Recipe by Kelly M.
SPICY! If you love spicy shrimp dishes, this one is for you. I serve it over rice, but you could have it any way you like. For those who don't like it really spicy, reduce the amount of chipotles. Would be great barbequed and basted with the sauce. Adapted from a magazine clipping. Easily cuts in half for smaller servings.
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 cup water
- 1⁄4 cup apple cider vinegar
- 2 chipotle chiles in adobo, finely chopped
- 6 tablespoons ketchup
- 3 tablespoons orange juice
- 3 tablespoons brown sugar
- 1 1⁄2 lbs medium shrimp, cleaned (about 41-50 count)
- oil, for sauteing shrimp
- Old Bay Seasoning (optional)
Directions See How It's Made
- In saucepan large enough to hold shrimp, heat olive oil over medium heat, and saute onion until softened, about 5 minutes.
- Add garlic, cumin, oregano and saute for 1 minute.
- Stir in water, vinegar, chiles, ketchup, orange juice and brown sugar.
- Bring to a boil, then lower heat and simmer for about 5 to 10 minutes, until slightly reduced and thickened.
- Cover sauce over very low simmer.
- Heat oil in large skillet.
- Lay shrimp in skillet, sprinkle with Old Bay if using, and saute shrimp until just done, only about 3 or 4 minutes.
- Add shrimp to sauce, and raise heat to high, cooking for about 1 minute, stirring gently until shrimp is coated with glaze.
- Serve over hot cooked rice.