Grilled Shrimp With Kahlua-Chipotle Chile Glaze

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;)

Ready In:
1hr 10mins
Yields:
Units:

ingredients

directions

  • Soak skewers in water for 30 minutes.
  • Preheat the oven on a high broil setting.
  • When hot, place tomatoes onions (cut side down) and garlic on an oiled cookie sheet.
  • Broil until charred, about 5-6 minutes for garlic and 10 minutes for onions and tomatoes.
  • Core tomatoes and cut into chunks.
  • Peel onions and garlic; coarsely chop all and add to blender with the next 5 (chipotles through brown sugar) ingredients.
  • Blend until smooth.
  • Pour corn oil into a 10" frying pan over medium-high heat; when hot, add tomato mixture and stir until it simmers.
  • Lower heat to medium and cook about 8 minutes.
  • Add lime juice and stir until the glaze is thick.
  • Add salt to taste.
  • Reserve 1/4 cup to 1/2 cup glaze.
  • Thread shrimp on skewers, then set on a barbecue grill over high heat.
  • Sear 1-2 minutes on each side, basting with glaze before you flip the shrimp.
  • Continue to flip and coat each side until shrimp is barely opaque, about 4-6 minutes.
  • Serve with reserved glaze, chopped cilantro and lime wedges.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Manami
Contributor
@Manami
Contributor
"Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;)"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Manami
    Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;)
Advertisement