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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Great on their own or in pastas and salads. From Bon Appetit. Times do not include 3 hours chilling time. Ingredients:
2 tablespoons olive oil |
1 cup onion, finely chopped |
4 garlic cloves, minced |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 cup water |
1/4 cup apple cider vinegar |
2 tablespoons chipotle peppers, chopped |
1 1/2 lbs jumbo bay shrimp, peeled and deveined |
1/4 cup orange juice |
2 tablespoons golden brown sugar |
Directions:
1. Heat oil in heavy medium skillet over medium heat.
2. Add onion; saute until golden brown, about 10 minutes.
3. Add garlic, cumin and oregano; stir 1 minute.
4. Transfer mixture to blender.
5. Add 1 cup water, vinegar and chipotles to blender; purée until smooth.
6. Transfer half of puree to medium bowl; cool.
7. Add shrimp to bowl; toss to coat.
8. Cover; chill 2 hours.
9. Pour remaining purée into heavy medium saucepan.
10. Add orange juice and brown sugar.
11. Bring to boil.
12. Reduce heat; simmer until glaze is slightly thickened and reduced to 1/2 cup, about 10 minutes.
13. Remove from heat.
14. Cool.
15. Prepare barbecue (medium-high heat).
16. Remove shrimp from marinade; pat dry with paper towels.
17. Brush shrimp with some orange juice glaze.
18. Grill shrimp until opaque in center, brushing occasionally with more glaze, about 2 minutes per side.
19. Transfer to platter.
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