Beware of chipotle shrimp!
Don’t say I didn’t warn you. These chipotle shrimp are HOT!
I should’ve known when my eyes started to water while I was mixing the marinade. Or when my throat began to burn as they simmered on the stove-top.
Still, after just a few minutes soaking in the marinade (I was cooking on deadline) and a few more minutes in the skillet, I wrapped the shrimp in a tortilla and took a big bite.
I couldn’t make it through the whole taco.
My fatal mistake: I cooked the shrimp in their marinade. Rather than fishing them out of the sauce, I dumped everything in the pan.
Don’t do this!
I think otherwise these would be great — paired with refried beans, rice, cheese, maybe some sour cream and stuffed in a tortilla. These might be good tossed on a taco salad, too.
Maybe try using just half the can of peppers. Or, increasing the ranch, garlic or limes -- which you'd never know where in there otherwise. Go easy on the marinade time. The recipe calls for a one- to two-hour bath in the stuff. This is a death wish, friends!
Let me (and John, the man with a stomach unaffected by fiery wrath, who shared this recipe) know what you think of this dish.
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Chipotle Shrimp
Ingredients:
1 lb. large shrimp, peeled
1 tsp. salt
1 can chipotle peppers in adobo sauce
3 TBSP. olive oil
3 cloves garlic
1/2 package dry ranch dressing
1/4 C. cilantro
3 limes
1 tsp. cumin
Mix all ingredients except shrimp and 2 TBSP. olive oil in blender until pureed. Stir in 3 freshly squeezed limes. Pour into bowl, add shrimp, toss to coat. Allow to marinate one to two hours. Heat remaining olive oil in skillet or wok until hot, add shrimp, cook until shrimp is opaque.
The heat can be adjusted by adding jalapeno peppers or leaving out the dry ranch dressing according to taste.
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