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
CHILE-LIME SHRIMP WITH CREAMY CHIPOTLE DIP
Lime juice and peel add a tangy citrus flavor to a spicy marinade. Serve the cooked shrimp with a creamy dip for even more flavor!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Reserve 1 lime for garnish. Grate 1 teaspoon peel from other lime. Cut lime in half; squeeze enough juice to measure 2 tablespoons. Set peel and juice aside.
- Butterfly each shrimp by cutting along the outside curve through the fleshiest part for about 1 1/2 inches, cutting almost to the inside curve. The shrimp should spread open.
- In 1-gallon resealable food-storage plastic bag, mix oil, garlic, pepper flakes, lime juice and grated lime peel. Shake lightly to mix. Add shrimp. Seal bag; rotate to coat all of shrimp. Refrigerate 30 to 60 minutes to marinate.
- Meanwhile, in small bowl, mix mayonnaise, honey mustard, chipotle chile and adobo sauce. Cover; refrigerate until serving.
- Heat oven to 400°F. Remove shrimp from marinade; place in 15x10x1-inch baking pan. Open each shrimp, arranging in pan so that cut portion is on pan with tail tucked in. Discard marinade.
- Bake 5 to 7 minutes, rearranging shrimp halfway through bake time, until shrimp are pink. Place on serving platter; sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges. Garnish dip with wedges. Serve shrimp with dip. Store any remaining shrimp and dip in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving (2 Shrimp and About 2 Teaspoons Dip), Sodium 95 mg, Sugar 0 g, TransFat 0 g
SHRIMP PASTA WITH CREAMY CHIPOTLE SAUCE RECIPE - (4.1/5)
Provided by Storie
Number Of Ingredients 15
Steps:
- Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside. Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, sauté the onions for 2 minutes or until wilted. Stir in the garlic, bell peppers, tomatoes, and cumin. Sauté for an additional 2 minutes. Reduce the heat to medium-low and stir in the chipotles, shrimps, lemon juice, and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3 to 5 minutes, depending on the size of shrimps used. Stir in the cilantro. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotle to suit your taste. Return the pasta to the sauce pan in which it was cooked, sprinkle with the grated cheese (if used), and pour the shrimp sauce over it. Toss until well blended and transfer to a serving dish. Serves 4 as a main course.
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 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.
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
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