CREAMY CHIPOTLE SHRIMP
Creamy chipotle shrimp is a one-pan easy shrimp recipe that's bursting with zesty flavor! This might just be the tastiest weeknight meal to enjoy. Watch the video above!
Provided by Lisa Bryan
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of olive oil in a saute pan on medium heat. Add the shrimp and saute for 3-4 minutes, or until the shrimp are cooked through and opaque. Remove them to a bowl.
- In that same pan, add another tablespoon of olive oil and add the bell pepper and saute for 4-5 minutes.
- Then add the garlic, white parts of the green onion, salt and pepper. Stir for another 2 minutes.
- Pour in the chipotle sauce and milk and stir to combine. Then add the shrimp back to the pan to warm through.
- Garnish with the green parts of the green onion, chopped cilantro and sliced jalapeno pepper.
Nutrition Facts : Calories 455 kcal, Carbohydrate 10 g, Protein 27 g, Fat 36 g, SaturatedFat 2 g, Cholesterol 324 mg, Sodium 1127 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
20-MINUTE CHIPOTLE SHRIMP
Our Chipotle Shrimp recipe is perfect for everything from weeknight dinners to entertaining. The flavorful marinade comes together in just minutes. Brushing the shrimp during grilling really lets the flavor shine through.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Country Crock® Spread, cilantro, lime juice, honey, garlic, cumin, chipotle chili powder, and salt in non-aluminum dish.
- Reserve half of Country Crock® Spread mixture. Add shrimp and toss to coat. Cover and marinate 10 minutes.
- Skewer shrimp. Grill or broil shrimp, turning once and brushing with reserved Spread mixture, 5 minutes or until shrimp turn pink.
- Serve shrimp in tortillas and, if desired with black beans, Mexican crema, diced avocado, and chopped cilantro. Garnish with lemons or limes if desired.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 10.1 g, Cholesterol 172.6 mg, Fat 1.1 g, Fiber 0.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 491.6 mg, Sugar 8.8 g
SHRIMP TARTLETS
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CRISPY SHRIMP TARTS
This elegant appetizer is ready in 30 minutes, thanks to frozen phyllo shells.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place phyllo shells on ungreased large cookie sheet.
- Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each shell. Top each with 1 shrimp.
- Bake about 2 minutes or until cream cheese is soft. Remove from cookie sheet; place on serving platter. Top each with 1/2 teaspoon plum sauce and lime peel.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 20 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 50 mg, Sugar 0 g, TransFat 0 g
CHIPOTLE CREAM SHRIMP
Provided by Marcela Valladolid
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat.
- Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute until golden brown and just cooked through, 5 minutes. Transfer the shrimp to a plate. Add the wine to the same pan and boil until slightly thickened, 2 minutes. Add the cream, chipotle chiles, Worcestershire sauce and garlic to the pan and boil until slightly reduced, 2 minutes. Return the shrimp to the pan and toss to coat with the chipotle sauce. Season with salt and pepper. Sprinkle with the remaining tablespoon cilantro and serve with white or brown rice.
CHIPOTLE CREAM SHRIMP
Succulent shrimp in a creamy rich sauce that packs some heat. Don't let the looks deceive you- My DBF took one look at it and poured on the Tapatio before I could stop him. Little did he know, despite the looks of the light colored cream sauce, it carries some heat. I added extra white wine (couldn't resist) and extra chipotle (knowing how much DBF likes spicy food), You might start off using less or just the adobo sauce and then add more to suit your tolerance for heat. Serve this over rice to soad up all the wonderful flavor. From Marcela Valladolid's book Fresh Mexico.
Provided by cookiedog
Categories < 30 Mins
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt, and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat.
- Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute for 5 minutes, or until golden brown and just cooked through (mine took less time). Transfer the shrimp to a plate.
- Add the wine to the same pan and boil for 2 minutes, or until slightly reduced.
- Return the shrimp to the pan and toss to coat them with the chipotle sauce. Season to taste with salt and pepper. Sprinkle with the remaining 1 tablespoon cilantro, and serve.
CHIPOTLE-GLAZED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
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.
CREAMY CHIPOTLE-SHRIMP TART
The words creamy and chipotle are often enough to get folks to order a dish from a menu. Add shrimp, and you can guess how well this tart will go over!
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- Unfold pastry sheet on parchment-covered baking sheet; fold over edges of pastry to form 1/2-inch rim, pressing firmly into base to seal. Prick base with fork; brush with egg. Bake 12 min. or until pastry is puffed and golden brown.
- Meanwhile, cook and stir corn in large skillet on medium heat 3 min. or until golden brown. Add onions and garlic; cook and stir 3 min. Add shrimp; cook and stir 4 min. or until shrimp turn pink. Add cream cheese and peppers; cook and stir 30 sec. to 1 min. or until cream cheese is completely melted and mixture is well blended. Stir in half the cilantro.
- Spread shrimp mixture onto pastry crust. Top with cheese; bake 3 min. or until melted. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 200 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
CHIPOTLE SHRIMP TACOS
Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
Provided by rvelasquez
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 26.2 g, Cholesterol 315.7 mg, Fat 11.1 g, Fiber 4.2 g, Protein 41.9 g, SaturatedFat 3.3 g, Sodium 830.3 mg, Sugar 1.1 g
PASTA WITH SHRIMP AND CREAMY CHIPOTLE SAUCE
Plump shrimp are cooked with aromatic fennel, sweet fresh corn, smoky chipotles in adobo, and a splash of cream for good measure in this flavor-packed pasta dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add fennel, season with salt and pepper, and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add corn and chipotles with sauce and cook, stirring, 3 minutes. Add shrimp; cook until just beginning to curl but not completely cooked, about 1 1/2 minutes.
- Add pasta, reserved pasta water, and cream. Cook, stirring and shaking pan until pasta and shrimp are cooked through and a creamy sauce forms, 1 to 2 minutes more. Season with salt and pepper and serve, garnished with fennel fronds.
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