Chipotle-Glazed Shrimp Kebabs |
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Prep Time: 2 Minutes Cook Time: 6 Minutes |
Ready In: 8 Minutes Servings: 4 |
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I found this delicious recipe in the Chicago Tribune. The prep time includes the chilling time. This is supposed to serve 4 but, as in most of my 1-pounder shrimp recipes, my husband and I demolish the whole batch. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
4 garlic cloves, chopped |
2 teaspoons cumin seeds or 1 teaspoon ground cumin |
3/4 cup water |
1/4 cup cider vinegar |
2 whole chipotle chiles in adobo |
1 teaspoon dried oregano |
1 orange, zest of |
1/4 cup fresh orange juice |
2 tablespoons light brown sugar |
1 lb medium shrimp, peeled and deveined |
1/2 teaspoon coarse salt |
2 tablespoons chopped cilantro |
pineapple, cubes (canned or fresh) (optional) |
Directions:
1. For marinade, heat oil in medium skillet over medium heat; add onions, cook until light golden, about 7 minutes; add garlic and cumin; cook 1 minute.
2. Remove from heat; stir in water, vinegar, chilies and oregano; pour into a blender or food processor and puree.
3. Return mixture to skillet; heat over low heat; stir in zest, orange juice and brown sugar; cook until thickened, about 10 minutes and then refrigerate for 20 minutes.
4. Place shrimp in a large plastic food storage bag; add marinade; seal; turn to coat shrimp.
5. Refrigerate at least 2 hours.
6. Soak 10 skewers in water for 30 minutes, if using wooden skewers.
7. Heat a grill or grill pan over medium-high heat; place shrimp on each skewer (if using pineapple, place cubes on skewer in-between each shrimp); discard marinade.
8. Grill 2-3 minutes per side; garnish with cilantro and serve.
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