COPYCAT CHIPOTLE FRESH TOMATO SALSA
Maybe you've made salsa at home; but have you made this one... Add this Chipotle Fresh Tomato Salsa to anything that needs a bit of a kick.
Provided by EmKenBken
Categories Mexican
Time 13m
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt.
- Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired.
- Serve with tortilla chips.
CHIPOTLE SHRIMP TACOS
Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
Provided by rvelasquez
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 26.2 g, Cholesterol 315.7 mg, Fat 11.1 g, Fiber 4.2 g, Protein 41.9 g, SaturatedFat 3.3 g, Sodium 830.3 mg, Sugar 1.1 g
SHRIMP IN CHIPOTLE SAUCE
A sauce just spicy enough to make your mouth tingle enveloping tender shrimp- this is fairly quick to prepare if you use pre- peeled shrimp. This recipe includes Cola which adds flavor as well as a touch of sweetness. The sauce is good spooned over white rice. I would not suggest using diet cola for this recipe. Adapted From William Sonoma Mexican.
Provided by cookiedog
Categories Mexican
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 151.6, Fat 10.5, SaturatedFat 1.4, Sodium 437.9, Carbohydrate 14.8, Fiber 2.5, Sugar 8.4, Protein 2.1
SHRIMP WITH CHIPOTLE SAUCE
This is one of my favourite appetizers, adapted from The Surreal Gourmet. You can adjust the 'heat' by changing the amount of chipotle pepper and adobo sauce. I usually serve this as an appetizer over a mesclun mix of leaf lettuces, herbs, and tender greens.
Provided by Elly in Canada
Categories Canadian
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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