Ricks Chipotle Shrimp Recipes

20-MINUTE CHIPOTLE SHRIMP

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.

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.

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.

CHIPOTLE SHRIMP

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.

CHIPOTLE SHRIMP

Steps:

• On an ungreased griddle or heavy skillet set over medium heat, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes.
• Cool and peel.
• While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes on each side.
• Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 minutes; flip and roast the other side.
• Cool and peel, collecting all the juices with the tomatoes.
• Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and 1/4 cup water.
• Process to a medium-smooth puree.
• In a very large skillet, heat the oil over medium-high heat.
• When hot enough to make a drip of the puree sizzle noisily, add it all at once.
• Stir for several minutes as the mixture sears and darkens then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes.
• A tablespoon at a time, stir in the chopped chipotle, tasting until the thick salsa suits your own liking.
• Taste, season with salt and remove from the heat.
• Peel and devein the shrimp, leaving the final joint and the tail intact.
• Return the skillet with the sauce to medium-high heat.
• Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just cooked through.
• Season with salt if needed.
• Serve the shrimp with the rice.
• Garnish with cilantro.