Baked Shrimp In Chipotle Sauce Recipes

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles with adobo sauce (to taste), garlic, and salt. Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 to 12 minutes. Sauce can be briefly simmered (with shrimp removed) to reduce it as needed.

Steps:

• Preheat oven to 400°F.
• Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles, adobo sauce, garlic, and salt. Toss shrimp with sauce in a large shallow baking dish and bake in middle of oven until shrimp are just cooked through, 10 to 12 minutes.

Steps:

• In a bowl, stir together the garlic, lme juice, and sea salt and pepper to taste. Add the shrimp and toss until thoroughly coated. Let marinate while preparing the sauce, at least 5 minutes.
• In a heavy frying pan or cazuela over medium-high heat, heat the olive oil. Add the onion and saute until golden, about 3 minutes. Add the tomatoes and cook, stirring constantly, just until the color deepens, less than 1 minute. Using a slotted spoon, transfer the tomato mixture to a blender, allowing any excess oil to drip back into the pan. Reserve th oil in the pan. Add the chiles an dsauce, cola, and oregano to the blender. Process until you get a textured sauce.
• Remove the shrimp from the marinade and pat dry with paper towels. Return the pan with the reserved oil to medium-high heat and heat until the oil begins to shimmer. Add half of the shrimp and cook until opaque, about 2 minutes. Using the slotted spoon, transfer to a plate. Repeat with the remaining shrimp and add them to the plate.
• Return the still-hot pan to medium-high heat and add the sauce. Fry, stirring frequently, until the sauce thickens and the flavors deepen, about 5 minutes. Stir in the shrimp and cook for 2 minutes longer just to heat through. Divide the shrimp evenly among warmed individual plates. Spoon some of the remaining chipotle sauce over each serving and serve at once.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• 2-3-qt ceramic or glass shallow baking dish.
• Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles with adobo sauce (to taste), garlic, and salt.
• Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 to 12 minutes.
• Sauce can be briefly simmered (with shrimp removed) to reduce it as needed.
• Cooks' note: Shrimp with heads on can be used; you'll need 1 3/4 pounds.

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.

Steps:

• Preheat oil to 365 degrees.
• In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
• In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.

Steps:

• Roasting the flavorings: On an ungreased griddle or heavy skillet set over medium, 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.
• The sauce: 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 Chipotle Seasoning Salsa (or chopped chipotle), tasting until the thick salsa suits your own penchant for spiciness. Taste, season with salt and remove from the heat.
• The shrimp: 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.

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.

Steps:

• Chipotle Dry rub:.
• Shell, clean, and devein shrimp. Leave the tails on.
• Pat dry with a paper towel.
• In a medium-size bowl, mix oregano, thyme, lemon pepper, salt, and black pepper.
• Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
• Heat oil and chipotle pepper and sauce in a well-seasoned iron skillet or non-stick pan over high heat.
• Place about ten shrimp in pan so that each one has enough room to lie on its side.
• Cook for approximately 1-1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
• Serve hot, or at room temperature, with cilantro dipping sauce.
• To prepare Cilantro Dipping Sauce:.
• Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce.
• Refrigerate until ready for use.

Steps:

• Pat shrimp dry with paper towels and season lightly with salt.
• Preheat large skillet over medium-high heat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper and adobo sauce; cook two minutes, stirring to ensure shrimp are evenly coated with sauce. Reduce heat to medium, add garlic and cook one minute more or until shrimp are cooked through, stirring constantly. Remove from skillet and set aside.
• In same skillet, place water, contents of rice package and corn in a small saucepan. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Remove from heat and stir in green onions and cilantro.
• Place rice mixture on a serving platter. Top with shrimp; serve with lime wedges.

Steps:

• Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.

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.

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.

Steps:

• Marinade -- Mix the lime juice, chipoltes, orange juice, garlic, olive oil and cilantro in a large baggie. Add the shrimp and marinade no more than 1 hour, 30 minutes minimum.
• Mango Sauce -- To a food processor or a blender, add the mango, sour cream, honey, lime juice, adobo sauce, zest, ginger and brown sugar, with a pinch of salt. Blend until creamy. Just transfer to a bowl and refrigerate. NOTE: Taste, if they are very sweet mangos, you may want to eliminate the brown sugar. It just depends on the mango.
• Coating -- Panko, now when I coat shrimp since they are small, I like the crumbs to be a bit finer. So I pulse them a few times to "crunch them up" a bit to make them easier to coat the shimp, but it is not necessary.
• So, in two bowls; 1) for the panko crumbs, add some salt, pepper and fresh cilantro and mix well, 2) for the egg wash, simple beat the eggs. Then line a baking sheet with parchment or you can spray with non-stick spray. Next, dip the shrimp in the egg, and then dredge in the panko crumbs. Add to the baking sheet. MY trick -- I drizzle the melted butter over the shrimp. Adds a nice golden brown to the panko crumbs. Just a little over each shrimp.
• Bake -- Heat the oven to 425 degrees and bake the shrimp until golden brown. They only take 5-10 minutes (really depends on the size of the shrimp and your oven. Just watch them. They don't take long. Just when they start to get golden brown. You can always sample one to try to make sure -- Cooks PRIVILEGE!
• Serve -- On a big platter, put the mango sauce in the center, garnish with fresh cilantro and a lime slice if you want and then surround with the baked golden shrimp. A great appetizer and goes over great at any party.

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.