Chipotle-Barbecued Shrimp with Goat Cheese Cream

Total Time
Prep 40 mins
Cook 6 mins

Adapted from "Southwest Grill"

Ingredients Nutrition


  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.


Most Helpful

Don't underestimate the heat from the chipotles. Ouch! I love spicy food, but the goat cheese cream was a requirement to cool my tongue off. But overall, it had a nice lingering spiciness. I also found that the cream was too thick. Sue L may be right, that more buttermilk is needed, but I'm far from a chef, so I really don't know.

troyh November 03, 2003

No tequila, used a little rum and vermouth (so sue me) instead -- bet there was little difference. These are delicious but WAY too hot for me. The sauce (not thin enough to drizzle at all, needs less cheese and more buttermilk or something) helps, but I was still breathing fire. Highly recommend seeding the chipotle's! I will do that and make again for sure.

Gay Gilmore November 11, 2003

This is a delicious and fairly easy dish to prepare with the shrimp achieving a nice state of smokiness covered in a refreshingly hot BBQ sauce. The goat cheese cream was on the thick side and could easily be thinned with additional buttermilk. I found that these shrimp tasted equally exceptional with or without the goat cheese cream, which softened the heat of the chipotles and gave a creaminess to the dish. Either way, this dish is a keeper, suitable for easy meals on the grill or entertaining guests. Thanks for the recipe!

Sue Lau May 27, 2003

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