Chipotle-glazed shrimp with garlic lime rice

this recipe for chipotle glazed shrimp is sponsored by Squarespace skewer your new website for ten percent less by using my link encode in the description this has been a favorite summertime meal in our house for many years a skewer of shrimp glazed with honey and chipotle peppers the rice is a garlicky cilantro lime rice super summery the first thing we'll need is shrimp I was just down on the Georgia coast where my shrimp came from beautiful shrimp they fish out there and they're on the large side which I would recommend for this recipe these are head off but shell on they have not been cut down the back or quote-unquote deveined I think the easiest way to cut them is not with a knife but with scissors kitchen shears and the best kitchen shears IMHO are the ones that come apart so you can really clean them you just snip up the back when the processors do this they stop right there which makes it really hard to decel the tail if you're doing this yourself you can keep going right through the tail which makes it really easy to peel the whole shrimp now there's the euphemistically moniker vein actually the shrimp's intestinal tract I think it's easier to worry about that later I'll just blast through the rest of these peels I've got a pound of shrimp here half a kilo which should be enough for two or four people depending on how hungry you are do yourself a favor and right away get those shells into your freezer for stock or on to your compost heap or into the trash whatever but do it now because they're gonna start to stink up your kitchen right away a clean plate with some paper towels on it and now is when I will wash my peeled shrimp in the sink and remove the vein I'm putting them on the paper towels because the shrimp for this recipe really need to be dry or the glaze won't adhere or Brown well for the same reason I'll press on their tops with some paper towels lovely now I'll make the glaze I learned this glaze years ago from a chef I knew in Boston named Tony Rosenfeld he's got a burger chain they're called be good and this recipe is in his excellent cookbook it starts with honey so it's time to summon forth the upside down bear I'm putting in at most like a half a cup of honey 100 mils or so and then we need these chipotle peppers canned in adobo sauce this is one of the most convenient and potent flavor sources in the kitchen we need like half of one of these standard seven and a half ounce or 212 gram cans if you want to mitigate the heat of these smoked chilies you can cut them in half and try to scrape out some of the seeds and ribs but that's not as effective as it is with a fresh chili the capsaicin is kind of soaked through everything in the Counting but they weren't even that hot to begin with I'll just chop those up as finely as I can Rosenfeld uses a food processor I just don't want to get mine out and wash it okay then in that goes into the honey make sure to get a few spoonfuls of that adobo sauce from the can what can you do with this half a can of leftover stuff I put it into a little baggie and then freeze it for next time then we need a big squeeze of tomato paste this is for the color more than anything else it'll make the shrimp very red and for me that's it I'll just stir it up rosenfeld puts vinegar and mustard in it you could do that but I've found that I prefer to get my acid by squeezing fresh lime on my shrimp at the table plus the glaze cooks better if it has less moisture but if you don't want to squeeze lime on your shrimp at the end definitely put a glug of vinegar in this or some lime juice gorgeous let's get our rice started a little pot on medium heat some olive oil and in goes a cup and a half of basmati rice 300 grams not rinsed I want to toast that loose dry outer coat of starch they have just like making risotto gets you a toasty flavor if you want super fluffy rice that doesn't clump up at all you could rinse your rice first but I don't think it makes a huge difference with a long grain rice like basmati which is low in mlah pectin that's the starch that makes rice sticky after it's toasted a minute I want to put in some garlic and I am increasingly using my garlic press these days since I realized I don't have to peel the garlic first like three or four cloves see the skin stays behind do a few little pieces of skin make it into the pot yes have I ever noticed them in the finished product nope I'll just scrape that off stir it in and let the garlic cook for a minute then in goes a teaspoon of kosher salt like 6 grams and I'm doing 3 parts water to two parts rice so that means two and a quarter cups of water 530 mils last thing is to scrape in the zest of a lime if you don't have a microplane grater like this I highly recommend one it is a cheap little thing that is very good at several jobs ok stir that up bring it to a boil cover and then take the heat all the way down to low it'll be perfect by the time the shrimp are ready we're gonna broil our shrimp that is cook them on the highest rack underneath a glowing top element Brits call it a grill get that heating and now I will skewer my shrimp they will be much more stable on here if the skewer goes through each shrimp twice once through the tail and once through the body and nice and secure make sure that you don't bunch them up on there too tight you want each shrimp to have plenty of delicious surface area I'm gonna cook these on a baking sheet with a rim and a rack on top the rack is necessary to keep the shrimp from sitting in the excess glaze that is going to burn under the broiler I've got a silicone pastry brush here and the first coat of that beautiful glaze goes on nice and heavy now is when I season my shrimp I would have no idea how much salt to put into the glaze but I know how much salt I like on a shrimp so I can eyeball this easily if I just season the shrimp instead of the glaze at least the first side of the shrimp will get the other side later right under a glowing red reuler this goes and after two or three minutes I'll pull it out and glaze them again doing multiple coats like this really helps build a thick lacquered finish on each shrimp three or four minutes after that the second coat looks cooked so I'll flip the skewers around and glaze the other side nice and thick and I also need to season this side because I haven't done that yet I'm being pretty aggressive with the salt because I know some of it is gonna fall off speaking of which do you run off into your drip pan might start to burn and stink up the house around now you can prevent that by simply pouring in a little water carefully push that in so it doesn't slosh a few minutes later I'll do the fourth and final coat really slopping it on I wish I could tell you how long to cook your shrimp but it really depends on their size and the strength of your broiler mine took 15 minutes total I usually judge shrimp doneness by how much they curl up I want to see them visibly curled but not quite into a tight little ball it just takes some experience and it depends on how cooked you like them the last time under the broiler is usually the longest for me because this is my chance to get some really nice browning this is why bigger shrimp work better by the way a little shrimp with the overcooked by the time you got any color on them all rightie out these come nice and careful to keep from sloshing the drip pan and look at those little jewels spicy shrimp candies time to finish the rice a little lime juice goes a long way in something like this half a lime was enough for me you can always taste and add I'll tear you in a whole bunch of cilantro and then stir it around I tend to like my rice a little clumpy I think it's just more satisfying to bite into but again if you don't rinse your rice first but because it's basmati you can see it's still quite fluffy on goes a shrimp skewer and I would consider that lime wedge essential that sweet glaze needs to be balanced with acid if you don't want to squeeze lime on at the end really put some lime or vinegar in the glaze to begin with best way to push stuff off a skewer is with a fork and those are so flavorful Smokies sweet caramelized it really is spicy shrimp candy which I think would be a great mail-order business don't you such an enterprise would require a website and Squarespace is a one-stop solution everything you need to build and run a website is right here you choose a template you throw in your pictures and your words you register a custom domain name if you want one and then if you need to sell things you just drop in a product block Squarespace will handle all the credit card transactions you just fulfill the orders and let the money roll in you can even use Squarespace to send out email blasts to your customers they host your site for you so Squarespace is the only company you have to deal with when it comes to doing your e-commerce it's so simple do us both a favor and save 10% on your first site or domain registration by going to Squarespace comm / Ragusa and using my code or egusi a-- that's in the description Thank You Squarespace and thank you shrimpers of Georgia you make my summers far more summery oh by the way that rack can be hard to clean I put the whole boiling rig in the sink then flip the rack around and flood the pan with soapy water let that soak in there for a bit you have a much easier time cleaning it

Channel: Adam Ragusea

Views: 729,299

Rating: 4.9572535 out of 5

Keywords: cilantro lime rice, grilled shrimp, chipotle cilantro lime rice, shrimp recipe, easy shrimp recipe, honey garlic, cilantro lime rice recipe, cilantro lime rice chipotle, broiled shrimp, shrimp skewers, sweet spicy shrimp, chipotle peppers, adobo sauce

Id: C2LfTg_Ft-w

Length: 7min 47sec (467 seconds)

Published: Thu Jun 18 2020

Reddit Comments

[u/G00bre]

Oh boy, I wonder what People Will get angry about this time.

[u/ralphredolawrencio]

Nice to see a fresh recipe

[u/dusty_ol_relic]

Whats a good substitute for the chipotle peppers in adobo sauce since i dont live in the US

[u/ryantendo]

This is actually great, I've had a can of that exact adobo peppers and finally something to use them on.