Chipotle Shrimp With Mango Sauce Recipes

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:

• For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepan to heat through over medium heat.
• For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine. Add the shrimp in batches to the flour and toss gently to coat evenly.
• Preheat a couple inches canola oil to 350 degrees F in a deep skillet and add the shrimp. Cook until golden brown, turning as needed, 3 to 4 minutes. Work in batches to avoid crowding. Remove from the oil and drain on a paper towel-lined plate.
• Divide and add the rice noodles to the bottom of 2 martini glasses. Top the noodles with 3 lime wheels each and set aside until service.
• Add the shrimp to the reduced sauce and toss gently to coat evenly. Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses. Garnish with Mango Jicama Salsa, chile threads, lotus chips and a lime wedge, if desired. Serve immediately.
• Toss the jicama, mango, onions and jalapeno gently in a bowl with the remaining ingredients and refrigerate for 20 to 30 minutes.

Steps:

• Chop pepper finely; place in large glass bowl. Add adobo sauce and all remaining ingredients except shrimp and crushed CORN NUTS; mix well. Stir in shrimp.
• Refrigerate several hours to marinate.
• Drain shrimp mixture; discard marinade. Spoon into 8 small serving bowls; top with crushed CORN NUTS.

Steps:

• Make the shrimp: In a large mixing bowl, combine the shrimp with ½ cup of the olive oil and garlic and toss. Let marinate in the refrigerator for at least 2 hours or, preferably, overnight. While the shrimp is marinating, make the mango sauce: In a blender, purée the mango, honey, lime juice and salt until smooth. Transfer to a bowl and set aside. Makes 2 cups. Remove the shrimp from the refrigerator and discard the garlic. In a separate bowl, mix together the chipotle chile, salt and pepper. Combine the spice mixture with the shrimp and toss to coat. In a very large cast-iron skillet or sauté pan, heat the remaining tablespoon of olive oil until it's hot but not smoking. Add the shrimp and cook in a single layer until opaque throughout, 1 to 2 minutes per side. Remove from the heat and transfer to a platter with the mango sauce and garnish with chives before serving.

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.

Steps:

• 1. Make the shrimp: In a large mixing bowl, combine the shrimp with ½ cup of the olive oil and garlic and toss. Let marinate in the refrigerator for at least 2 hours or, preferably, overnight. 2. While the shrimp is marinating, make the mango sauce: In a blender, purée the mango, honey, lime juice and salt until smooth. Transfer to a bowl and set aside. Makes 2 cups. 3. Remove the shrimp from the refrigerator and discard the garlic. In a separate bowl, mix together the chipotle chile, salt and pepper. Combine the spice mixture with the shrimp and toss to coat. 4. In a very large cast-iron skillet or sauté pan, heat the remaining tablespoon of olive oil until it's hot but not smoking. Add the shrimp and cook in a single layer until opaque throughout, 1 to 2 minutes per side. Remove from the heat and transfer to a platter with the mango sauce and garnish with chives before serving. Read more: http://www.tastingtable.com/cook/recipes/sauteed-shrimp-recipe-sweet-mango-dipping-sauce#ixzz3lFjJK2Ar