January 5, 2012

Grilled Chipotle Shrimp with Cilantro Cream Sauce

This is a dish of mine that won a Taste of Home recipe contest.  It just occurred to me last night that I should go through the recipes of mine that they’ve published and share them with you.  It’s pretty rockstar to come home from work and find a new cookbook or magazine on the doorstep that they’ve sent because they’ve published one of my recipes.  I love free sh... stuff.

If I were organized AT ALL I would already have all of these in some portfolio somewhere but that’s just not how I roll.  I don’t even have baby books for the onions.  I pretty-much suck at that sort of thing.

Oh, and the best part of this process is reading the online reviews.  You should see the size of my head right now.  I’m seriously not fitting through the door anytime soon. 
best marinade for shrimp i've ever tried. make it every weekend
I have already made this twice within the last week. We started with shrimp but just made it for chicken. Awesome! Next, we will mix it in with some ground turkey to make burgers. The sour cream sauce would be a perfect topper...... well, that and some avocado. :-)
Fantastic!! Tasted gourment! Will definitely make again!
Superb. Served it for dinner with 3 other couples and all of them raved. Definitely an easy way to impress!
Best shrimp ever!!
I loved this. The shrimp was just spicy enough and the sauce has a light, delicate flavor that went perfectly. I will definitely serve at my next BBQ.
These are really delicious. Everything can be prepped earlier in the day and then broiled or grilled right before serving. They flew off the table when I served them at a family gathering.
photo from Taste of Home

Grilled Chipotle Shrimp
1/4 cup brown sugar
2 chipotle peppers, chopped
1/4 cup adobo sauce (from can of chipotle peppers)
6 garlic cloves, minced
2 tablespoons water
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
2 pounds large shrimp, peeled and deveined

Cilantro Cream Sauce
1 cup sour cream
1/3 cup minced fresh cilantro
2 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt

In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from heat; cool completely.

Transfer mixture to a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for 2 hours.

Meanwhile, combine the cream sauce ingredients; chill until serving.

Drain and discard marinade. Thread shrimp onto skewers then grill or broil 2-3 minutes on each side (or until no longer pink).

Serve with Cilantro Cream as a dipping sauce.

This recipe was featured at the Weekend Potluck!

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1 comment:

  1. Everything looks so good and yummy. Thanks for making my days so much more exciting food wise! :)

    ReplyDelete

Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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