Prep 0 mins
Cook 30 mins
From Women's Day January 2008.
- 1 3⁄4 lbs raw large shrimp, peeled and deveined
- 1 (12 ounce) bottle beer
- 3 large garlic cloves, peeled and smashed with side of knife
- 1⁄4 teaspoon salt
- 3 chipotle chiles in adobo, seeded and minced, plus
- 1 tablespoon adobo sauce
- 1⁄3 cup light mayonnaise
- 2 tablespoons chili sauce
- 2 tablespoons minced red onions
- 1 teaspoon grated orange zest
- 1 tablespoon orange juice
- 1⁄4 cup chopped fresh cilantro
- 36 large restaurant style tortilla chips
- finely shredded iceberg lettuce
- diced avocado
- cilantro leaf
- Place shrimp in large, deep skillet in a single layer; add beer, garlic and salt.
- Turn heat to medium. Slowly poach shrimp 10 minute, turning shrimp after 5 minutes, until just cooked through. (Beer will be just reaching a simmer at this point). Remove shrimp with slotted spoon to bowl and cool. Bring beer and garlic to a boil; boil 8 minutes, or until reduced to 3 Tablespoons, skimming surface once or twice. Strain into a bowl. Add garlic and mash; cool.
- Add chiles, adobo sauce, mayonnaise, chili sauce, red onion, orange zest and juice, and chopped cilantro to beer mixture; whisk dressing until blended.
- Cut shrimp into 2 or 3 pieces each and add to dressing; toss to coat.
- To serve top tortilla chips with shredded lettuce and shrimp mixture. Garnish with diced avocado and a cilantro leaf.
The recipe may seem a little complicated, but it is not at all! The flavors really go well together to make an outstanding appetizer or small dish. Made for Photo Tag.