Spanish Grilled Shrimp (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 30 |
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Ingredients:
1 clove garlic, minced |
1 small shallot, diced |
1/4 cup chopped green pepper |
2 tablespoons olive oil |
1 teaspoon adobo sauce |
1 teaspoon tomato paste |
1/2 cup long-grain rice |
1/4 cup white wine |
3/4 cup chicken broth |
pinch saffron |
1/4 cup defrosted peas, cooked |
2 cloves garlic, smashed |
3 chipotle peppers |
1 lime, juiced |
1 cup olive oil |
cilantro leaves, to taste |
1 pound shrimp, peeled and deveined |
30 premade phyllo shells |
chives, sliced for garnish |
1 cup mayonnaise |
3 tablespoons honey |
1/2 lemon, juiced |
1 tablespoon adobo sauce |
Directions:
1. For the rice:
2. In a large saucepan, sweat garlic, shallot and pepper in oil until softened. Add adobo sauce, tomato paste, rice, wine and broth, give a quick stir. Add saffron. Bring to a boil, cover and reduce heat to low. Cook 15 to 20 minutes, until rice is cooked. Fold in peas.
3. For the Shrimp Marinade:
4. Blend in garlic, chipotle peppers, the lime juice, olive oil and cilantro in a food processor or blender. Pour over shrimp. Cover bowl with plastic wrap and marinate for 20 minutes.
5. Preheat grill over a medium-high.
6. Take shrimp out of marinade and cook on grill for about 1 to 1 1/2 minutes or until done. Fill phyllo shells with rice mixture, top with grilled shrimp. Garnish with chives.
7. For the Dipping Sauce:
8. Combine all ingredients in a large bowl. Mix thoroughly and enjoy
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