Monday, September 13, 2010

Peel and Eat Shrimp with Chipotle Cocktail Sauce

Prep time: 5 minutes
Cook time: 5 minutes
Yield: 18 shrimp and 1 cup sauce
Serving Size: 3 to 4 shrimp and 2 tablespoons sauce

1 pounds large uncooked shrimp, (about 18)
Juice of 1 medium lemons (about 2 tablespoons)
1 (14.5-ounce) can diced tomatoes
1 tablespoon diced chipotle chili packed in adobo sauce
1 teaspoon tomato paste
1 tablespoon Balsamic vinegar
Salt and freshly ground pepper

Cook the shrimp in boiling water with lemon until they turn pink and opaque, about 4 minutes. Place the shrimp in ice water to stop the cooking process.

Place the diced tomatoes, chili, tomato paste and Balsamic vinegar into the bowl of a food processor. Pulse to combine. Season with salt and pepper.

Serve the shrimp with the dipping sauce on the side.

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