My friends Chris and Natalie recently got engaged I had the pleasure of throwing them an engagement party. When I have large groups of people (8+) over for dinner I love to do a Mexican theme taco bar. Its easy to have chips, salsa, guacamole and queso out when people arrive. You can also have all your taco fixings ready in bowls in the fridge. This allows you more time to enjoy your guests and less time spent in the kitchen.
Shortly before the crew arrived for the party I worried that only having shredded chicken was not enough so I whipped up these spicy shrimp as a second option. They were the first item gone that night- and left everyone asking for the recipe. I often just cook “free-style” and don’t use recipes so I had to re-create the shrimp a few more times and take note at what I was using to share with others.
Chiptole Lime Shrimp
- 1 lb medium size shrimp (about 25)- peeled and deveined, tails off
- 3-4 garlic cloves- finely chopped
- 2 limes (1 teaspoon zest, juice from both)
- 2 teaspoons cumin
- 1 teaspoon chipotle powder
- 1 teaspoon (or more) of red pepper flakes
- 1-2 tablespoons Chipotle Tabasco
- 2 tablespoons olive oil
- 1 serrano or jalapeno pepper finely chopped (optional- only if you want pretty spicy)
- 2 tablespoons white wine (if you want to make pan sauce)
- Mix all the ingredients together in a plastic bag and shake to mix all together evenly
- Let the shrimp marinate in the fridge for 30+ minutes
- Take out of fridge and bring to room temp (about 10 minutes)
- Heat a saute pan with 1 Tb butter and olive oil (the mix will help shrimp crisp nicely)
- Saute the shrimp for 3 minutes stirring frequently (save the marinate if you want to make pan sauce)
- Remove the shrimp when they are pink
- Add the remaining marinate in the pan- add a bit of white wine and more butter and/or olive oil stirring up all the bits in the pan to create a light pan sauce. Simmer for about 4 minutes to thicken.
- Use the shrimp in tacos, burritos, on top of salads, rice, etc!