Chipotle-Barbecued Shrimp with Goat Cheese Cream

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.