SPANISH GRILLED SHRIMP

Spanish Grilled Shrimp image

Provided by Patrick and Gina Neely : Food Network

Time 1h15m

Yield 30 mini phyllo shells

Number Of Ingredients 23

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1 clove garlic, minced
1 small shallot, diced
1/4 cup chopped green pepper
2 tablespoons olive oil
1 teaspoon adobo sauce
1 teaspoon tomato paste
1/2 cup long-grain rice
1/4 cup white wine
3/4 cup chicken broth
Pinch saffron
1/4 cup defrosted peas, cooked
2 cloves garlic, smashed
3 chipotle peppers
1 lime, juiced
1 cup olive oil
Cilantro leaves, to taste
1 pound shrimp, peeled and deveined
30 premade phyllo shells
Chives, sliced for garnish
1 cup mayonnaise
3 tablespoons honey
1/2 lemon, juiced
1 tablespoon Adobo sauce

Steps:

For the rice:
In a large saucepan, sweat garlic, shallot and pepper in oil until softened. Add adobo sauce, tomato paste, rice, wine and broth, give a quick stir. Add saffron. Bring to a boil, cover and reduce heat to low. Cook 15 to 20 minutes, until rice is cooked. Fold in peas.
For the Shrimp Marinade:
Blend in garlic, chipotle peppers, the lime juice, olive oil and cilantro in a food processor or blender. Pour over shrimp. Cover bowl with plastic wrap and marinate for 20 minutes.
Preheat grill over a medium-high.
Take shrimp out of marinade and cook on grill for about 1 to 1 1/2 minutes or until done. Fill phyllo shells with rice mixture, top with grilled shrimp. Garnish with chives.
For the Dipping Sauce:
Combine all ingredients in a large bowl. Mix thoroughly and enjoy