SPICY CHIPOTLE SHRIMP WITH JALAPENO GREEN RICE
Provided by Silvana Nardone
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the rice: Combine the rice and enough cold water to cover by 1 inch; let soak 30 minutes.
- Meanwhile, in a medium saucepan, stir together the chicken broth, cilantro, onion, mustard, oil, jalapeno(s), garlic, 3/4 teaspoon salt and 3/4 cup water; bring to a boil over medium-high heat. Using an immersion blender, blend until finely chopped.
- Drain the rice. Return the broth mixture to a boil and stir in the rice. Cover tightly and simmer over medium-low heat until the rice is tender, about 15 minutes. Remove the pan from the heat and let the rice stand, covered, 5 minutes. Add the lime zest and fluff with a fork.
- For the shrimp: Meanwhile, combine the tomatoes, chipotles, oil, garlic and 1/2 cup water in a blender and puree until smooth; season with about 1 teaspoon salt. Transfer the tomato mixture to a large skillet and cook until heated, about 5 minutes. Add the shrimp and simmer, stirring occasionally, until cooked through, about 4 minutes. Serve with the rice and sprinkle with cilantro.
SPICY CHIPOTLE, LIME AND GINGER SHRIMP
Make this shrimp on its own as an app, or add whole grain pasta for a filling, guilt-free dinner that packs a serious flavor punch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, stir brown sugar and water. Cook over medium heat 2 minutes, stirring occasionally, until sugar is dissolved. Remove from heat. Stir in remaining marinade ingredients. Reserve 2 tablespoons marinade in medium bowl.
- Pat shrimp dry; place in another medium bowl. Add remaining marinade and stir to coat. Let stand at room temperature to marinate 20 minutes, stirring occasionally.
- Heat gas or charcoal grill. Spray grill basket (grill "wok") with cooking spray. Spoon shrimp into basket. Place basket on grill over medium-high heat. Cover grill; cook 4 to 5 minutes, stirring once, or until shrimp are pink. Transfer shrimp to medium bowl with reserved marinade. Sprinkle with 1/4 teaspoon salt and the cilantro; toss to thoroughly combine.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 60 mg, Fiber 0 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 9 g, TransFat 0 g
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
SPICY CHIPOTLE GRILLED SHRIMP
Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!
Provided by Sue Carey-Bradley
Categories Seafood Shellfish Shrimp
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 3.6 g, Cholesterol 230.4 mg, Fat 3.9 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 0.7 g, Sodium 607.2 mg, Sugar 0.2 g
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.
SPICY CHIPOTLE SHRIMP STEW
This is a stew that my husband learned from his mom who lives in Veracruz Mexico. It is delicious with crusty bread for fresh tortillas.
Provided by cervantesbrandi
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash shrimp and set aside.
- Heat oil in a large stock pot on medium high heat. Add in onions and garlic. Saute stirring occasionaly for 3 minutes. Add in jalapenos and saute for 5 minutes. Add in tomatoes. Cook stirring occasionally for 5 minutes or until the tomatoes start to get mushy.
- Next, add in the tomato puree. Cook slightly covered for 10 minutes.
- Pour in the water, chayote and corn. Stir the soup and cover slightly. Continue cooking for an additional 10 minutes.
- Lastly, add in shrimp and cilantro. Cook completely covered for 10 minutes on medium low.
- Serve the soup with some nice crusty french bread, fresh tortillas or saltine crackers.
Nutrition Facts : Calories 299, Fat 9.9, SaturatedFat 1.4, Cholesterol 172.8, Sodium 1362, Carbohydrate 28.2, Fiber 4.7, Sugar 8.2, Protein 27.4
SAUTEED SHRIMP WITH CHIPOTLE CHILES
Provided by Zarela Martinez
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Place shrimp in large bowl. Add marinade and toss to coat. Cover and refrigerate 15 minutes. Drain shrimp; discard marinade. Return shrimp to bowl.
- Puree 2 tablespoons olive oil, 1 garlic clove, chipotle chilies, and dried oregano in processor until smooth. Transfer chipotle mixture to bowl with shrimp; toss to coat.
- Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add remaining garlic clove and sauté 1 minute. Add shrimp with chipotle mixture; sauté until shrimp are cooked through, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
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SKILLET CHIPOTLE SHRIMP (EASY SPICY SHRIMP RECIPE)
From thecookierookie.com
4.7/5 (36)Total Time 25 minsCategory Main CourseCalories 315 per serving
- Preheat oven to 200 degrees F. Stack the tortillas, wrap them in foil then place in the oven to warm while preparing the shrimp.
- In a food processor, place the tomatoes, chilies (plus sauce clinging from them) and ¾ teaspoon kosher salt. Pulse 1 minute or until almost smooth. (NOTE** Only half of the sauce will be used in this recipe. The remaining sauce should be frozen for later use.)
- In a 12-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat just until it begins to smoke. Add half the shrimp and cook 45 seconds, turning often. Transfer the cooked shrimp to a bowl and repeat with the remaining shrimp. Place the remaining cooked shrimp in the bowl and mix with 2 tablespoons of the lime juice.
- Turn the heat to medium-high and add the remaining 2 tablespoons oil to the skillet. Add the onion and sauté for 3-4 minutes; add garlic and oregano and cook just until it begins to brown, about 1 minute. Stir in the wine and the leftover shrimp juice from the bowl. Cook until liquid is nearly evaporated. Turn heat to low and add half of the prepared chipotle sauce. Simmer, stirring, until the mixture thickens enough to coat the back of a spoon, approximately 10-12 minutes.
SPICY CHIPOTLE SHRIMP - MY TASTY TRIALS MAINS SPICY …
From mytastytrials.com
5/5 (1)Category Appetizer, Main CourseCuisine MexicanEstimated Reading Time 3 mins
- Put the shrimp in a bowl. Season with salt and pepper and squeeze 1/2 a lime over. Mix and set aside to marinate for 20-30 minutes.
- Roast tomatoes on a sheet pan under the broiler for about 5 minutes or until blackened and charred a little.
- Put the roasted tomatoes and chipolte peppers in a blender with a pinch of salt. Blend until smooth.
- In a pan over medium heat, add some olive oil and butter. Add in your onion and cook for a minute or two. Add in your shrimp (with juices) and garlic. Let cook until shrimp is almost done (pink), remove the shrimp and onion mixture and set aside.
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