• 8servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. Chipotle Cocktail Sauce

  2. 1 Chili sauce - (12 fl oz)

  3. 1 tablespoon 15ml Very finely-minced canned chipotle

  4. Chiles in sauce

  5. 1 tablespoon 15ml Freshly-squeezed lime juice

  6. 1 teaspoon 5ml Finely-minced or grated lime zest

  7. 1 teaspoon 5ml Finely-minced or grated orange zest

  8. 1 teaspoon 5ml Worcestershire sauce

  9. Shrimp

  10. 1 1/2 lbs 681g / 24oz Large in-shell shrimp

  11. 1 1/2 cups 355ml Orange juice

  12. 1/2 teaspoon 2 1/2ml Freshly-squeezed lime or lemon juice

  13. 3/4 teaspoon 3.8ml Ground cumin

  14. 1/2 teaspoon 2 1/2ml Salt

  15. 1/2 teaspoon 2 1/2ml Ground cinnamon

  16. 1/4 teaspoon 1 1/3ml Cayenne pepper

  17. 3 Leaves

  18. 22k gold and/or fine silver -

  19. Lime wedges - for garnish

Instructions Jump to Ingredients ↑

  1. To make the cocktail sauce, combine all the ingredients and mix well. Refrigerate until needed. The sauce can be prepared up to 5 days in advance. (Note: To store remaining chipotle chiles, puree in a blender and refrigerate or freeze; use in barbecue sauce or to make spicy ketchup.)

  2. Peel and devein the shrimp, reserving the shells. Combine the orange juice, lime juice, zests, cumin, salt, cinnamon, cayenne and the shrimp shells in a medium saucepan. Bring the mixture to a rapid boil over high heat. Stir in the shrimp, cover tightly and cook for 1 minute. Remove the lid, stir well and immediately replace the cover. Cook 30 seconds longer.

  3. Remove the pan from the heat, stir the shrimp again and let cool 30 minutes in the cooking liquid, uncovered; the shrimp should be just cooked through when cooled. Chill the shrimp in the liquid, covered. (The shrimp can be prepared 2 to 3 days in advance.)

  4. Toss the shrimp in the liquid, then use a slotted spoon to scoop the shrimp onto a serving platter or over ice, discarding the remaining liquid and shells. Press small pieces of gold or silver onto the shrimp, if desired, and serve with the chilled chipotle cocktail sauce and lime wedges alongside.

  5. Note: If you are multiplying the recipe for a large party, do not cook more than 5 pounds of shrimp in a batch. Cooking time may need to be adjusted for large batches.

  6. This recipe yields 8 to 12 servings.


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