Grilled Chipotle Shrimp Camarones Asados Al Pincho Recipes

GRILLED CHIPOTLE SHRIMP

Steps:

• In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely., Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours., Meanwhile, combine the sauce ingredients; chill until serving. , Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. , Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.

GRILLED FOIL-PACKET CHIPOTLE SHRIMP

Steps:

• Heat a grill pan over medium heat until hot.
• Divide the shrimp evenly among 4 pieces of foil large enough to fold over and seal. Drizzle the shrimp with olive oil and season with the chipotle powder, salt and pepper. You can always add less chipotle powder depending on how spicy you want the shrimp. Top with the tomatoes, zucchini, potatoes and onion; season the vegetables with salt and pepper. Wrap up the shrimp and vegetables tightly in the foil packets.
• Grill the packets until the shrimp are cooked through and the vegetables are slightly tender, about 15 minutes. Serve in the foil packets and garnish with cilantro leaves.

GRILLED SPICY SHRIMP TACOS

Steps:

• Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
• Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
• Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
• Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

CAMARONES AL AJILLO (GARLIC SHRIMP)

Steps:

• Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

CAMARONES AL CHIPOTLE (SHRIMP IN CHIPOTLE SAUCE)

Steps:

• Using a food processor or blender, combine cream and chiles, adding chipotles a little at a time to taste, and pulse until smooth. Set aside.
• Melt butter in a large heavy skillet over medium heat.
• Sauté the green onion, garlic, and salt until soft, about 5 minutes.
• Add the sliced mushrooms and cook covered, about 3 minutes.
• Add the tomatoes and bring to a simmer. Reduce heat and cook, an additional 5 minutes.
• Add shrimp and simmer, covered until they begin to turn pink, about 2-3 minutes.
• Add broth if additional liquid is needed. Add the chipotle cream and heat until cooked through, an additional 3-5 minutes.
• Season with salt and pepper to taste.
• Serve with warm corn tortillas, over rice, or with avocado.
• Notes: To make broth, combine reserved shells with 2 cups of water and 1/2 teaspoon of salt and bring to a simmer. Continue to simmer over medium heat for 30 minutes. Strain and use broth as needed to add liquid to the dish or thin the cream sauce to desired consistency.

CHIPOTLE-GLAZED SHRIMP

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.

CHIPOTLE GRILLED SHRIMP

Steps:

• Place shrimp in large bowl. Place chiles in a blender or food processor fitted with the metal blade and puree. With the motor running, drizzle in oil until creamy emulsion is formed. Pour over shrimp in bowl and mix thoroughly to coat shrimp. Cover bowl and refrigerate for 12 hours. Soak 12 bamboo skewers in water 30 minutes. Preheat grill to moderately high.
• Lay 6 to 7 shrimp on board in front of you, nestled together and flat, with tails all facing one direction and heads the other. Holding shrimp flat with the palm of one hand, insert one bamboo skewer one third of the way from one end. Insert another skewer parallel to the first, one third of the way from the other end, so as to create a flat panel of shrimp that can be turned easily. Repeat with remaining shrimp and skewers to form 6 skewers in all. Season each side of shrimp with pepper (the marinade is already salted). Brush grill well and wipe with oiled paper towel. Place shrimp skewers and grill 12 minutes per side until done. The center shrimp should be just opaque. Remove from grill and serve.

CAMARONES ENCHIPOTLADOS (SHRIMP IN CHIPOTLE SAUCE)

Steps:

• Line a small shallow pan with foil.
• Add the tomatoes.
• Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
• Set aside to cool.
• Season the shrimp with salt, pepper and lime juice; set aside to marinate for about 30 minutes.
• Heat the oil in a frying pan.
• Drain the shrimp, reserving liquid.
• Add shrimp and onions to hot oil in frying pan.
• Saute for 3 minutes stirring and turning frequently.
• Remove shrimp and onions with slotted spoon and set aside.
• Place tomatoes, chipotles and adobo sauce, and garlic in a blender; Puree to a textured sauce.
• Reheat the oil, add the sauce and fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 minutes.
• Add the wine, oregano, reserved marinade.
• Salt to taste and continue cooking for 1 more minute.
• Add the shrimp/onion mixture to the sauce and cook for 2 more minutes.
• The shrimp should be just cooked and not overdone.
• Serve as an appetizer or as a main dish over hot rice.

SHRIMP IN CHIPOTLE SAUCE (CAMARONES ENCHIPOTLADOS)

Steps:

• Season the shrimps with salt and pepper and lime juice and set aside to marinate for about 30 minutes.
• Heat the oil in a frying pan; add the drained shrimp (reserving any liquid), and sliced onion and fry, shaking the pan and tossing (or stirring) the ingredients, for about 3 minutes. Remove the shrimp and onion with a slotted spoon and set aside.
• In a blender jar, blend the tomatoes, chipotles, and their liquid, and garlic to a textured sauce. Reheat the oil, and add the sauce, and fry over high heat stirring and scraping the bottom of the pan to prevent sticking for about 8 minutes. Add the wine, oregano, marinade and salt to taste and cook for another minute. Add the shrimp/onion mixture and cook for about 2 minutes--for the shrimps should be just cooked and not rubbery.

SPICY CHIPOTLE GRILLED SHRIMP

Steps:

• Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

GRILLED CHIPOTLE SHRIMP

Steps:

• preheat grill.
• soak bamboo skewers in cold water for 30 minutes, or use metal skewers.
• in a blender whisk the first 8 ingredients.
• pour into a large bowl and add shrimp, mix well.
• grill 2-3 minutes per side.
• if you don't want to use skewers you can just add the shrimp to a grill basket.

GRILLED CHIPOTLE SHRIMP (CAMARONES ASADOS AL PINCHO)

Steps:

• First season your cleaned shrimp on both sides with garlic powder ,chipotle powder or chipotle seasoning, salt, pepper, and cumin and set aside.
• In a large pyrex measuring cup I have a really big one; or a big deep ceramic dish put in quarted onions, cut peppers, two garlic cloves, save the other two. and pour about 1 cup water over everything. Nuke in the microwave for five minutes. Next take out drain water and pour the veggies in a blender, with the lime juice, honey, cilatro, olive oil, 2 remaining cloves garlic, chipotles and their juice from the can, cumino, salt and pepper, process until smooth; about 1 minute.
• Now take some wooden skewers and put five shrimp on each one. Stick skewer through the tail and across to the top off the shrimp. Do six wooden skewers with five to a skewer. (I hope I am spelling skewer right) With a pastry brush, brush each shrimp real well with the chipotle sauce front and back. if grilling outside lay each skewer on the grill and grill about 2 minutes on each side. If you are broiling lay across a large cookie sheet and set under the broiler for two minutes; take out turn over and do the other side two more minutes. Serve on top of your favorite rice along with fried sweet plantains and a fruity tamarind, mango and pinapple salsa. Such as I have in the picture above. Enjoy