Posted by Amy
Emmy made these tonight from my America’s Test Kitchen Cookbook and they were amazing!
Pan-Seared Shrimp with Chipotle-Lime Glaze
- 2 tablespoons veggie oil
- 1.5 lbs extra-large shrimp, peeled and deveined
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon sugar
- 1 chipotle chile in adobo, minced (take the seeds out depending on how you feel about heat)
- 2 teaspoons adobo sauce
- 4 teaspoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro leaves
Heat 1 tablespoon of the oil in a 12 in skillet 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 very center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining tablespoon oil and the remaining shrimp. After the second batch has stood off the heat, return the first batch to the skillet and toss both batches together with the remaining ingrediants (from the chile down). Cover the skillet and let stand until the shrimp are cooked through, 1-2 minutes. Serve immediately.
We used these guys in shrimp tacos and they were amazing!