Sometimes, the most simple things are the best things. Sure, we could have spent a few hours in the kitchen making some complex dish, searing this part and sauteing that part, baking something else in the meantime. But chances are, the flavors we would have created would not have even come close to those in this dish.
Not to mention the beautiful color of these shrimp. They just look enticing. Spicy and tangy and enticing. Which they are.
What you decide to do with these shrimp is up to you – toss them with rice (as we did), turn them into a saucy filling for a taco or enchilada, or just eat them one by one, enjoying every bite.
(As a side note – you should know that Taylor’s birthday is still officially going on… we have yet to polish off that unbelievable cake. And by our rules, your birthday lasts as long as the cake. So, for the 6th day in a row, happy birthday Taylor! Now cut me a slice of that cake…)
Makes 4 servings. Recipe from Cooks Illustrated, via Ezra Pound Cake.
2 tablespoons vegetable oil
1 1/2 pounds 21/25 shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon sugar
1 chipotle chile in adobo, minced
2 teaspoons adobo sauce
4 teaspoons brown sugar
2 tablespoons lime juice
2 tablespoons chopped cilantro
To make the glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl.
Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking, Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to the pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet, add chipotle mixture, and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.