Shrimp In Adobo Sauce Recipes

Steps:

• Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Let cool.
• Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds. Cover chiles with 1/2 cup hot water; let soak, stirring occasionally, for 10 minutes.
• Transfer chiles with seeds and soaking liquid to a blender. Add garlic, vinegar, 2 teaspoons salt, oregano, cumin, and sugar and purée until a smooth, thick paste forms. Transfer adobo paste to a large bowl; add shrimp and toss until evenly coated.
• Preheat broiler. Place shrimp on a rimmed baking sheet in an even layer. Broil, watching closely and stirring halfway through, until shrimp are just cooked through and are browned in spots, 4-5 minutes. Season with salt.

Steps:

• Cook shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain. Chill until cold, about 10 minutes.
• Gently stir together remaining ingredients with 1/2 teaspoon salt, then stir in shrimp.

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:

• 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:

• cover the chiles with hot water and let them sit for 15 minutes or until softened.
• combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, cilantro, and cumin in a blender and puree to a smooth paste.
• saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil.
• reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.
• add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until shrimp are done.

Steps:

• Wash shrimp and cut off whiskers. Drain.
• Place in pan or wok, add all ingredients except sugar and cooking oil.
• Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size.
• Drain shrimp (along with garlic). Set sauce aside, and add the sugar.
• Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT.
• When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp.
• [Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's].
• [Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.].
• Put on serving platter and garnish with chopped scallions (optional).
• Serve with steamed Jasmine rice.

Steps:

• In a medium saucepan, combine the whole tomatoes, guajillo chiles, chiles de árbol and garlic cloves, and cover with water by an inch or two. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the tomatoes are very soft and their skins start to break, 8 to 10 minutes. (The chiles should rehydrate and plump up.) Using a slotted spoon, transfer the solids to a blender, and add the scallions, oregano, allspice, cumin, thyme, vinegar, butter, Mexican chocolate and salt. (Discard the cooking water.) Purée until completely smooth, then scrape the adobo into a large bowl and let cool completely.
• Place the shrimp in the bowl with the cooled adobo and toss to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.
• When ready to eat, take the shrimp out of the refrigerator. Prepare an outdoor charcoal or gas grill for direct grilling over high heat. Thread the shrimp onto skewers and place on a sheet pan. If using head-on shrimp or shell-on shrimp, insert the skewer where the head meets the body, thread the skewer through the body while straightening it out, then push it out through the tail end. If using peeled shrimp, thread the skewer through the tops and bottoms of the shrimp without passing it through the length of the bodies. Once all are skewered, generously douse the shrimp with more adobo (reserve some for serving) and sprinkle a bit of salt on top.
• Scrape the remaining adobo into a small saucepan or skillet and set over medium heat. Bring to a simmer and continue simmering, stirring constantly, for 3 to 4 minutes. Scrape into a serving bowl and set aside.
• Set the skewers on the hot grill grate. For head-on shrimp, cook, flipping once, until the shells have crisped, browned and achieved some charring, and the bodies have cooked through, 3 to 4 minutes per side. For headless shell-on shrimp, grill for about 3 minutes per side, and for peeled shrimp, about 2 minutes per side. (If using a gas grill, close the lid between flips.)
• Transfer the skewers to a platter and serve with the reserved adobo sauce and lime wedges. Let everyone eat by dipping the shrimp in the adobo sauce and squeezing fresh lime juice on top. The shrimp can be eaten in their entirety - heads, shells, tails and everything in between - or peeled.

Steps:

• Shrimp Marinade and Grilling: In a glass bowl, stir together Tequila, lime juice, garlic and pepper.
• Marinate shrimp for 30 minutes, stirring once or twice.
• Over marinating will result in a very strong flavor!
• Remove shrimp from marinade, and wrap shrimp in bacon pieces.
• Thread shrimp on skewers and lightly sprinkle with seasoning salt.
• Grill shrimp over medium hot charcoal fire, basting with Adobo BBQ sauce.
• Turn shrimp every 2 minutes and continue to baste.
• The shrimp should cook for about 10 minutes.
• Bacon will be cooked, but not crisped.
• Serve immediately and drizzle with additional sauce.
• BBQ Adobo Sauce: Add dried chilies (except chipotle pepper) to 1 1/2 cups of boiling water.
• Let sit for 15 minutes.
• Remove chilies and reserve 1/2 cup of chile water.
• Add chile, reserved water, onion, garlic, oregano, cinnamon, and cumin to a blender and puree.
• Heat vegetable oil in a frying pan.
• Sautee puree in pan and add vinegar and sugar, bring to a boil.
• Reduce heat and simmer until thick.
• This should yield 2 cups of Adobo sauce.
• I freeze the extra sauce.
• Mix 1/2 cup of Adobo sauce with 1/2 cup of prepared BBQ sauce.
• Differing the proportions of the mixture will give you varying degrees of spice.
• Use this mixture to baste shrimp and drizzle remaining on shrimp.

Steps:

• For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
• For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
• Serve over rice and garnish with cilantro and sliced Roma tomatoes.

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.