Recipe by zeldaz51
A Santa Fe School of Cooking recipe, published in New Mexico Magazine, June, 2012.
Top Review by racrgal
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!
- 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)
Directions See How It's Made
- 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.