Best Chucks Favorite Shrimp Recipes

Chuck's Shrimp Brochettes image

Provided by Ree Drummond : Food Network

Time 25m

Yield 12 brochettes (2 to 3 servings)

Number Of Ingredients 9

12 jumbo shrimp, peeled and deveined, tails on
2 tablespoons queso fresco
1 large jalapeno, half of the seeds removed (to control heat), minced
6 slices thin-cut bacon, cut in half crosswise
8 tablespoons salted butter
1 heaping tablespoon adobo sauce
1 pinch garlic powder
1 lime, juiced
Olive oil, for brushing the grill

Steps:

Make a deep slit along the back of each shrimp and spread to butterfly. Stuff each shrimp with 1/2 teaspoon queso fresco and some jalapeno. Close the shrimp around the cheese and jalapeno. Wrap the stuffed shrimp with a half-piece of bacon and secure with a toothpick or small skewer.
Melt the butter in a small saucepan over medium heat. Stir in the adobo sauce, garlic powder and lime juice. Pour half of the butter mixture into a bowl for serving and divide the remaining half between 2 bowls for brushing and basting.
Heat a grill or grill pan over medium heat; brush with olive oil. Brush one side of the shrimp with the butter mixture and put the shrimp on the grill buttered-side down. Using the same brush and same butter, brush the second side. Grill for a few minutes, checking to make sure the bacon is not sticking to the grill.
Flip the shrimp and cook, flipping as needed and frequently basting with the second small bowl of butter and a clean brush, until the bacon is completely cooked and the shrimp are opaque, about 8 minutes total. Serve the shrimp on a platter with the remaining chipotle butter.

Chipotle-Glazed Shrimp image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

1 1/2 pounds 16/20 shrimp, peeled and deveined (30 shrimp in total)
3 tablespoons adobo sauce from canned chipotles
3 tablespoons honey
1 tablespoon olive oil
2 scallions, sliced thin
2 limes, zested and then cut into wedges

Steps:

Preheat a grill or grill pan over medium-high heat.
Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
Transfer to a platter and garnish with the remaining scallions and the lime wedges.