Chipotle Remoulade Recipes

Steps:

• In a blender, puree chipotle and lime juice until smooth.
• Whisk chipotle mixture into mayonnaise 1/3 at a time.
• You may not use all of the chipotle depending on spiciness.
• Stir in cilantro, salt and pepper.

Steps:

• Whisk first 4 ingredients in bowl. Season with coarse salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover; chill.

Steps:

• Place chipotles with adobo sauce and lime juice in a blender and puree until smooth; set aside.
• Place mayonnaise in a medium bowl. Whisk in 1/3 of chipotle mixture at a time, tasting between each addition for spiciness (you may not want to use all of chipotle puree). Add cilantro and season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
• Heat vegetable oil in a large pot over high heat until instant read thermometer reaches 350 degrees.
• While oil is heating up, place all-purpose flour, lime juice mixed with 2 cups water and panko breadcrumbs in 3 separate shallow dishes.
• Cut avocado in quarters lengthwise. Remove wedges from pit and peel off skin. Cut each quarter in half so you have 8 wedges total. Season with salt and pepper.
• Dredge avocado wedges in flour, then dip into lime water, then dredge through breadcrumbs. Make sure each slice is completely coated.
• Once oil has reached 350 degrees, fry breaded slices for about 3 minutes, or until lightly browned. Remove avocados from oil using a slotted spoon and place on a paper towel-lined plate to drain.
• Serve with lime wedges and chipotle remoulade.

Steps:

• To make chipotle purée... Add a whole can of chipotle in adobo sauce in the jar of a blender and process until smooth. The next step is to measure 1 tablespoons and place it on a baking sheet. Transfer to the freezer until hard then put the frozen tablespoons in a re-sealable plastic bag and keep in the freezer. When needed, take a frozen tablespoon of chipotle in adobo sauce (or more as needed), place in a bowl and let sit until it becomes soft enough to mix. Proceed with your recipe.
• To make chipotle mayo... Add a tablespoon at a time of mayo (not Miracle Whip) to the puréed chipotle in adobo sauce until it suits your taste. Voilà! You've got yourself chipotle mayo anytime you want -- Enjoy!

Steps:

• Combine in food processor first 11 ingredients (green onions thru salt); blend until smooth. Stir in with a spatula the mayonnaise.
• Refrigerate.

Steps:

• Combine 6 quarts water and next 8 ingredients in large pot. Bring brine to rolling boil, stirring until salt dissolves. Turn off heat. Cover; let stand 5 minutes.
• Return brine to boil. Add shrimp; boil 3 minutes. Pour off most of brine, leaving enough to cover shrimp. Mix in ice; let cool 10 minutes. Arrange shrimp in large bowl. Serve shrimp with Chipotle Remoulade .
• What to drink:
• Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).