol 416.8, Sodium 2482.6, Carbohydrate 54, Fiber 9.4, Sugar 10, Protein 49
CORN CAKES WITH SHRIMP AND CHIPOTLE BUTTER: TORTILLAS DE MAIZE
Provided by Food Network
Time 2h10m
Number Of Ingredients 26
Steps:
- To prepare the Pico de Gallo, place the onion in a small strainer, rinse with hot water, and drain. Transfer to a mixing bowl, add the remaining salsa ingredients, and mix well. Let sit, refrigerated, for at least 30 minutes for the flavors to marry. In a mixing bowl, combine 2 tablespoons of the chipotle puree with the water. Add the shrimp and toss to thoroughly coat. Marinate for 30 minutes to 1 hour in the refrigerator. In a small mixing bowl, stir together the 1 cup of softened butter with the remaining 4 1/2 tablespoons of chipotle puree; use more or less chipotle, to taste. Set aside at room temperature. To prepare the Corn Cakes, thoroughly combine the flour, cornmeal, baking powder, baking soda, salt, and sugar in a mixing bowl. In a separate large mixing bowl, whisk the buttermilk and melted butter together, then whisk in the egg. Gradually add the combined dry ingredients, stirring continuously until thoroughly incorporated. In a food processor, puree 1/2 cup of the corn kernels and fold into the batter. Then add the whole corn kernels and scallions, and mix together. Add a little more buttermilk if the batter is too thick. Set aside. To cook the shrimp, heat the 3 tablespoons of butter on a griddle or in a skillet. Saute the shrimp for 3 to 5 minutes over medium heat, turning once. Be careful not to overcook. Keep warm. To cook the Corn Cakes, heat a nonstick pan over medium heat and ladle enough Corn Cake batter to make 3-inch cakes. Cook until golden brown, about 2 1/2 minutes per side. Repeat for the remaining cakes (there should be enough for 18 cakes). Place 3 warm Corn Cakes on each serving plate. Place 5 shrimp on top of the cakes and spread the warm soft chipotle butter liberally over the shrimp. Spoon the Pico de Gallo next to the Corn Cakes and garnish with the scallions.;
CHIPOTLE SHRIMP WITH PASTA
This is so good! Our supermarket was giving out samples of this and even the kids ate it! Very simple and the flavor is awesome. Serve with some good garlicky Italian bread.
Provided by jovigirl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a 2-sided grill (like the Foreman grill). Place pasta and water in large saucepan. Cover and bring to boil over medium-high heat. Remove lid and cook 6-8 minutes, stirring often, until most of the water is absorbed.
- Place shrimp and cornstarch in a large ziplock bag. Seal and shap to coat shrimp. Add marinade to bag, seal tightly and knead to coat; set aside.
- Stir remaining ingredients gently into pasta. Reduce heat to low, cover and simmer 5 minutes, stirring occasionally.
- Place shrimp on grill, using tongs, and close lid. Grill 3-4 minutes or just until shrimp turn pink. Serve over pasta.
Nutrition Facts : Calories 402.5, Fat 9.7, SaturatedFat 4.7, Cholesterol 284, Sodium 313.6, Carbohydrate 44.9, Fiber 2.7, Sugar 2.3, Protein 33
CHIPOTLE SHRIMP
I received this recipe in my email. I do not like cooking with so much butter - I think it can easily be reduced.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring rice and water to a boil in a medium saucepan.
- Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed. (Or cook as package directs).
- Meanwhile melt the butter in a skillet over medium heat.
- Stir in the garlic, and cook about 30 seconds before adding wine, Worcestershire sauce, chipotle, and salt.
- Mix in the shrimp, and cook 5 minutes, or until the shrimp are pink and opaque.
- Serve over the cooked rice.
Nutrition Facts : Calories 470.3, Fat 14.8, SaturatedFat 7.9, Cholesterol 289.7, Sodium 983.5, Carbohydrate 40.7, Fiber 0.6, Sugar 0.8, Protein 38.2
CHIPOTLE SHRIMP
This is,imho, the nearly perfect recipe. It is easy, delicious and beautiful to look at. It came from Bon Appetit RSVP section and was from a restaurant in British Columbia called Tapa Bar.
Provided by Vicki in AZ
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 3 tablespoons butter in a skilled over medium heat.
- Add garlic and saute 30 seconds.
- Add shrimp and cipotles and saute 2 minutes.
- Add wine and parsely, cook until shrimp are just opague in center (about two minutes). Season to taste with salt and pepper.
- Add remaining 1 tablespoon of chilled butter and stir until melted.
- Serve with lemon wedges.
Nutrition Facts : Calories 362.1, Fat 15.5, SaturatedFat 8.1, Cholesterol 376.1, Sodium 340.1, Carbohydrate 4, Fiber 0.1, Sugar 0.2, Protein 46.6
SHRIMP CORN CAKES WITH SOY MAYO
Feel free to add hot sauce to the dip that accompanies these savory corn cakes. -Katty Chiong, Hoffman Estates, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen (2/3 cup sauce).
Number Of Ingredients 21
Steps:
- In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat. , In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 183mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CHIPOTLE SHRIMP
Make and share this Chipotle Shrimp recipe from Food.com.
Provided by Brookelynne26
Categories South American
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the drained tomatoes, chipotles and canning sauce into a blender or food processor. Process until smooth.
- Heat oil over medium heat in a 12 inch skillet. Saute garlic until golden, about 1 or 2 minutes. Pour in tomato mixture and cook 5 minutes, stirring frequently.
- Add just enough broth to pan to make the sauce the consistency of a light tomato sauce. taste and season with salt.
- Add the shrimp to the pan and stir almost constantly until cooked through, about 4 minutes. Stir in more broth if the sauce has thickened too much.
- Serve garnished with cilantro.
Nutrition Facts : Calories 186.5, Fat 3.1, SaturatedFat 0.6, Cholesterol 216, Sodium 1214.4, Carbohydrate 6.5, Fiber 1, Sugar 3, Protein 31.7
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- Place onions in a colander and wash thoroughly then dry. Place into a small bowl and add all the rest of the ingredients. Let marinate for 30 minutes. Strain before using.
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