Hooray, I’m finally feeling better! I probably just jinxed myself by saying that, but anyway…it’s good to be able to taste food again. We had a long stretch of simple meals, or meals that were way spicier than usual, especially for Frank’s liking. He’s not a spicy kinda guy, but he took a few for the team. Including this dish.
I served this with grits and it was nothing short of awesome! Super easy to make, too. I had leftovers the next day and it even reheated well, surprisingly. This one’s a keeper…
Chipotle Lime Glazed Shrimp
from Love and Olive Oil
2 tablespoons vegetable oil
1 1/2 pounds shrimp (I used 21/25), peeled and deveined
salt and pepper
1/8 teaspoon sugar
for the glaze:
1 chipotle chile in adobo, chopped
2 1/2 teaspoons adobo sauce
4 teaspoons brown sugar
2 tablespoons lime juice
2 tablespoons chopped cilantro
Combine all glaze ingredients in a bowl and set aside.
Heat oil in large skillet on high heat until smoking. Toss shrimp with salt, pepper and sugar in a bowl. Add shrimp to pan and cook until edges turn pink. Cook in 2 batches if all shrimp don’t fit in a single layer at once. Return shrimp to pan if any have left, and add glaze. Toss to combine, turn off heat, then cover and let stand for a minute. Serve immediately.