Sautéed Shrimp with Orange-Chipotle Honey Mustard Sauce
Marilyn
This recipe is from the Santa Fe School of Cooking. The sauce also makes a great marinade or brush-on sauce for pork or chicken on the grill. Sauce will keep about 1 week in the refrigerator.
ingredients
- 2 to 3 T. vegetable oil
- 2 lbs. (32-36) shrimp, peeled and deveined
- Orange Chipotle Honey-Mustard Sauce:
- 1 6-oz. can frozen orange juice concentrate, thawed
- 2 to 3 T. chipotle en adobo
- 2 T. honey
- 2 T. Dijon Mustard
- 1 tsp. garlic (or more!)
- 1/3 c. coarsely chopped fresh cilantro, packed
- 2 T. fresh lime juice
- 1/2 tsp. salt or to taste
- 2 to 3 T. vegetable oil
- Puree all ingredients, except oil, in blender. Add oil last and blend. Makes 1 1/2 cups.
directions
- 1
Heat the oil in a large heavy skillet over medium-high. Add one quarter of the shrimp and sauté until just cooked through, about 2 to 3 minutes. Continue with the next quarter and so on until all shrimp have been cooked.
- 2
Pour the sauce over the shrimp. Toss to combine well and serve warm.
notes
Can be served as an appetizer or as an entree with jasmine rice.
Source: Marilyn Arthurs
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