Tag Archives: chipotle

Passionfruit Chipotle Shrimp: quickie dinner with style and flair

15 Dec

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 love the color of this...it almost looks like a curry...which makes me want to experiment with coconut and curry flavors...

I love the color of this…it almost looks like a curry…which makes me want to experiment with coconut and curry flavors…

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.

very, very yummy!

very, very yummy!

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!

You may also like:

Zippy Grilled Passionfruit and Chipotle Shrimp

Delicious with avocado

Delicious with avocado

Shrimp and Avocado Salad

Beautiful fresh salad

Beautiful fresh salad

 

Advertisements

Mayo-Ketchup Gets a Much-Needed Makeover (with Chipotle!)

4 Mar

“We totally just licked the bowl!”

I had promised my friend Ashley and my son a “tostones-for-dinner” Friday night and, since I had the plaintains I was ready to go. Ashley had decided to learn to make them, so I set her up with the assembly line of garlic and salt water, hot oil, plates covered in paper towel and tostonera (See Tostones! for the how-to of this Caribbean riff on French fries) and got ready to relax with a bit of the fizzy stuff.

Then I mentioned that Puerto Ricans usually dip tostones in mayo-ketchup – mayonnaise and ketchup stirred together. Without hesitation Ashley said “That sounds like it would be great with chipotle and lime,” and since I had it all in (plus garlic) a new creamy, spicy, lick-the-bowl delicious dip was born. And it was so quick that I still got to drink that glass of fizzy in relative peace….

You. Are. Gonna. Love. This.

Mayo-Chipo-Ketchup

(play around with the proportions to suit your taste)

1 Tbs prepared mayonnaise

1 Tbs plain yogurt (nonfat or lowfat are fine)

1 Tbs ketchup

1 tsp chipotle in adobo (minced)

1 tsp lime juice

1 clove garlic, minced fine

Pinch salt, if desired

Mix all ingredients in a bowl and serve with tostones or other fried, crispy tidbits.

%d bloggers like this: