My then-long time boyfriend happens to love tacos and so my Mexican co-worker took pity on me and taught me this recipe. She was very serious when she told me gringos should only have two chipotle peppers, which she handed to me to mince. While I diligently concentrated on this task, she hand-shredded the rest of the can of peppers and tossed all of them, including my two, into the pot. Despite tears streaming down my face, I could not stop eating.
papasitos creamy chipotle shrimp recipe
Fantastic! So many recipes sound great, but then are disappointing when finished. These were easy to make and delicious. We did the cilantro lime rice as well, with a can of black beans thrown in at the end. Very filling meal and just the right amount of spice with the salsa verde rather than overpowering the shrimp with too much jalapeno, etc as some recipes include. A true keeper!
These were delish! I have the good fortune to live in S.E. Alaska where we can harvest our own shrimp (two types), crab, salmon and halibut. I am always on the look out for really good seafood recipes. I followed the advice of another poster and added 1/2 tsp. each of cumin and cayenne which was a good addition to an already great recipe. Also browned the casserole under the broiler per another poster. Husband loved them and they will be made again. Thank you for a great recipe.
This recipe is good as written, but I would probably like it even better if it had some sort of spicy kick to counter the sweetness of the honey. I might try adding some cayenne pepper to the shrimp prior to cooking or minced jalapeno to the avocado/corn mix next time.
AWESOME Patrick! First had these in Playa Del Carmen, Mexico at Secrets resort. I followed the recipe almost exactly. Only difference was I used tilapia and left the seeds in the chipotle and jalapeño peppers. Excellent! Will definitely make again. As good or better than Mexico!!!
Chipotle Chicken and Rice Chicken and shrimp grilled with onion and chipotle peppers, placed over a bed of Mexican rice covered in cheese sauce. Served with tortillas. 14.00 add shrimp 3.00
Mix chipotle sauce, shredded cheese and heavy cream, to taste. In a skillet, heat 2 tablespoons of oil over medium-high heat. Add the shrimp and cook turning often. Remove the shrimp and place in a bow. Add chipotle, cheese and heavy cream mixture to taste. Remove the skillet from the heat and add the shrimp. Stir gently. Cover and let sit until the shrimp are opaque and cooked through, about 2-4 minutes. Enjoy!
My very favorite way to use this recipe is in my vegetarian enchiladas with poblano cream sauce! The best part is when the extra cheese meets with the sauce on the edges of the pan and turns into a creamy, spicy, slightly crispy bite. Mmmmm! 2ff7e9595c
留言