Foto: RecipeGirl
Ingredients
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons finely chopped fresh cilantro
- 4 teaspoons packed light brown sugar
- 1 whole (from the can) chipotle chile in adobo sauce ((remove seeds, discard, and then chop the chile))
- 2 teaspoons adobo sauce ((from the can))
- 1 tablespoon vegetable or canola oil, (divided)
- 1½ pounds extra large shrimp ((peeled and de-veined))
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon granulated white sugar
Steps
-
In a small bowl, combine the glaze ingredients and stir to mix. Set aside.
-
In a 12-inch nonstick skillet, heat ½ tablespoon of oil over high heat until smoking. Meanwhile, toss the shrimp, salt, pepper and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from heat. Using tongs, flip each shrimp and let stand until all but the center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining ½ tablespoon of oil and the remaining shrimp.
-
After the second batch has stood off the heat, return the first batch to the skillet. Add the glaze mixture and toss until combined. Cover the skillet and let stand until the shrimp are cooked through, 1 to 2 minutes. Serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...