Recipe for shrimp in chipotle sauce?

Question

Anyone have a good recipe for this or any kind of sauce.

Answer 1

2 tomatoes
1 pound Mexican shrimp (16 count), peeled and deveined
1/4 cup freshly squeezed lime juice
Sea or kosher salt
1 teaspoon Mexican oregano or marjoram
1/4 cup corn oil
1/4 white onion, thickly sliced
4 chipotle chiles en adobo
2 small garlic cloves
1/4 cup dry white wine (optional)

METHOD

Prepare a hot fire in a charcoal grill, preheat a gas grill to high, or preheat the broiler. Place the tomatoes on the grill rack or in a broiler pan and cook, turning often, for 4 to 5 minutes, until the skins are slightly blackened and blistered. When cool enough to handle, peel the tomatoes.

Place the shrimp and lime juice in a bowl. Sprinkle with salt, cover, and refrigerate for 10 to 15 minutes.

Heat a small sauté pan over medium heat. Add the oregano and cook, stirring constantly, for 5 to 7 minutes, until toasted. Heat the oil in a heavy sauté pan over medium-high heat. Add the onion and cook for 3 minutes, until softened but not browned.

Drain the shrimp and reserve the marinade. Add the shrimp to the onion and cook for 3 to 5 minutes, until the shrimp are about half-cooked. With a slotted spoon, transfer the shrimp and onion to a bowl. Reserve the oil in the pan.

Combine the tomatoes, chiles, and garlic in the bowl of a food processor. Process until the mixture resembles coarse meal. Heat the sauté pan with the reserved oil over medium-high heat. Add the tomato mixture and cook for about 8 minutes, stirring often and turning the pan to prevent the sauce from sticking or burning. Add the oregano, reserved marinade, and wine. Bring to a boil and add the shrimp and onion. Cook for about 2 minutes, just long enough to flavor the shrimp, and remove fromt he heat when the shrimp are just slightly underdone, to allow for residual cooking time.

Weather slotted spoon, remove the shrimp from the sauce and place in a bowl. Cover the shrimp loosely and place inch refrigerator to chill. Pour the sauce into a separate bowl, cover loosely, and immediately refrigerate for at least 1 hour. Serve the shrimp well chilled with the sauce alongside.

OR

2 tablespoons olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup water
1/4 cup apple cider vinegar
2 tablespoons chopped canned chipotle chilies
1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
1/4 cup orange juice
2 tablespoons golden brown sugar



Heat oil in heavy medium skillet over medium heat. Add onion; sauté until golden brown, about 10 minutes. Add garlic, cumin and oregano; stir 1 minute. Transfer mixture to blender. Add 1 cup water, vinegar and chipotles to blender; purée until smooth. Transfer half of puree to medium bowl; cool. Add shrimp to bowl; toss to coat. Cover; chill 2 hours.
Pour remaining purée into heavy medium saucepan. Add orange juice and brown sugar. Bring to boil. Reduce heat; simmer until glaze is slightly thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Cool.

Prepare barbecue (medium-high heat). Remove shrimp from marinade; pat dry with paper towels. Brush shrimp with some orange juice glaze. Grill shrimp until opaque in center, brushing occasionally with more glaze, about 2 minutes per side. Transfer to platter.

Serves 6.

Answer 2

Chipotle sauce is too heavy for shrimp.

Try this one:

1 package of fresh sliced mushrooms
A dash of salt
1 stick of butter
1 cup of white wine
1 pound of peeled shrimp

Melt the butter in a large fry pan
Add the mushrooms and salt
Stir until the mushrooms are covered in butter
Add the wine
Cover and cook on a low flame for 10 minutes, or until the wine has become thick
Add the shrimp and cook until done (3-5 minutes).

Answer 3

Chipotle Shrimp

Ingredients:
18 corn tortillas - thick and fresh
2 qt water
1 lemon - juice only
1 tablespoon peppercorns - crushed
1 tablespoon sea salt
54 large shrimp - unshelled
1 cup butter - softened
5 tablespoons chipotle pepper - canned & pureed
4 green onion -- chopped
1 cup Melinda's Chipotle Habanero Hot Sauce
1 large avocado - sliced

Directions:
Heat tortillas and keep soft. (Nuke or steam) Bring water to boil, add lemon juice, peppercorns, salt, and cook 2 min. Add shrimp, cook till pink and done, drain cool and peel. Prepare chipotle butter--Puree together butter, 6 shrimp and 1 1/2 T chipotles, and set aside at room temp. Just before serving, toss remaining shrimp with rest of chipotle puree, and heat in skillet.

Put three tortillas on plate, add 8 shrimp, top with butter. Sprinkle with green onions, and serve with the Chipotle Sauce. Garnish each plate with avocado slices.

Answer 4

MANGO CHIPOTLE SAUCE 2 mangos 2 chipotle peppers (substitute: habanero peppers) pinch of garlic pinch of cayenne powder 1 cup hot salsa 1/2 cup honey dash of salt and pepper 1 teaspoon butter Hand squeeze mango juice into a bowl. In a food processor, mince peppers finely using pulse (be careful not to overprocess; alternatively, mince finely by hand using a knife). Combine all ingredients in a saucepan. Heat on medium-low heat for about 10-15 minutes to bring out combined flavor. Eat and enjoy, these go great on chicken wings and porkchops. >>>>>>>>>>>>>>>>>>>>>>>>>>> EASY EASY BAKED PEPPER CHICKEN 6 uncooked chicken breasts 2 cups onions and peppers (thinly sliced) 2 tsp pepper 2 tsp basil seasoning 1/4 cup olive oil, separated in 1/8 cups Preheat the oven to 350 degrees. Line a deep baking pan (9x13) with foil (this will reduce clean-up time) and seal the heat. Drizzle the foil layer with olive oil to avoid sticking Sprinkle foil with some of the pepper and basil Lay the chicken breasts on the oil-seasoning mixture, spread out, and drizzle lightly with olive oil. Use a brush or spoon to distribute the oil evenly on top of the chicken Sprinkle the chicken with remaining seasoning, to taste Sprinkle the chicken with the onions and peppers. Important: Cover the pan with another layer of foil, and seal the sides. Bake for 30-45 minutes, or until the center of the chicken is no longer pink. It'll be the juiciest, most tender baked chicken you've ever had - no need for a knife. Best over rice and sauteed vegetables. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> GRILLED BACON WRAPPED SHRIMP 1/2 tsp. cayenne pepper 1/2 tsp. cumin 1/2 tsp. onion powder 1/2 tsp. lemon pepper 1 tsp. granulated garlic 1 tbsp. Lea & Perrins 2 tbsp. fresh lemon juice 4 tbsp. butter, melted 9 slices bacon 18 jumbo shrimp, shelled and deveined Cut the slices of bacon in half. Partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp. Combine butter with spices, add shrimp, toss well to coat, let marinate at room temperature 30 to 60 minutes. Remove shrimp from the marinade, reserving the marinade. Wrap a slice of bacon around each shrimp and secure with a toothpick to hold both ends of the bacon. Place shrimp on hot grill for 4 minutes; turn and brush shrimp with reserved marinade and grill for 4 minutes longer or until shrimp are opaque throughout.

Answer 5

try allrecipes.com

It saved my butt more than once and it's got great recipe ideas!