Prep 10 mins
Cook 15 mins
A Santa Fe School of Cooking recipe, published in New Mexico Magazine, June, 2012.
- 1 six-ounce can frozen orange juice concentrate, thawed
- 2 -3 tablespoons canned chipotle chiles and adobo liquid (to taste)
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon minced garlic
- 1⁄3 cup packed coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1⁄2 teaspoon salt (to taste)
- 2 to 3 tablespoons vegetable oil
- 2 lbs shrimp, peeled and deveined (32 to 36 shrimp)
- Prepare sauce: Puree all ingredients in blender until smooth. Makes about 1 1/2 cups sauce.
- Prepare shrimp: Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add about 1/4 of the shrimp and saute until pink and just cooked through (2 to 3 minutes). Placde cooked shrimp in large serving bowl or on a platter. Continue cooking another 1/4 of shrimp, adding more oil if needed. Repeat until all shrimp have been cooked, then pour sauce over shrimp and toss to combine well. Serve warm.
Restaurant quality right here! This recipe is easy and delish. I made 3 minor changes in the ingredients. I used fresh orange juice simply because I have an orange tree in my yard. I simmered the juice a few minutes to concentrate it before making the sauce. I used fresh lemon juice because I have a lemon tree as well. For the oil I used coconut oil. It added even a little tropical flair to the dish. The rest of the dish was prepared as written. Outstanding blend of flavors! Fruity, sweet, hot and tart. It was perfect served over a nutty brown rice. We loved this dish, it's a keeper!