• 46minutes
  • 242calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 can chipotle chile in adobo , coarsely chopped,plus

  2. 1/4 cup adobo seasoning , from the can

  3. 6 tablespoons fresh lime juice

  4. 1/3 cup fresh orange juice

  5. 1/4 cup tequila

  6. 1/4 cup ketchup

  7. 2 tablespoons packed brown sugar

  8. 2 tablespoons molasses

  9. 1 teaspoon salt

  10. 1 teaspoon fresh ground black pepper

  11. 1 1/2 lbs large shrimp , shelled and deveined

  12. 5 ounces goat cheese

  13. 2/3 cup sour cream

  14. 1/4 cup buttermilk

  15. 1 pinch salt

Instructions Jump to Ingredients ↑

  1. In a blender, combine the chilies, adobo, lime, juice, orange juice, tequila, ketchup, sugar, molasses, salt and pepper.

  2. In a shallow nonreactive dish, combine the chipotle mixture and the shrimp.

  3. Cover and let stand at room temperature, stirring once or twice, for 30 minutes.

  4. Combine the rest of the ingredients to make the goat cheese cream.

  5. Light the grill to medium hot.

  6. Position the rack to about 6 inches above the heat source.

  7. Lift the shrimp from the marinade and reserve the liquid.

  8. Put them on 4 large metal skewers and lay them on the rack after oiling it.

  9. Baste with some of the marinade, cover and grill, turning 3 times and basting at each turn with some of the marinade, for a total of 6 minutes.

  10. The shrimp should be pink, curled and moist.

  11. Slide the shrimp off their skewers and onto a platter or individual appetizer plates.

  12. Drizzle with the goat cheese cream and serve immediately.


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