Grilled Chipotle Shrimp and Dip

I don't use the Cilantro - just make the dip without it. Originally published as Grilled Chipotle Shrimp in Taste of Home April/May 2011, p81

Photo by Bernie O.

PREP TIME

25

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup packed brown sugar

  • 2

    chipotle peppers in adobo sauce, chopped plus 1/4 cup adobo sauce

  • 6

    garlic cloves, minced

  • 2

    tablespoons water

  • 2

    tablespoons lime juice

  • 1

    tablespoon olive oil

  • 1/4

    teaspoon salt

  • 2

    pounds uncooked 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

  • 1/4

    teaspoon minced fresh mint

Directions

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 the heat; cool completely. Transfer mixture to a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours. Meanwhile, combine the sauce ingredients; chill until serving. Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce. Yield: about 5 dozen (1-1/4 cups sauce). Nutrition Facts: 1 shrimp with 1 teaspoon sauce equals 27 calories, 1 g fat (1 g saturated fat), 21 mg cholesterol, 47 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein. Originally published as Grilled Chipotle Shrimp in Taste of Home April/May 2011, p81

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