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Wednesday, February 11, 2009

Chipotle-Lime Glazed Shrimp

I recently added this recipe to my lighter recipes file (in my mind) and I knew it was only a matter of time before I tried it. With all the citrus at the farmers market, it was easy to get some limes and I had everything else on hand (the best kind of recipes are made with things I have on hand). Last night when I got home, I was absolutely starving and this came together in no time. I had it prepped, cooked, and photographed in a half hour. Of course it was a super quick photo "shoot" since I was so hungry. As usual, I upped the amount of spice and used two whole chipotles as well as 2 teaspoons of the adobo sauce. If you don't have as high tolerance for spice as I seem to have, feel free to reduce the amount. My shrimp were pretty wet so my sauce came out kind of thin. I ended up transferring the shrimp to my dish and then reducing the sauce a bit and then pouring it over the shrimp. This is really similar to a recipe I made pre-food blogging that I found on Kevin's site. It's perfect for when you want something really delicious and don't have a lot of time.

Chipotle-Lime Glazed Shrimp
(Adapted from Ezra Pound Cake)

2 teaspoons vegetable oil
1/2 pound large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Small pinch of sugar
2 chipotles in adobo, minced (feel free to reduce this amount if you want it way less spicy)
2 teaspoons adobo sauce
1 tablespoon lime juice
2 teaspoons brown sugar
1 tablespoon cilantro, chopped

To make the glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl.

Heat the oil in a large skillet over high heat until smoking, Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add the shrimp to the pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Add chipotle mixture, and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

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21 comments:

Jessica604 said...

:) I just made some shrimp last night! It's nice to change things up a bit. Something about shrimp in a sauce just makes me want to lick my fingers.

ryc: I've given up meat before too, usually in the summer time. Unfortunately, my (lame) excuse is that it gets too cold up here for me to keep it up year round. BUT! If I really had to give up meat OR vegetables, I'd live on vegetables. At least I know that I'm getting variety, frugality, and nutrients!

Diana said...

I love how your "quick and easy" weeknight dinners are so fancy! Sure beats the heck out of the TJ's meatless meatballs I have on the line up for my dinner tonight!

Donna-FFW said...

This looks delicious. I love lime with shrimp. The glaze is probably soo tasty with the chipotle. Perfect weeknight meal,yet very fancy!

Olga said...

That looks like a perfect dinner on a night when you don't have that much time.

I definitely would have cut down on the amount of spice :)

duodishes said...

So sweet and spicy!

Teresa Cordero Cordell said...

Aren't chipotles in adobo sauce great? I'm using some on some pork tenderloin tonight. Great shrimp recipe sweetie.

Dawn said...

How easy is this? And it's fancy too. I love recipes like that. Did you eat it all? lol

PaniniKathy said...

Wow, this will probably be done before the rice! Looks delicious, I'm always looking for something quick for midweek.

Esi said...

Jessica, agreed!

Diana, meatless meatballs can be a feast too!

Donna, it's fabulously simple.

Olga, yeah I have a very high heat tolerance, so you definitely will want to dial it down.

Teresa, I love chipotles in adobo! I can never use the whole can at once so I just freeze the rest.

Dawn, I was so hungry I almost ate it all, but I saved some for my lunch today :)

Kathy, yes, you should definitely start the rice early, the shrimp take no time!

Sharon said...

You can't go wrong with shrimp & adobo! What a yummy combo.

Heather said...

i did pomegranate chipotle last weekend and was totally gonna post on it soon! the recipe is pretty darn similar. i'll bet this one was really good :)

Reeni♥ said...

I like a lot of spice, this looks very tasty! I love how quick it is but not lacking in the delicious department.

Erica said...

Wow this looks so good! I love shrimp and am always looking for yummy ways to cook it! Thank you for another great one. Beautiful pic

Ben said...

Wow what a great dish! I love chipotles and I bet they tasted great with shrimp. You have given me an idea for lunch today :)

Ingrid said...

I saw this over there too and made it right away.(My twins boys are fiends for shrimp!!) It was very good but the adobo suce I thought was kinda weird but tasty in the dish. I like that you added the brown sugar but they toned things down a bit as I doubled everything to make more sauce. We're a saucy family! LOL!

Happy V-day!
~ingrid

Summer said...

I love this recipe! I've made it twice since finding it on Rebecca's blog. It's so tasty and easy.

Dee said...

I'm going to see if I can scare up some chipotle in adobo sauce here. It doesn't at all look like a quick meal - great for company, when I'm feeling lazy :)

Cathy - wheresmydamnanswer said...

What a great and simple dish this is!! I always keep chipotle on hand so I am set and ready to go!!

Kevin said...

That shrimp looks tasty! I really like quick shrimp dishes like this and the chipotle and citrus works well.

Erica said...

I made this tonight and oh my gosh is it good! The sauce is amazing! I am making like a triple batch next time!!

Sandi said...

this looks amazing as well!!