Best Baked Shrimp In Chipotle Sauce Recipes

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CAMARONES AL CHIPOTLE (SHRIMP IN CHIPOTLE SAUCE)



Camarones Al Chipotle (Shrimp in Chipotle Sauce) image

I saw this posted today on the Cooking Channel blog and I REALLLLLY want to try it so I'm posting it here for safe keeping. I love chipotle anything anything and I love shrimp so I figured this one will be a winner!

Provided by PSU Lioness

Categories     Mexican

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs medium shrimp, shelled and deveined
1 large white onion, chopped
3 garlic cloves, finely chopped
2 tablespoons unsalted butter
2 cups white mushrooms, sliced
2 roma tomatoes, chopped (about 2 cups)
1 teaspoon kosher salt
1 cup Mexican crema or 1 cup creme fraiche
1 -2 tablespoon chipotle chile in adobo
salt and pepper
shrimp broth (optional)

Steps:

  • Using a food processor or blender, combine cream and chiles, adding chipotles a little at a time to taste, and pulse until smooth. Set aside.
  • Melt butter in a large heavy skillet over medium heat.
  • Sauté the green onion, garlic, and salt until soft, about 5 minutes.
  • Add the sliced mushrooms and cook covered, about 3 minutes.
  • Add the tomatoes and bring to a simmer. Reduce heat and cook, an additional 5 minutes.
  • Add shrimp and simmer, covered until they begin to turn pink, about 2-3 minutes.
  • Add broth if additional liquid is needed. Add the chipotle cream and heat until cooked through, an additional 3-5 minutes.
  • Season with salt and pepper to taste.
  • Serve with warm corn tortillas, over rice, or with avocado.
  • Notes: To make broth, combine reserved shells with 2 cups of water and 1/2 teaspoon of salt and bring to a simmer. Continue to simmer over medium heat for 30 minutes. Strain and use broth as needed to add liquid to the dish or thin the cream sauce to desired consistency.

Nutrition Facts : Calories 162.7, Fat 5.5, SaturatedFat 2.6, Cholesterol 201.2, Sodium 1152.6, Carbohydrate 5.8, Fiber 0.9, Sugar 2.1, Protein 21.9

BAKED SHRIMP IN CHIPOTLE SAUCE



Baked Shrimp in Chipotle Sauce image

"In this spin on New Orleans's classic appetizer of barbecue shrimp, chipotle chiles stand in for cayenne and black pepper, truly transforming the dish with a beguiling play of spice, a hint of smoke, and a gorgeous brick-red color. Here, we serve the shrimp as a main course - but in the spirit of the original, we've kept this a meal to eat with your hands. Peeling the shrimp, slurping their shells, and scooping up the hot, buttery sauce with crusty bread makes for nothing less than a feast. Best of all, it's ready in a flash." Accompaniment: baguette Gourmet - January 2006

Provided by Nana Lee

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup unsalted butter
1/4 cup dry red wine
1 1/2 tablespoons Worcestershire sauce
1 -2 canned chipotle chile in adobo, minced
2 -3 teaspoons adobo sauce
1 large garlic clove, minced
1 1/2 teaspoons salt
1 1/2 lbs medium shrimp, in shell (31 to 35 per pound)

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • 2-3-qt ceramic or glass shallow baking dish.
  • Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles with adobo sauce (to taste), garlic, and salt.
  • Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 to 12 minutes.
  • Sauce can be briefly simmered (with shrimp removed) to reduce it as needed.
  • Cooks' note: Shrimp with heads on can be used; you'll need 1 3/4 pounds.

Nutrition Facts : Calories 300.6, Fat 14.5, SaturatedFat 7.8, Cholesterol 289.7, Sodium 1189.2, Carbohydrate 3.5, Sugar 0.8, Protein 34.8

BAKED SHRIMP IN CHIPOTLE SAUCE



Baked Shrimp in Chipotle Sauce image

Categories     Pepper     Shellfish     Bake     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1/2 stick (1/4 cup) unsalted butter
1/4 cup dry red wine
1 1/2 tablespoons Worcestershire sauce
1 to 2 canned chipotle chiles in adobo, minced, plus 2 to 3 teaspoons adobo sauce
1 large garlic clove, minced
1 1/2 teaspoons salt
1 1/2 lb medium shrimp (not shelled)
Accompaniment: baguette

Steps:

  • Preheat oven to 400°F.
  • Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles, adobo sauce, garlic, and salt. Toss shrimp with sauce in a large shallow baking dish and bake in middle of oven until shrimp are just cooked through, 10 to 12 minutes.

SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE



Sheet-Pan Chipotle-Lime Shrimp Bake image

I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It's all about what's available for a decent price. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes
1 tablespoon extra virgin olive oil
3/4 teaspoon sea salt, divided
3 medium limes
1/4 cup unsalted butter, melted
1 teaspoon ground chipotle pepper
1/2 pound fresh asparagus, trimmed
1/2 pound Broccolini or broccoli, cut into small florets
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 tablespoons minced fresh cilantro

Steps:

  • Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.

Nutrition Facts : Calories 394 calories, Fat 17g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 535mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.

BAKED PANKO CRUSTED CHIPOTLE SHRIMP WITH A MANGO CREAM SAUCE



Baked Panko Crusted Chipotle Shrimp With a Mango Cream Sauce image

What a great appetizer, or even a main course. But I love these as an appetizer because ... if they aren't hot that is perfectly ok. Just a light crusty outside, but a spicy chipolte marinade. Then a creamy sweet mango sauce to dip them in. I just set them on a big plate with the sauce in the middle.

Provided by SarasotaCook

Categories     < 4 Hours

Time 1h15m

Yield 8 Shrimp appetizers, 8 serving(s)

Number Of Ingredients 24

2 lbs fresh extra large shrimp (peeled, tails on)
2 chipoltes in adobo sauce, chopped and mashed
2 limes, juice of
1/2 cup orange juice
2 teaspoons minced garlic
2 teaspoons fresh cilantro, chopped fine
1 tablespoon olive oil
1 cup panko breadcrumbs (pulsed in the food processor to make them a bit finer)
2 eggs (beaten)
1 tablespoon fresh cilantro
4 tablespoons butter (melted)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 large mangoes, chopped (you can also buy quality frozen mango too if you can not find fresh, which work ok for this)
1/3 cup sour cream
1 tablespoon lime juice
1/2 teaspoon of the adobo sauce (more or less according to taste)
1 tablespoon honey
1/2 teaspoon lime zest
1/2 teaspoon ground ginger
1/2 teaspoon brown sugar
salt
1 lime, sliced (optional)
fresh cilantro (optional)

Steps:

  • Marinade -- Mix the lime juice, chipoltes, orange juice, garlic, olive oil and cilantro in a large baggie. Add the shrimp and marinade no more than 1 hour, 30 minutes minimum.
  • Mango Sauce -- To a food processor or a blender, add the mango, sour cream, honey, lime juice, adobo sauce, zest, ginger and brown sugar, with a pinch of salt. Blend until creamy. Just transfer to a bowl and refrigerate. NOTE: Taste, if they are very sweet mangos, you may want to eliminate the brown sugar. It just depends on the mango.
  • Coating -- Panko, now when I coat shrimp since they are small, I like the crumbs to be a bit finer. So I pulse them a few times to "crunch them up" a bit to make them easier to coat the shimp, but it is not necessary.
  • So, in two bowls; 1) for the panko crumbs, add some salt, pepper and fresh cilantro and mix well, 2) for the egg wash, simple beat the eggs. Then line a baking sheet with parchment or you can spray with non-stick spray. Next, dip the shrimp in the egg, and then dredge in the panko crumbs. Add to the baking sheet. MY trick -- I drizzle the melted butter over the shrimp. Adds a nice golden brown to the panko crumbs. Just a little over each shrimp.
  • Bake -- Heat the oven to 425 degrees and bake the shrimp until golden brown. They only take 5-10 minutes (really depends on the size of the shrimp and your oven. Just watch them. They don't take long. Just when they start to get golden brown. You can always sample one to try to make sure -- Cooks PRIVILEGE!
  • Serve -- On a big platter, put the mango sauce in the center, garnish with fresh cilantro and a lime slice if you want and then surround with the baked golden shrimp. A great appetizer and goes over great at any party.

Nutrition Facts : Calories 339.4, Fat 13.6, SaturatedFat 6.1, Cholesterol 245.2, Sodium 441.7, Carbohydrate 27.2, Fiber 1.9, Sugar 14.1, Protein 27.4

SHRIMP IN CHIPOTLE SAUCE



Shrimp in Chipotle Sauce image

A sauce just spicy enough to make your mouth tingle enveloping tender shrimp- this is fairly quick to prepare if you use pre- peeled shrimp. This recipe includes Cola which adds flavor as well as a touch of sweetness. The sauce is good spooned over white rice. I would not suggest using diet cola for this recipe. Adapted From William Sonoma Mexican.

Provided by cookiedog

Categories     Mexican

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

8 garlic cloves, minced
1/4 cup fresh lime juice
sea salt & freshly ground black pepper
shrimp
3 tablespoons extra virgin olive oil
1/2 cup finely chopped white onion
4 ripe tomatoes, about 1 1/2 lbs. chopped or 2 (14 1/2 ounce) cans each chopped tomatoes, drained
2 canned chipotle chiles, en adobo with 1 tablespoon sauce
1/2 cup Coca-Cola or 1/2 cup Pepsi
1/4 teaspoon dried oregano, preferably Mexican

Steps:

  • In a bowl, stir together the garlic, lme juice, and sea salt and pepper to taste. Add the shrimp and toss until thoroughly coated. Let marinate while preparing the sauce, at least 5 minutes.
  • In a heavy frying pan or cazuela over medium-high heat, heat the olive oil. Add the onion and saute until golden, about 3 minutes. Add the tomatoes and cook, stirring constantly, just until the color deepens, less than 1 minute. Using a slotted spoon, transfer the tomato mixture to a blender, allowing any excess oil to drip back into the pan. Reserve th oil in the pan. Add the chiles an dsauce, cola, and oregano to the blender. Process until you get a textured sauce.
  • Remove the shrimp from the marinade and pat dry with paper towels. Return the pan with the reserved oil to medium-high heat and heat until the oil begins to shimmer. Add half of the shrimp and cook until opaque, about 2 minutes. Using the slotted spoon, transfer to a plate. Repeat with the remaining shrimp and add them to the plate.
  • Return the still-hot pan to medium-high heat and add the sauce. Fry, stirring frequently, until the sauce thickens and the flavors deepen, about 5 minutes. Stir in the shrimp and cook for 2 minutes longer just to heat through. Divide the shrimp evenly among warmed individual plates. Spoon some of the remaining chipotle sauce over each serving and serve at once.

Nutrition Facts : Calories 151.6, Fat 10.5, SaturatedFat 1.4, Sodium 437.9, Carbohydrate 14.8, Fiber 2.5, Sugar 8.4, Protein 2.1

SHRIMP WITH CHIPOTLE SAUCE



Shrimp With Chipotle Sauce image

This is one of my favourite appetizers, adapted from The Surreal Gourmet. You can adjust the 'heat' by changing the amount of chipotle pepper and adobo sauce. I usually serve this as an appetizer over a mesclun mix of leaf lettuces, herbs, and tender greens.

Provided by Elly in Canada

Categories     Canadian

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb shrimp, 12/15 count shrimp, tails on
1 -2 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon lemon pepper or 1 teaspoon dried lemon peel
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons olive oil
1 whole chipotle chile in adobo, chopped finely
2 teaspoons adobo sauce
1 cup lightly packed cilantro, leaves only, stems discarded before measuring
3 tablespoons freshly squeezed lime juice
1/2 cup sour cream

Steps:

  • Chipotle Dry rub:.
  • Shell, clean, and devein shrimp. Leave the tails on.
  • Pat dry with a paper towel.
  • In a medium-size bowl, mix oregano, thyme, lemon pepper, salt, and black pepper.
  • Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
  • Heat oil and chipotle pepper and sauce in a well-seasoned iron skillet or non-stick pan over high heat.
  • Place about ten shrimp in pan so that each one has enough room to lie on its side.
  • Cook for approximately 1-1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
  • Serve hot, or at room temperature, with cilantro dipping sauce.
  • To prepare Cilantro Dipping Sauce:.
  • Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce.
  • Refrigerate until ready for use.

BAKED SHRIMP IN CHIPOTLE SAUCE



Baked Shrimp in Chipotle Sauce image

Categories     Pepper     Bake     Quick & Easy     Shrimp     Red Wine     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1/2 stick (1/4 cup) unsalted butter
1/4 cup dry red wine
1 1/2 tablespoons Worcestershire sauce
1 to 2 canned chipotle chiles in adobo, minced, plus 2 to 3 teaspoons adobo sauce
1 large garlic clove, minced
1 1/2 teaspoons salt
1 1/2 lb medium shrimp in shell (31 to 35 per pound)
Accompaniment: baguette
Special Equipment
a 2- to 3-qt ceramic or glass shallow baking dish

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles with adobo sauce (to taste), garlic, and salt. Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 to 12 minutes. Sauce can be briefly simmered (with shrimp removed) to reduce it as needed.

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