Chipotle Dry-Rub Shrimp With Cilantro Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 3 |
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My mom clipped this recipe from a June 2000 edition of the Houston Chronicle. It's originally from a cookbook called Off the Eaten Path: Inspired Recipes for Adventurous Cooks . This is a great, zesty grilled shrimp dish! Ingredients:
3/4 lb jumbo shrimp (uncooked) |
1 tablespoon dried oregano |
1/2 tablespoon dried thyme |
1 teaspoon lemon-pepper seasoning |
1/2 teaspoon ground chipotle chile pepper |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon olive oil |
1 cup cilantro leaf (stemmed) |
3 tablespoons lime juice (fresh is best) |
1/2 cup sour cream |
Directions:
1. Shell and devein the shrimp. Pat dry.
2. In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
3. Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
4. Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
5. Serve hot or at room temperature with the dipping sauce.
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