Shrimp With Chipotle Sauce Recipe #179881
This is one of my favourite appetizers, adapted from The Surreal Gourmet. You can adjust the 'heat' by changing the amount of chipotle pepper and adobo sauce. I usually serve this as an appetizer over a mesclun mix of leaf lettuces, herbs, and tender greens.
18 min | 15 min prep
SERVES 4
Dry rub for shrimp
- 3/4 lb shrimp, 12/15 count shrimp, tails on
- 1-2 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon lemon pepper or dried lemon peel
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 3 tablespoons olive oil
- 1 whole chipotle chile in adobo, chopped finely
- 2 teaspoons adobo sauce
Cilantro Dipping Sauce
- 1 cup lightly packed cilantro, leaves only, stems discarded before measuring
- 3 tablespoons freshly squeezed lime juice
- 1/2 cup sour cream
- Chipotle Dry rub:.
- Shell, clean, and devein shrimp. Leave the tails on.
- Pat dry with a paper towel.
- In a medium-size bowl, mix oregano, thyme, lemon pepper, salt, and black pepper.
- Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
- Heat oil and chipotle pepper and sauce in a well-seasoned iron skillet or non-stick pan over high heat.
- Place about ten shrimp in pan so that each one has enough room to lie on its side.
- Cook for approximately 1-1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
- Serve hot, or at room temperature, with cilantro dipping sauce.
- To prepare Cilantro Dipping Sauce:.
- Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce.
- Refrigerate until ready for use.
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5 stars