Best Grilled Shrimp With Kahlua Chipotle Chile Sauce Recipes

GRILLED SHRIMP WITH CHILI COCKTAIL SAUCE

Steps:

• Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
• Heat a grill pan or grill to medium-high.
• Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

SPICY CHIPOTLE GRILLED SHRIMP

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.

CHIPOTLE-GLAZED SHRIMP

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.

CHIPOTLE GRILLED SHRIMP

Steps:

• Place shrimp in large bowl. Place chiles in a blender or food processor fitted with the metal blade and puree. With the motor running, drizzle in oil until creamy emulsion is formed. Pour over shrimp in bowl and mix thoroughly to coat shrimp. Cover bowl and refrigerate for 12 hours. Soak 12 bamboo skewers in water 30 minutes. Preheat grill to moderately high.
• Lay 6 to 7 shrimp on board in front of you, nestled together and flat, with tails all facing one direction and heads the other. Holding shrimp flat with the palm of one hand, insert one bamboo skewer one third of the way from one end. Insert another skewer parallel to the first, one third of the way from the other end, so as to create a flat panel of shrimp that can be turned easily. Repeat with remaining shrimp and skewers to form 6 skewers in all. Season each side of shrimp with pepper (the marinade is already salted). Brush grill well and wipe with oiled paper towel. Place shrimp skewers and grill 12 minutes per side until done. The center shrimp should be just opaque. Remove from grill and serve.

GRILLED SHRIMP WITH KAHLUA-CHIPOTLE CHILE GLAZE

Steps:

• Soak skewers in water for 30 minutes.
• Preheat the oven on a high broil setting.
• When hot, place tomatoes onions (cut side down) and garlic on an oiled cookie sheet.
• Broil until charred, about 5-6 minutes for garlic and 10 minutes for onions and tomatoes.
• Core tomatoes and cut into chunks.
• Peel onions and garlic; coarsely chop all and add to blender with the next 5 (chipotles through brown sugar) ingredients.
• Blend until smooth.
• Pour corn oil into a 10" frying pan over medium-high heat; when hot, add tomato mixture and stir until it simmers.
• Lower heat to medium and cook about 8 minutes.
• Add lime juice and stir until the glaze is thick.
• Add salt to taste.
• Reserve 1/4 cup to 1/2 cup glaze.
• Thread shrimp on skewers, then set on a barbecue grill over high heat.
• Sear 1-2 minutes on each side, basting with glaze before you flip the shrimp.
• Continue to flip and coat each side until shrimp is barely opaque, about 4-6 minutes.
• Serve with reserved glaze, chopped cilantro and lime wedges.

GRILLED CHIPOTLE SHRIMP

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.

GRILLED CHIPOTLE SHRIMP COCKTAIL

Steps:

• If using wooden skewers, soak in cold water while shrimp marinates.
• To marinate the shrimp: Put the cilanto, garlic and chipotle with sauce in to a glass or plastic bowl.
• Stir in the olive oil and lime juice.
• Season with salt and pepper.
• Add the shrimp and toss to coat with marinade.
• Place in the refrigerator for 30 minutes.
• For the sauce: Whisk together in a glass bowl the ketchup, orange juice, lime juice, worcestershire sauce and chipotles with sauce.
• Add salt and pepper to taste.
• Set aside.
• To cook shrimp: Remove shrimp from marinade.
• Discard marinade.
• The original recipe called for threading one shrimp on each skewer.
• This makes a nice presentation but takes a little longer to prepare!
• I Thread several shrimp, about 4 or 5 depending on the size of the shrimp, on each skewer.
• Place on an oiled grill that has been preheated to medium high.
• Cook for about 2 minutes per side.
• They will turn pink when done.
• DO NOT OVERCOOK!
• I have also done these on my George Foreman Grill without using the skewers.
• (actually, this is how I do it most of the time!) Just throw the shrimp on and cook a couple of minutes.
• Place bowl of sauce in the center of a round platter and arrange shrimp around the sauce.
• Sprinkle with additional chopped cilantro if desired.
• Enjoy!