Wednesday, August 03, 2011

Grilled Chipotle Shrimp

Shrimp again?  I just had to share this recipe after I tasted it.  I know you all will love it as much as we did.  That is, unless you overcook the shrimp, and then they will be chewy.  Not that I have any experience with that.

Besides, easy peel shrimp is on sale for $4.99/lb. at Harris Teeter this week.  That's pretty much my target price, and I love that they are already deveigned!

This recipe originally came from a recent issue of Taste of Home Magazine.


  • 1/4 cup packed brown sugar
  • 2 chipotle peppers in adobo sauce, chopped plus 1/4 cup adobo sauce
  • 6 garlic cloves, minced
  • 2 tablespoons water
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 pounds uncooked large shrimp, peeled and deveined

  • Cilantro Cream Sauce:
  • 1 cup sour cream
  • 1/3 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons grated lime peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh mint
Place the brown sugar, chipotle peppers, adobo sauce, garlic, water, lime juice, olive oil, and salt in a small saucepan.  Heat the mixture until it's boiling.  Reduce the heat and cook for about 2 minutes, stirring continuously.  Remove it from the heat, and let it cool.

Place the prepared shrimp into a plastic zipper bag along with the marinade mixture.  Refrigerate up to 2 hours.

Combine the cilantro cream sauce ingredients and refrigerate to chill.

Drain the marinade and grill (on skewers) for 6-8 minutes or until shrimp turn pink (turning once).

For other great recipes check out the Tasty Tuesday post at Balancing Beauty and Bedlam.

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