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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (168g) Recipe makes 8 servings The following items or measurements are not included below: 1 can chipotle chiles in adobo adobo seasoning 1/4 cup tequila |
||
| Calories 242 | ||
| Calories from Fat 98 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.9g | 16% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 152mg | 50% | |
| Sodium 632mg | 26% | |
| Potassium 375mg | 10% | |
| Total Carbohydrate 13.6g | 4% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 9.7g | ||
| Protein 22.3g | 44% | |
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Chipotle-Barbecued Shrimp with Goat Cheese Cream
SERVES 8
Ingredients
- 1 can chipotle chile in adobo, coarsely chopped,plus
- 1/4 cup adobo seasoning, from the can
- 6 tablespoons fresh lime juice
- 1/3 cup fresh orange juice
- 1/4 cup tequila
- 1/4 cup ketchup
- 2 tablespoons packed brown sugar
- 2 tablespoons molasses
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 1/2 lbs large shrimp, shelled and deveined
Goat cheese cream
- 5 ounces goat cheese
- 2/3 cup sour cream
- 1/4 cup buttermilk
- 1 pinch salt
Directions
1
In a blender, combine the chilies, adobo, lime, juice, orange juice, tequila, ketchup, sugar, molasses, salt and pepper.2
In a shallow nonreactive dish, combine the chipotle mixture and the shrimp.3
Cover and let stand at room temperature, stirring once or twice, for 30 minutes.4
Combine the rest of the ingredients to make the goat cheese cream.5
Light the grill to medium hot.6
Position the rack to about 6 inches above the heat source.7
Lift the shrimp from the marinade and reserve the liquid.8
Put them on 4 large metal skewers and lay them on the rack after oiling it.9
Baste with some of the marinade, cover and grill, turning 3 times and basting at each turn with some of the marinade, for a total of 6 minutes.10
The shrimp should be pink, curled and moist.11
Slide the shrimp off their skewers and onto a platter or individual appetizer plates.12
Drizzle with the goat cheese cream and serve immediately.
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- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Shrimp
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: ms_bold
On Jun 17, 2005
I reduced the amount of chiles slightly and produced some wonderful shrimp. I loved the smokey heat of the sauce and found the goat cheese cream to be the perfect complement. The cream was quite thick, and we used it for dipping rather than drizzling, though. I also didn't bother with the skewers and instead tossed all of the shrimp into a grilling basket. I served this as a main course for a simple dinner rounded out with a tossed salad and grilled pineapple for dessert. Very easy and excellent flavor are winning combinations for me.
From: *Shelly*
On Mar 4, 2005
Fabulous shrimp dish. I didn't find it too spicy at all and I love the contrast of the warm smokiness of the shrimp versus the cool creaminess of the goat cheese cream. Simply marvelous.
From: Gay Gilmore
On Nov 11, 2003
No tequila, used a little rum and vermouth (so sue me) instead — bet there was little difference. These are delicious but WAY too hot for me. The sauce (not thin enough to drizzle at all, needs less cheese and more buttermilk or something) helps, but I was still breathing fire. Highly recommend seeding the chipotle's! I will do that and make again for sure.
From: troyh
On Nov 3, 2003
Don't underestimate the heat from the chipotles. Ouch! I love spicy food, but the goat cheese cream was a requirement to cool my tongue off. But overall, it had a nice lingering spiciness. I also found that the cream was too thick. Sue L may be right, that more buttermilk is needed, but I'm far from a chef, so I really don't know.
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