Grilled Chipotle Shrimp Cocktail 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.

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 COCKTAIL

Steps:

• If using wooden skewers, soak in cold water while shrimp marinates.
• To marinate the shrimp: Put the cilanto, garlic and chipotle with sauce in to a glass or plastic bowl.
• Stir in the olive oil and lime juice.
• Season with salt and pepper.
• Add the shrimp and toss to coat with marinade.
• Place in the refrigerator for 30 minutes.
• For the sauce: Whisk together in a glass bowl the ketchup, orange juice, lime juice, worcestershire sauce and chipotles with sauce.
• Add salt and pepper to taste.
• Set aside.
• To cook shrimp: Remove shrimp from marinade.
• Discard marinade.
• The original recipe called for threading one shrimp on each skewer.
• This makes a nice presentation but takes a little longer to prepare!
• I Thread several shrimp, about 4 or 5 depending on the size of the shrimp, on each skewer.
• Place on an oiled grill that has been preheated to medium high.
• Cook for about 2 minutes per side.
• They will turn pink when done.
• DO NOT OVERCOOK!
• I have also done these on my George Foreman Grill without using the skewers.
• (actually, this is how I do it most of the time!) Just throw the shrimp on and cook a couple of minutes.
• Place bowl of sauce in the center of a round platter and arrange shrimp around the sauce.
• Sprinkle with additional chopped cilantro if desired.
• Enjoy!

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.

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 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.

CHIPOTLE-GLAZED SHRIMP

Steps:

• Heat oil in heavy medium skillet over medium heat. Add onion; sauté until golden brown, about 10 minutes. Add garlic, cumin and oregano; stir 1 minute. Transfer mixture to blender. Add 1 cup water, vinegar and chipotles to blender; purée until smooth. Transfer half of puree to medium bowl; cool. Add shrimp to bowl; toss to coat. Cover; chill 2 hours.
• Pour remaining purée into heavy medium saucepan. Add orange juice and brown sugar. Bring to boil. Reduce heat; simmer until glaze is slightly thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Cool.
• Prepare barbecue (medium-high heat). Remove shrimp from marinade; pat dry with paper towels. Brush shrimp with some orange juice glaze. Grill shrimp until opaque in center, brushing occasionally with more glaze, about 2 minutes per side. Transfer to platter.