Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Mexican Grilled Shrimp
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- #104621
Chipotle pepper, rum, and tamarind paste come together to spice up grilled shrimp. Serve them as is or try them in fish tacos.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 pounds large shrimp, peeled and deveined, tails on
1/2 cup firmly packed dark brown sugar
6 cloves garlic, crushed
1 canned chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce (from can)
2 tablespoons rum
2 tablespoons water
1/4 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon olive oil
directions
Preheat the grill to medium-high heat.
Thread 3-4 shrimp on each skewer and set aside.
Place the brown sugar in a saucepan over medium-low heat. Cook, stirring frequently, until the brown sugar has melted. Add the garlic, chipotle pepper, adobo sauce, rum, water, salt, and tamarind paste. Cook, stirring occasionally, until the mixture is saucy.
Brush the shrimp with the olive oil. Place on the grill and cook, uncovered, for 4-6 minutes, turning the shrimp once. Baste the shrimp with the sauce every 2 minutes.
Serve the shrimp immediately.
nutrition data
430 calories, 9 grams fat, 33 grams carbohydrates, 47 grams protein per serving.
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reviews & comments
May 24, 2010
This was a last minute menu choice for us so we had to improvise just a little. In place of the tamarind we used some lime juice. We made the brown sugar mixture then let it cool. We then marinaded the shrimp in the mixture for about 20 minutes. To cook, we simply added the shrimp and marinade to a large skillet. When shrimp was just about pink we added cooked brown rice and stirred until the shrimp was cooked and most of the liquid was absorbed by the rice. It was outstanding!