Chipotle Glazed Shrimp
Ingredients: shrimp, chipotle peppers in adobo sauce, honey, tomato paste, olive oil · 45 min cook time · 350kcal · ~₩25,000
Ingredients
0.5kg shrimp, 0.5can (212g) chipotle peppers in adobo sauce, 100ml honey, 1squeeze tomato paste, 1적당량 olive oil, 300g basmati rice, 4cloves garlic, 6g kosher salt, 530ml water, 2개 lime, 1bunch cilantro
Instructions
1. Prepare the shrimp: use kitchen shears to snip up the back of the shell, going through the tail to make peeling easier. Remove the 'vein' (intestinal tract) after peeling. Wash the peeled shrimp and dry them thoroughly with paper towels.
2. Make the glaze: combine 100ml of honey with half a can of finely chopped chipotle peppers in adobo sauce. Add a few spoonfuls of the adobo sauce from the can and a big squeeze of tomato paste for color. Stir well.
3. Start the rice: In a pot over medium heat, add some olive oil and 300g of basmati rice (not rinsed). Toast the rice for about a minute to develop a toasty flavor.
4. Add garlic to the rice: Press 3-4 cloves of unpeeled garlic into the pot with the toasted rice. Stir and cook for another minute.
5. Finish the rice base: Add 6g of kosher salt and 530ml of water to the pot. Scrape in the zest of one lime. Stir, bring to a boil, then cover and reduce heat to low. Let it cook until the shrimp are ready.
6. Prepare for broiling: Preheat your broiler (or 'grill' in British English) on the highest rack. Skewer the shrimp, passing the skewer through each shrimp twice (once through the tail, once through the body) for stability. Don't bunch them too tightly.
7. First glaze and broil: Place the skewered shrimp on a baking sheet with a rim and a rack. Apply a generous first coat of the glaze. Season the shrimp with salt. Broil for 2-3 minutes.
8. Second glaze and broil: Pull the shrimp out, apply a second coat of glaze, and broil for another 3-4 minutes.
9. Flip, glaze, and broil: Flip the skewers, apply a thick third coat of glaze, and season this side with salt. Broil for a few minutes. Pour a little water into the drip pan to prevent burning glaze from stinking up the house.
10. Final glaze and broil: Apply a fourth and final coat of glaze, really slopping it on. Broil until the shrimp are cooked through and nicely browned, about 15 minutes total cooking time. They should be visibly curled but not quite into a tight ball.
11. Finish the rice: Squeeze the juice of half a lime into the cooked rice. Tear in a bunch of cilantro and stir it around.
12. Serve: Plate the cilantro lime rice and top with the chipotle glazed shrimp skewers. Serve with a lime wedge, as the sweet glaze needs balancing with acid.
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