Total time: 15 minutes, plus at least 1 hour marinating time | Serves 4
Note: This recipe scales up quite easily to serve more people. Make the chipotle puree by finely chopping and mashing with a knife 1 chipotle chile in the sauce it comes in.
- 1 teaspoon chipotle puree with adobo
- 1 orange, halved
- 1/2 teaspoon salt
- 1 pound cooked shrimp, peeled and deveined
- 1 tablespoon minced red onion
Step 1Put the chipotle puree in a blender and juice the orange into it. Add the salt.
Step 2Cut one of the orange halves in half again; and then cut that half in half to make an eighth of an orange. Cut away the pulp from the peel of that section, but leave the white pith. Dice the peel and pith as finely as possible and add to the blender. Grind chipotle, juice and orange in the blender to a coarse puree. Season to taste.
Step 3Put the shrimp in a plastic bag; add the puree and the onion. Seal tightly; refrigerate at least 1 hour.
Step 4Empty into a serving bowl and spear each shrimp with a toothpick.
125 calories; 24 grams protein; 3 grams carbohydrates; 0 fiber; 1 gram fat; 0 saturated fat; 221 mg. cholesterol; 546 mg. sodium.
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