My friend, Ashley was visiting and I had promised dinner, but I hadn’t really planned. Towards the end of a busy semester, I find myself playing it by ear a lot; I just don’t have the wherewithal to do something that requires a lot of prep or advanced thought. I deal with things as they come up, and look forward to the upcoming break when I won’t feel so much like I am flying by the seat of my pants (what an odd idiom that is)!
I knew I had a bag of shrimp in the freezer that had been waiting for me to come up with something and then I remembered a quickie solution I quite like: tangy, smoky shrimp with finger-licking good sauce that soaks nicely into rice, but can also be eaten on its own if you are looking to reduce carbohydrate intake.
This was done in under ten minutes and made us very happy. One thing I like about this light treatment of shrimp is that you can eat a lot of it without the uncomfortably full feeling you can get from pork or beef). For a grilled version, click here.
Passionfruit Chipotle Shrimp (serves four)
1 Tbs extra virgin olive oil
1 small onion, minced (about a half cup)
2 tsp minced garlic
3 Tbs passionfruit pulp or juice
1-2 Tbs chipotle in adobo, chopped (remove seeds for less heat, but this amount is not super-spicy)
Juice of one orange or Clementine
Sprinkling of Adobo powder
1 lb. medium shrimp, peeled and de-veined (tail-on is okay)
1/4 Cup cilantro, chopped
In a skillet, heat olive oil until fragrant then add onions, stir to coat and lower heat to medium. Saute for five minutes or until onions are quite soft. Add garlic and cook for another minute. Add passionfruit, chipotle and juice and stir to combine. While it cooks for a minute or two, sprinkle shrimp with Adobo (go easy if you don’t like much salt). Raise heat to high, add shrimp and cilantro to skillet, stir to coat and cook for 3-4 minutes, depending on the size of the shrimp, until they lose their translucency and begin to curl.
Serve over rice. Good cold too!
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