What I love about these is that they are SO flavorful! I loved them. The marinade was quick and yet still had time to really penetrate the shrimp. The result was a fresh, light, flavorful skewer. We made a simple meal of shrimp skewers and pineapple but try it with a tropical rice pilaf or salad.
**Notes on the recipe: If you’re nervous of heat, rinse your pepper under water to remove the adobo sauce. To store leftover chipotle peppers, scoop them out individually on a plate or pan covered with waxed paper and freeze 30-45 minutes or till no longer wet. Remove from plate and store in a zip-top plastic bag or airtight container. They’re all ready the next time you need one or two!
Enjoy!
INGREDIENTS:
- 1 lb shrimp, peeled, de-veined, and tails removed
- zest and juice of 2 limes
- 1 chipotle pepper (canned in adobo sauce), minced
- 3 Tbsp cilantro, minced
- 1 clove garlic, minced
- 1Tbsp brown sugar
- ½tsp cumin
- ¼tsp salt
- Other: wooden/metal skewers
Instructions:
In a medium bowl, whisk together lime zest and juice, chipotle pepper, cilantro, garlic, brown sugar, cumin, and salt. Add shrimp and stir to coat. Cover with plastic wrap and refrigerate 30-60 minutes, stirring every 10 minutes or so to coat.
Thread shrimp onto skewers, discard marinade, and grill 2-3 minutes per side or till pink and opaque. Serve immediately - they cool fast.
Source: Adapted from One Lovely Life
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