Best Chipotle Dry Rubbed Shrimp On The Bar B Recipes
CHIPOTLE DRY-RUB SHRIMP WITH CILANTRO DIPPING SAUCE
My mom clipped this recipe from a June 2000 edition of the Houston Chronicle. It's originally from a cookbook called "Off the Eaten Path: Inspired Recipes for Adventurous Cooks". This is a great, zesty grilled shrimp dish!
Provided by loof751
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Shell and devein the shrimp. Pat dry.
- In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
- Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
- Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
- Serve hot or at room temperature with the dipping sauce.
SPICY CHIPOTLE GRILLED SHRIMP
Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!
Provided by Sue Carey-Bradley
Categories Seafood Shellfish Shrimp
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 3.6 g, Cholesterol 230.4 mg, Fat 3.9 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 0.7 g, Sodium 607.2 mg, Sugar 0.2 g
SHRIMP WITH CHIPOTLE SAUCE
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
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.
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