Pan-Seared Shrimp w/Chipotle-Lime Glaze

The weather was getting warmer so I had to make something lighter. You don't feel like eating pasta with cream sauces when it's 90 to 100 degrees outside. With that in mind, I knew I wanted pasta and shrimp. I took a shrimp recipe and experimented with this glaze idea, when I decided to make shrimp with a glaze and put it over linguine pasta. Yay for new ingredients! Today's secret ingredient was: Adobo sauce... I also used some dry chipotles in this recipe. Adding some spice in my life!


Pan Seared Shrimp w/Chipotle-Lime Glaze
2 lbs shrimp, peeled and deveined
salt and pepper
1/8 tsp sugar
2 tbsp vegetable oil

Chipotle-Lime Glaze (Combine before Step 3)
2 tbsp fresh lime juice
2 tbsp chopped cilantro
1 minced chipotle chile in adobo sauce
4 tsp brown sugar
2 tsp adobo sauce

1. Pat shrimp dry with paper towels, then season with 1/4 tsp salt, 1/4 tsp pepper and the sugar (regular). Heat 1 tbsp of the oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the shrimp to the pan in a single layer. Cook until the shrimp are curled an pink on both sides, about 2 minutes.

2. Transfer the shrimp to a bowl and cover with foil. Repeat with the remaining 1 tbsp oil and shrimp.

3. Off the heat, return all of the shrimp to the warm skillet, add the chipotle mixture and toss to combine. Serve over pasta or rice.

Notes: I'm going to have to think of some way of making that sauce thicker--that w0uld make it taste better when pouring over the pasta. It may have been the Adobo Sauce I chose to use--It was adobo paste and I should have worked on that sauce a little more before adding it to the other glaze ingredients. Next time! Live and learn!