zakruti.com » Dish recipes » Adam Ragusea

Chipotle-glazed shrimp with garlic lime rice

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Rating: 4.5; Vote: 2

Chipotle-glazed shrimp with garlic lime rice Recipe, serves 2-4 For the shrimp 1 lb. 5 kg) peeled shrimp on the large side 1/2 of a standard 7. 5 oz (212 g) can chipotle peppers in adobo sauce, finely chopped 1/3-1/2 cup (100 ml) honey 1 tbsp (15 ml) tomato paste 1-2 limes, or 1-2 tbsp (30 ml) vinegar, salt For the rice 1 1/2 cups (300 g) basmati rice 2 1/4 cups (530 ml) water 3-4 garlic cloves, peeled and chopped 1 (5 g) teaspoon salt 1 lime 1 bunch cilantro olive oil Start the rice by putting a little olive oil in a pot on medium heat. Stir in the dry rice and let it toast for a minute (rinse the rice first if you want fluffy, separate grains. Stir in the garlic and let it fry for a minute. Put in the water, salt, and the zest of the lime. Bring to a boil, then cover and reduce the heat to a bare simmer. When the rice is done, tear in as much cilantro as you'd like and squeeze in some lime juice (go easy at first. Stir, taste, and adjust. Start the shrimp by combining the glaze ingredients the honey, finely chopped chipotles with adobo sauce, and tomato paste. If you don't want to squeeze lime over your shrimp at the table, put the juice of a lime or some vinegar into the glaze. Put the peeled shrimp on skewers. Put an oven rack at the highest position and turn the broiler (grill) on maximum. Put the shrimp skewers on an oven-safe rack positioned over a lipped baking sheet. Use a pastry brush to glaze the top-facing side of the shrimp, and then sprinkle salt on them. Put the whole rig under the broiler for a few minutes. Pull it out, glaze the top side again, and broiler for a few minutes more until the top side looks cooked. Pull it out, flip the skewers, glaze them again, and sprinkle salt on this side. If the run-off into the baking sheet is starting to burn, pour some water into it. Broil for a few minutes, then glaze again. Broil this fourth and final coat until you have some nice color total cooking will probably be 10-15 minutes, depending on the size of your shrimp and the strength of your broiler
Date: 2020-06-18

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Comments and reviews: 10

taiiat
personally i'm weird and i think the Texture of Shrimp is really boring no matter how you Cook it - a crunchy exterior is nice but that's covering the Shrimp up in something.
i've been meaning to try curing Shrimp in an Acidic mixture and trying to do something with it raw or maybe exposed to just a tiny bit of heat. haven't yet but it might work out. only one way to find out.
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Jenachy
You might not want to put shellfish in the compost, depending on what sort of compost recepticle you use. In the most generic compost bin, it will smell a hundred times more awful, and can interfere with decomposition of what else is in there. If you live near the coast, dump the prawn shells in the sea. It will feed the crabs and not stink up anything.
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Jen
I just don't want to get mine out and wash it
SAME. I sweat my absolute searing loathing of washing dishes is the reason why half of my small appliances never get used. everything from my food processor to my stand mixer. would rather put in a little elbow grease in prepping the food than have to wash something extra later.
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Your
Yo Adam, why do you skewer the shrimp if you're not going to eat them directly off the skewer? Is it because it makes them easier to glaze as lone shrimp could move around? I could see how that makes sense but a part of me says that the glaze would make the shrimp stick a bit, making it easier to glaze. Thanks pal
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baseballlover312
It's weird. I see a video like this, and I know it can't actually help me cook. I hate seafood and would never use the recipe. Yet I watch it through anyway. There's just some interesting and worthwhile about Adam's presentation.
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Mitchell
Damn i just used the shrimp that was in my freezer for months why couldn't this have come 1 week earlier
edit: i literally have all of these ingredients in my pantry too why must you do this to me adam
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MrHootiedean
I know what I'm cooking this weekend! And that's a great garlic hack, never seen that before. My only issue was not foil-lining your baking sheet for easier clean up, otherwise, another great video!
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food
Adam do you know any substitute for bacon my muslim friend really wants to eat bacon but becuz he's muslim he can't eat bacon
Edit: also do you know any halal substitute for red wine or white wine
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Toxic
I still don't understand why people like garlic presses so much. They waste a chunk of the clove every time and they're hard to clean. The effort you save by using one is added right back later on
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fifalafida
I guess my question with using the broiler is, which setting do you use, low or high? I've always used high but it tends to cause my smoke alarms to go off even though my food wasn't burnt.
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