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Chipotle Prawns recipe

Chipotle Prawns recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Prawns

A quick and easy recipe for prawns, that's packed with flavour thanks to chipotle chillies. Look for tinned chipotles in adobo sauce online or in speciality shops.

94 people made this

IngredientsServes: 4

  • 180g long grain white rice
  • 475ml water
  • 50g butter
  • 2 cloves garlic, minced
  • 4 tablespoons dry red wine
  • 1 1/2 tablespoons Worcestershire sauce
  • 2 tablespoons minced chipotle chillies in adobo sauce
  • 1 teaspoon salt
  • 675g medium prawns - peeled and deveined

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Place the rice and water in a medium saucepan, and bring to the boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.
  2. Melt the butter in a frying pan over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle chillies in adobo sauce and salt. Mix in the prawns, and cook 5 minutes, or until opaque. Serve over the cooked rice.

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Reviews & ratingsAverage global rating:(97)

Reviews in English (72)

by AMY FEHRINGER

Excellent both hot and cold. Quite similar to a cajun recipe but much lower in fat and easier to prepare. Excellent as a topper for a quick salad. I used a nonstick pan and a little cooking spray and was able to reduce the butter to 1 TB (just for flavor). 2 TB chipotle in adobo sauce (this is the correct spelling, not adobe!) gives a high mild/low medium heat level so increase/decrease the amount used to suit your taste. FYI - you will only use 2-3 chipotles in this recipe. Empty the can into a plastic container and store in your fridge. They keep for quite a long time. The adobo sauce adds a nice smoky and spicy flavor to recipes.-03 Jun 2003

by MARIZUTA

I have made this several times now and we thoroughly enjoyed it! I could only find whole chipotle peppers and found that if I take the seeds out before mincing, it's not quite as hot - which is how we like it. I too made it with chicken breast strips using non-stick spray for the chicken breasts and 1 Tbl. margerine for reduced fat. I sauted the chicken first and removed it to a warm platter. Then made the sauce, putting the chicken in the re-heat. When making the shrimp, I used pre-cooked, frozen thawed shrimp and put it in the sauce while it was simmering. Use the large, pre-cooked frozen shrimp (our store has been running 2 for 1 specials on bags of this). Delicious!! (also, I served the rice on the side)-22 Oct 2004

by VORCHA

Tossed this over pasta instead of rice. Added stir-fryed vegetables with it and doubled the sauce ingredients to cover the vegetables.-17 Dec 2004


These Shrimp Burrito Bowls are piled with juicy shrimp, tomatoes, avocados, black beans, corn and rice, then drizzled with tantalizing Cilantro Lime Dressing. You can serve the Chipotle Shrimp as suggested Burrito Bowls or transform them into a salad, wrap or burritos! These burrito bowls make fabulous prep ahead lunches or dinners!

I am sooo excited to introduce you to these Chipotle Lime Shrimp Burrito Bowls as the latest addition to my quick, easy dinners but more excited to introduce you to the author of the recipe, Mary Younkin, creator of the blog BarefeetInTheKitchen.com. Mary is a dear friend of mine who is not only warm, kind and generous, but she has the best recipes!

These Shrimp Burrito Bowls come from Mary’s latest book, The Weekday Lunches & Breakfast Cookbook. It’s packed with fresh, pantry friendly, quick and easy recipes that will make breakfast and lunches more nutritious, fun and easy in that all too-familiar morning/afternoon time-crunch. Her beautiful book is divided into:

  • Quick and Easy Lunches (ex: Asian Chicken Chopped Salad)
  • Make Ahead Lunches (ex: Slow Cooker Green Chile Pulled Pork)
  • Quick and Easy Breakfasts (ex: Caprese Omelet)
  • Make-Ahead Breakfasts (ex: Cajun Potato Breakfast Casserole)
  • Sweet and Savory Snacks (ex: Chocolate Chip Toffee Banana Bread)

So if you are look to simplify your life and eat deliciously, then you need this cookbook in your life!


To make this wonderful dish, you&rsquoll start out by adding the Chipotles in Adobo and fresh garlic to a food processor and processing it until it is nice and smooth.

Next, heat a medium sized pan and melt your butter over medium heat, then add in the chipotle-garlic sauce along with the bourbon and honey. Give it all a quick stir and let it simmer about 15 minutes to let the flavors start to meld.

You can smell the tang and the zing in the sauce as it simmers, so apologies if it drives you a bit wild.

Finally, stir in your shrimp and let them simmer in the sauce for 10-15 minutes, checking on them around 9 minutes or so to see how done they are.

They should be cooked through and have a bit of snap to them. The shrimp will absorb all that wonderful, tangy, slightly spicy sauce and believe me when I say you&rsquoll find yourself wanting this dish again in the very near future once you give it a taste.

SO GOOD! I&rsquom already craving more&hellip

I hope you enjoy them! This one definitely goes into Mike&rsquos Favorite Recipes.

Let me know how cooking has changed your life!

Discover, or rediscover, them on social media as well:


    1. Place shrimp in large bowl. Add marinade and toss to coat. Cover and refrigerate 15 minutes. Drain shrimp discard marinade. Return shrimp to bowl.
    2. Puree 2 tablespoons olive oil, 1 garlic clove, chipotle chilies, and dried oregano in processor until smooth. Transfer chipotle mixture to bowl with shrimp toss to coat.
    3. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add remaining garlic clove and sauté 1 minute. Add shrimp with chipotle mixture sauté until shrimp are cooked through, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl.
      • Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

    This recipe is perfect. Left out the marinade after reading the reviews, but otherwise followed the directions exactly. It was quick, easy, and delicious. Boyfriend raved about it too. I served it with warm handmade flour tortillas and some sauteed onions and bell peppers. It's a great weeknight meal but also good enough to make for company.

    I was really disappointed by this dish. It seems to be missing something. I did use the marinade and even added more chipotles, but still it was just fair.

    This dish is delicious and ridiculously simple, perfect for a weeknight or for entertaining. Like everyone else, I skipped the marinade.

    I too skipped the marinade, just added some lime juice to the chipotle mixture and let it sit for 15 minutes or so. came out terrific! will definitely make again, so fast and easy and yummy.

    Like others - I skipped the marinade and let the shrimp sit in the sauce for 15 to 20 minutes. Works well with chicken: The dinner party doubled in size at the last minute so I doubled the recipe and added skinless chicken breasts that I cubed and prepared in a seperate bowl - both were superb!

    P.S. I have decided the marinade is not needed--have done it with & without. Can't tell the difference.

    I LOVE this recipe! It should have a 5th fork for ease. It's always a hit. It's so easy, I feel almost guilty serving it to company. I read one review that added allot of hot things to it. Not sure what they are doing, but I sure hope no one follows their advice. It would blow your head off. Perhaps that was their idea. If it's not hot enough, add more chipotle, red flakes, whatever to your taste. In this case, it's not the heat so much as the flavor of the chipotle.

    skipped the marinade but added some lime juice, plus double the garlic and double the chipotles. marinated for twenty minutes in that then sauteed, to excellent results. could cut down on the olive oil in the saute next time, but otherwise everything was divine!

    One of the best recipes ever. I will make it over and over again. I did marinate the shrimp which gave them a wonderful citrus note. It is absolutely perfect for company as a few minutes of saute are all that is required. I served with a timbale of white rice and garnished with cilantro. Amazing!

    I too skipped the marinade & just let the shrimp sit for a while in the chipotle mixture. Served them on the Spinach with pear and avacado salad from this site. yum!

    to make this recipe go from so-so to HOT AND TASTY adapt as follows. add a VERY generous splash of tequila to the marinade and a just as generous handful of hot pepper flakes. also be sure to use the hottest hot pepper sauce you have in the house. when adding the chipotle chilis add about 2-3 tablespoons instead of one. IF YOU LOVE SPICY FOOD YOU MUST TRY THIS. DELICIOUS.

    Very easy to prepare and had great flavor. Made the recipe for the first time at a dinner party and everyone loved it.

    My boyfriend loves spicy foods and sure enough, he loved this! I added some red pepper flakes to the marinade (which we couldn't really taste) and it was great!


    Other Recipes You Might Like

    When it comes to cooler days, I rely on spicy food to warm me up, such as this utterly delicious Chipotle Lime Shrimp.

    Chipotle chili pepper has become my favorite chili powder.

    I love the smoky flavor and the stronger heat from dried jalapenos, making everything so much more aromatic and delicious.

    This Chipotle Lime Shrimp is so delicious that I finished the entire skillet of shrimp myself.

    This recipe is great as an appetizer for game day.

    It&rsquos also an amazing dish for busy weeknights serve it with cilantro lime rice, spaghetti or garlic noodles.


    How to Make Chipotle Shrimp:

    For the marinade, combine cilantro, garlic, chipotle, salt, lime juice, oil and a seeded red fresno chile in the bowl of a food processor:

    Red fresnos are also called red jalapeños, and they are the base ingredient for sriracha sauce.

    If you can’t find a red fresno, feel free to use a green jalapeño or serrano pepper.

    Blend all the ingredients together until smooth:

    By the way…the marinade tastes so good! I always want to keep tasting it with a spoon.

    Toss one pound of 21/25 count shrimp into the marinade, and coat well:

    I like to leave the tail on for the look of it, but you can peel those off ahead of time if you want easier eating.

    Marinade the shrimp for 30 minutes in the fridge (I’ve gotten away with 15 in a hurry), but not any longer than that. Seafood can’t marinade as long as meats, and the acid in the marinade will start to break down the shrimp and give it a mushy texture if you marinate much longer than 30 minutes.

    Next, heat a grill over medium high heat.

    A real grill is fun in the summer, but most of the year I used this indoor grill (affiliate), which is pictured below:

    It was a Christmas gift from my Father In Law last year, and admittedly it’s probably not something I would’ve ever bought myself because I didn’t think it could possibly impart much grill flavor.

    Well, I’ve been proven wrong.

    I was SHOCKED at how much char flavor it gives anything I cook on it though, and I definitely recommend it if you want to grill inside.

    You can also sear the shrimp in a hot cast iron skillet if you prefer, just about a minute on each side, until the shrimp goes from gray/translucent to a light pink.

    Sprinkle extra cilantro on top when it’s done, and plate it with your preferred side.

    The shrimp goes well with rice, but can also serve the chipotle shrimp with this Mexican Corn Salad, Quinoa Cakes, and these Zucchini Fritters.


    Recipe Summary

    • 1 cup uncooked long grain white rice
    • 2 cups water
    • ¼ cup butter
    • 2 cloves garlic, minced
    • ¼ cup dry red wine
    • 1 ½ tablespoons Worcestershire sauce
    • 2 tablespoons minced chipotle peppers in adobo sauce
    • 1 teaspoon salt
    • 1 ½ pounds medium shrimp - peeled and deveined

    Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.

    Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.


    INSTRUCTIONS

    Soak bamboo skewers in water, to keep from burning during grilling.

    Cook bacon partially, cut in half, and let cool on paper towel. Wrap bacon around shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3 to 5 shrimp per bamboo.

    Combine all ingredients in blender, except bacon and shrimp, and puree. Separate the sauce in half, one for basting one for dipping.

    Cook bacon wrapped shrimp on grill over medium heat. When shrimp begin to turn pink, begin basting with chipotle sauce.


    Mexican chilli picadillo, Korean-style

    Thomasina Miers’ Mexican chilli picadillo, Korean-style: ‘Balances the sweetness and body of warming spices and fruit with chilli heat and savoury meat.’ Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd

    This classic Mexican stew balances the sweetness and body of warming spices and fruit with chilli heat and savoury meat. Here I serve it in refreshing lettuce “cups”, which is more Korean in style. Make the pickle an hour ahead. You can make picadillo with just one meat, but I like a mixture. Serves four to six.

    300g minced beef
    300g minced pork
    Sea salt and freshly ground black pepper
    1 large onion, peeled and finely chopped
    4 tbsp olive oil
    2 cloves garlic, peeled and finely chopped
    1 large apple, peeled, cored and diced
    2 chipotle chillies, deseeded, soaked in boiling water and finely chopped
    ½ tsp ground cinnamon
    ½ tsp ground cumin
    ¼ tsp ground cloves
    70g raisins
    2 tins plum tomatoes
    60g green olives, stoned and chopped
    2 tbsp red-wine vinegar
    350ml beef stock
    A little brown sugar (optional)
    60g blanched almonds

    For the pickle
    1 cucumber, finely sliced
    2 banana shallots, peeled and finely sliced
    2 tbsp caster sugar
    80ml cider vinegar

    To serve
    1 big handful chopped chervil or parsley
    4-6 baby gems, washed, leaves separated
    Hot sauce
    Wedges of fresh lime

    Toss the pickle ingredients in a bowl, season and refrigerate for an hour.

    Combine the meat in another bowl and season generously. Sweat the onion in two tablespoons of oil over a medium heat for five minutes, then add the garlic, apple, chilli, spices and raisins. Cook for five minutes, stirring, until the onions go translucent, then add the rest of the oil and stir in the meat. Turn up the heat a little and fry, breaking up the mince into the smallest crumbs possible. After five to eight minutes, once the meat is browned, add the tomatoes, olives, vinegar and stock, bring to a boil, then simmer gently for 20-25 minutes. Taste for seasoning add a pinch of brown sugar if you want a little sweetness. Toast the almonds in a dry frying pan and roughly chop. Stir the nuts into the meat, turn off the heat and sprinkle with chervil.

    Lay out the lettuce on plates, spoon over the picadillo and serve with lime wedges, hot sauce and the pickle.


    Chipotle Shrimp

    Along the Veracruz coast, some variation of this beguiling preparation of smoky, spicy shrimp is on practically every restaurant menu – from punchy glazed crustaceans to soupy, saucy concoctions that taste of ketchup and fire. The most complex versions rely on the local salsa negra (“black salsa” – it’s really more of a paste) made from dried chipotle chiles, roasted garlic and unrefined sugar. My quick-but-satisfying, saucy everyday version relies on canned roasted tomatoes and canned chipotles. To turn the dish into a one-skillet meal, you can sauté some chopped peeled chayote or zucchini in the oil (you’ll need to add an extra tablespoon) before adding the garlic serve this version with lots of warm corn tortillas. My favorite accompaniment for chipotle shrimp, however, is white rice. To devein shrimp (that is, to remove their tiny intestinal tracts), simply make a shallow incision down the back of each one and pull out the (usually) dark vein that’s exposed. Many specialty groceries now carry peeled, deveined shrimp with the tail left on.

    Occasion Casual Dinner Party

    Recipe Course Main Course, Tapas/small Plates

    Dietary Consideration Diabetic, Egg-free, Gluten-free, Healthy, Lactose-free, Low Calorie, Low Carb, Peanut Free, Soy Free, Tree Nut Free

    Taste and Texture Garlicky, Hot & Spicy, Smoky

    Ingredients

    • One 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained
    • 2 to 3 canned chipotle chiles en adobo
    • 1 tablespoon chipotle canning sauce
    • 2 tablespoons vegetable oil or olive oil
    • 3 garlic cloves, peeled and finely chopped or crushed through a garlic press
    • About 1 ½ cups fish or chicken broth or water
    • Salt
    • 1 to 1 ¼ pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
    • About ¼ cup (loosely packed) roughly chopped cilantro , for garnish

    Instructions

    Pour the drained tomatoes into a blender or food processor. Add the chipotle chiles and chipotle canning sauce. Process until smooth.

    In a very large (12-inch skillet), heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes to allow the flavors to meld. Add enough broth or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.

    Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes. Stir in a little more broth or water if the sauce has thickened too much.

    Scoop onto dinner plates and sprinkle with the cilantro.

    Variations

    A Couple of Simple Riffs: Replace the shrimp with scallops – the large sea scallops are meaty and delicious, but more expensive (for full scallop flavor, as for “dry pack” ones) bay scallops are smaller but can be unbelievably sweet, especially Nantucket bays at the height of their season.

    Going Vegetarian: In a very large (12-inch) nonstick skillet, heat 2 tablespoons olive oil over high heat. Add 1 pound firm tofu, cut into 3/4 –inch cubes, and stir until it starts to brown, about 5 minutes remove to a plate. Add another tablespoon of oil to the pan, with 1 small eggplant, peeled and cubed lower the heat to medium-high and stir-fry until the eggplant is soft but not mushy. Add the recipe’s garlic and stir for a minute, then add the tomato mixture, ¾ cup vegetable broth and 2 teaspoons soy sauce (I like this mixture to be a little less saucy than the shrimp version). Add the tofu back to the pan, season and serve.

    Now for Something Completely Different – Yucatan-Style Shrimp in Achiote: A similar preparation with a completely different flavor comes from substituting 1 ½ tablespoons prepared achiote paste for the chipotles and their canning liquid. I like to add a couple of tablespoons of fresh lime juice as part of the broth or water.