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!
Ingredients:
- 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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