Friday, July 30, 2010
Chipotle Shrimp Kabobs
Wow. This dish reall turns up the heat. If you don't like caliente, move on. This will wake up your tastebuds for sure. The chipotle sauce is another of my Big Lots finds. It is Clemente Jacques Chipotle Toppers. Basically, peppers in Adobo Sauce. It has 4 carbs for 2 Tablespoons, but trust me, you won't be needing 2 tablespoons of this stuff. There is a teeny bit of sugar in there, but it is the 7th ingredient, so there is not much. The smokey pepper is what comes through. They call this sauce a topper as it is intended to top burgers or chicken. I thought it would spice up some grilled shrimp. Oh Yeah.
The whole dish goes together so easy, it just has to be an E.Z. Fix meal. I use frozen precooked and peeled shrimp. Can't get any easier than that. Here's my method.
Chipotle Shrimp Kabob
4 ounces cooked, peeled shrimp
8 grape tomatoes
1/2 small onion
2 teaspoons Chipotle Toppers Sauce
Thaw the shrimp and cut the onion half into 8 chunks. Thread the onion, tomatoes and shrimp onto soaked wooden skewers. Brush with Chipotle Sauce and broil in the toaster oven.
Spicy goodness. I like this sauce because it is easy to add just a touch of the chipotle peppers to any dish without having to open an entire can just for a tablespoon in a recipe. If you can find the sauce, try it in soups, chili, on chicken, in dips and salsa--or even on a burger like they show on the label.
My label, by the way, was in English, so my version must be marketed to the U.S. Perhaps if it is not in your Big Lots it might be in a grocery store nearby, in the condiments or the Latin food aisle.