grilled chipotle shrimp
Today is Cinco de Mayo and this was our dinner. The recipe is from Taste of Home and I want to give full credit to the creator, Mandy Rivers, of Lexington SC. This is fabulous and I wouldn't change a thing. The marinade gives the shrimp heat and the wonderful cilantro cream sauce cools them down.
prep time
cook time
method
Grill
yield
Ingredients
- 1/4 cup brown sugar, packed
- 2 - chipotle peppers in adobo sauce, chopped plus 1/4 cup of adobo sauce
- 6 cloves garlic, minced
- 2 tablespoons water
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 pounds large shrimp, peeled and deveined
- CILANTRO CREAM SAUCE
- 1 cup sour cream
- 1/3 cup fresh cilantro, minced
- 2 cloves garlic, minced
- 1 1/2 teaspoons lime zest
- 1/4 teaspoon salt
- 1/4 teaspoon fresh mint, minced (i omitted this)
How To Make grilled chipotle shrimp
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Step 1In a small saucepan, combine the first seven ingredients. Bring to a boil and then reduce heat and cook, stirring, for 2 minutes. Allow this to cool completely.
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Step 2When cool, place the shrimp in a large resealable plastic bag and add the marinade. Refrigerate for 2-3 hours.
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Step 3While the shrimp are marinating, combine the ingredients for the sauce. Chill until serving.
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Step 4Thread the shrimp on metal or wooden skewers that have been soaked in water. Grill for 2-3 minutes per side or until shrimp are fully cooked. Serve with Cilantro Cream Sauce on the side. We wrapped some of the shrimp, topped with the sauce, in a warm flour tortilla. Delicious!
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