Shrimp With Orange Chipotle Honey Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A Santa Fe School of Cooking recipe, published in New Mexico Magazine, June, 2012. Ingredients:
1 six-ounce can frozen orange juice concentrate, thawed |
2 -3 tablespoons canned chipotle chiles and adobo liquid (to taste) |
2 tablespoons honey |
2 tablespoons dijon mustard |
1 teaspoon minced garlic |
1/3 cup packed coarsely chopped fresh cilantro |
2 tablespoons fresh lime juice |
1/2 teaspoon salt (to taste) |
2 to 3 tablespoons vegetable oil |
2 lbs shrimp, peeled and deveined (32 to 36 shrimp) |
Directions:
1. Prepare sauce: Puree all ingredients in blender until smooth. Makes about 1 1/2 cups sauce.
2. Prepare shrimp: Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add about 1/4 of the shrimp and saute until pink and just cooked through (2 to 3 minutes). Placde cooked shrimp in large serving bowl or on a platter. Continue cooking another 1/4 of shrimp, adding more oil if needed. Repeat until all shrimp have been cooked, then pour sauce over shrimp and toss to combine well. Serve warm.
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