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Chipotle Barbecue Shrimp

Monday, 26 May 2008


Chipotle Barbecue Shrimp


At a glance
Cooking Method
Heat Level
New Mexico Red
Appetizer/Hors d'oeuvre
  • Two pounds large shrimp (I’ve used frozen/peeled raw/tail-on and unshelled and deveined)


  • 2.5 Tbsp. Medium red chili powder

  • 1-2 tsp Chipotle powder, to taste

  • 1 tsp. cumin

  • 1 tsp. kosher salt

  • 1/2 tsp. Black pepper

  • 1.5 tbsp brown sugar

  • 1 tbsp. Granulated garlic (or 2 tsp garlic powder, or 6 large cloves garlic, chopped)

  • 1/2 cup vegetable oil or 1 stick butter (for Version I if you’re irrepressibly Cajun)

  • Scallions, cut in 2” sections and sliced lengthwise 


1. (If using frozen shrimp, fill shrimp bag with cold water twice; enough so shrimp break apart and are semi-thawed.) If using peeled shrimp, cut back on the cumin.

2. Mix spices, add shrimp and toss until coated.

Variation I: The traditional version:

After tossing shrimp, put into large baking dish, cover with the oil (or put stick of butter on top of shrimp) and bake at 350 F for about 45 minutes, stirring gently and turning the shrimp over every 15 minutes. (if shells start to crinkle, shrimp is being overcooked). Stir in scallions and serve in bowls with juices.

Variation II: (The fast way from Bobby Flay)

Put half the oil in a large (at least a 12in.) skillet, heat until shimmering. If you have 2 skillets, now’s the time to look cool—use ‘em both.Cook half the shrimp in (each) skillet over medium-high heat, stirring or tossing occasionally until cooked through (curled and white), about 4-5 minutes. Add scallions and stir into shrimp. Transfer to platter and serve. Repeat, if you only used one skillet.


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