Best Chipotle Shrimp Black Bean Quinoa Salad Grilled Chayote Recipes

SHRIMP DELIGHT RECIPE

Shrimp Delight Recipe image

Provided by á-174942

Number Of Ingredients 11

Ingredients

1 medium bell pepper diced
1 medium onion diced
1 stick oleo
2 cups raw rice
2 cans creamy chicken mushroom soup
1 can Rotel tomatoes
2 pounds shrimp peeled
1/2 can water
Salt to taste
Freshly-ground black pepper to taste
Parsley to taste

Steps:

Saute onion, bell pepper, and shrimp in oleo. Season with salt and pepper (or for more New Orleans taste, season instead with Toni Cacharies seasoning, Zatarains creole seasoning, or McCormick's creole seasoning). Put in 9- by 13-inch pan, cover with foil, and bake at 350 degrees for 30 minutes. Then stir and cook for another 30 minutes or until rice is cooked. This recipe yields ?? servings.

GRILLED CHIPOTLE SHRIMP

Grilled Chipotle Shrimp image

I created this recipe for a Cinco de Mayo party, and it was a hit! It's so easy, yet has a serious wow factor. The creamy dipping sauce mellows out the shrimp's heat perfectly. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield about 5 dozen (1-1/4 cups sauce).

Number Of Ingredients 15

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 zest
1/4 teaspoon salt
1/4 teaspoon minced fresh mint

Steps:

In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely., Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours., Meanwhile, combine the sauce ingredients; chill until serving. , Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. , Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.

Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 47mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

RUM SOUSED BBQ SHRIMP RECIPE

Rum Soused BBQ Shrimp Recipe image

Provided by á-170456

Number Of Ingredients 19

Ingredients

LIME AND MANGO RATATOUILLE:
2 pounds medium shrimp
3 ripe mangos peeled, and finely diced
1 green pepper finely diced
1 small sweet red onion finely diced
1 cup pineapple juice
1/4 cup lime juice
3 tablespoons balsamic vinegar
1 tablespoon chopped fresh basil
Freshly-ground black pepper to taste
Salt to taste
MARINADE:
1 1/2 cups pineapple juice
1/2 cup light or dark rum
6 tablespoons fresh lime juice - (abt 4 limes)
2 tablespoons chopped fresh parsley
2 garlic cloves minced
1/2 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper

Steps:

For the Lime And Mango Ratatouille: Mix mangos, green pepper and onion with liquid ingredients. Add basil, pepper and salt. Stir, and set aside. For shrimp: Combine marinade ingredients in large bowl, add shrimp and refrigerate for to 2 to 3 hours only. (More time than that will allow the citric acid to "cook" the shrimp.) Drain shrimp, and put on grill in smoker (preheated to 200 degrees) for 15 to 20 minutes until they are just cooked through. Test one to see if it's done. Remove from grill, and chill for several hours. Serve with the ratatouille for dipping. This recipe yields 4 to 6 servings.