I’m joining Rattlebridge Farm for the
return of The Mystery Ingredient Club!
Our Mystery Ingredient
this month~ Chipotle!
I used Chipotle Peppers in Adobo Sauce. Chipotle peppers are smoked and dried jalapeños and the adobo sauce is a paste or sauce made from peppers, tomato, onion, vinegar, herbs, and spices.
I found a recipe for Grilled Chipotle Shrimp that I tweaked a bit for half a recipe and an appetizer serving!
I served it with my favorite guacamole recipe and blue corn tortilla chips. You could also serve these shrimp with an easy Lime-Cilantro Sour Cream to cool the heat from the peppers!
Serve in individual cups or glasses for a party appetizer.
I used my mini dessert glasses, also fun for serving mini layered taco dips, but you can use plastic cups for a crowd for easy clean up.
Grilled Chipotle Shrimp,
adapted from Taste of Home
1/4 cup packed brown sugar
2 chipotle peppers chopped plus 1/4 cup adobo sauce
4 garlic cloves, minced
2 tablespoons water
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon cumin
2 pounds uncooked large shrimp, peeled and deveined
In a small pan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely.
Transfer mixture to a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. *Marinate in refrigerator for up to 2 hours.
* For more flavorful shrimp that look less anemic :) marinate longer than 45 minutes. Next time I would marinate them the full 2 hours.
Drain and discard marinade.
Grill shrimp on skewers (or in grill pan) over medium heat for 6-8 minutes or until shrimp turn pink, turning once.
I mixed my favorite guacamole (minus the bacon) using Trader Joe’s or Trader José’s :) frozen fire roasted corn. If you don’t have a Trader Joe’s near you, grill 2 ears of corn until charred and cut off the kernels. The roasted or grilled corn adds just the right amount of sweetness and smokiness to the guacamole or is wonderful mixed with your jarred salsa!
Fire-Roasted Corn Guacamole
I rarely measure when I mix guacamole. Mix ingredients according to your taste, here’s an approximation:
2 – 3 avocados cut or mashed to your preferred texture
1/4 cup of onion (I used red)
1/2 – 1 cup thawed fire-roasted corn or grilled corn kernels
1/3 cup chopped pickled jalapenos (or fresh, adjust to your heat factor)
1/2 cup diced tomato, (I used grape tomatoes since I had on hand)
1/4 cup chopped cilantro
juice of 1 – 2 fresh limes
salt to taste
Combine and serve immediately.
You can find a printable recipe, here.
I mixed a Chipotle Bloody Mary,
substituting some adobo sauce for the
traditional heat of horseradish and/or tabasco!
Chipotle Blood Mary
Makes 4 servings
Fresh lime, to rim glasses
Celery salt, or Bloody Mary rimmer for glasses
8 ounces vodka
4 teaspoons chipotle paste/ adobo sauce
Additional celery salt to sprinkle
2 teaspoons Worcestershire sauce
Run a wedge of fresh lime around the edge of 4 glasses. Dip each glass in the celery salt or Bloody Mary rimmer.
To each glass, add 2 ounces vodka, 1 teaspoon chipotle paste/ adobo sauce and 1/2 teaspoon Worcestershire sauce, and a sprinkle of celery salt and mix. Fill each glass with ice, and top off with tomato juice. Turn up the heat with more adobo sauce or chipotle paste or add tasbasco and/or horseradish if you prefer.
Garnish with Chipotle Grilled Shrimp, lime, olive, and/ or pickled okra. You can find a printable recipe here.
You can have a taste of the first
Mystery Ingredient Club with preserved lemons
And the second, with Wilton Creepy Sprinkles Lab